Ingredients for the white one: Butternut squash, 1 onion, goat cheese, sage, cannelloni shells and Béchamel sauce
Soak lentils and then cook them for 30 mins. Saute onion until soft, add thyme and saute one more minute. Transfer the onion thyme mix and half the lentils and puree until smooth. Mix remaining whole lentils with puree mixture and stuff into shells.
Finely dice one half of one butternut squash. Saute squash with diced onion and sage for 5 mins. Remove from heat and mix with 4oz. goat cheese. Stuff into shells.
In two separate lasagna pans, cover bottoms with one sauce each. Lay the lentil stuffed shells about an inch apart in the red sauce pan and cover with more red sauce. Lay the squash stuffed shells in the white sauce pan and cover with more sauce. Cover both pans tightly with aluminum foil and bake 30-45mins until shells are fully cooked. Serve side by side adding extra sauce on top just prior to serving. Garnish white one with a fried sage leaf and red one with parmesan sprinkle.