Here's how I make Cannelloni now. Maybe there's something in it that can help you:
1 onion, finely chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery stalks, finely chopped
2/3 cup vegetable stock
1/2 cut red or green lentils (red looks nicer)
1 14 oz. can chopped tomatoes
2 tbsp tomato paste
1 tsp fresh thyme
1 tsp chopped fresh rosemary
3 tbsp vegan margarine
1/3 cup wheat or barley flour
2 1/2 cups soymilk
large pinch of grated nutmeg
16-18 cannelloni tubes
1/3 cup Soymage Vegan Parmesan
1/2 cup fresh bread crumbs
salt and fresh ground black pepper
garnish, as desired (flat-leaf parsley is typical for guests)
1. To make the filling, put the onion, garlic, carrots and celery into a large saucepan, add half the stock, cover and cook for 5 minutes or until tender.
2. Add the lentils, chopped tomatoes, tomato paste, thyme, rosemary, and seasoning. Bring to a boil, cover, then simmer for 20 minutes. Remove the lid and cook for about 10 minutes more, until thick and soft. Let cool.
3. To make the sauce, melt the margarine in a pan, stir in the flour and cook for 2 minutes, then gradually add the soymilk, whisking until the sauce boils and thickens. Season to taste with salt, pepper, and nutmeg.
4. Preheat the oven to 350F. Fill the uncooked cannelloni by piping the filing into each tube (easiest to hold them upright with one end flat on a board, while piping into the other end).
5. Spoon half the sauce into the bottom of an 8-inch square oven-proof dish. Lay two rows of filled cannelloni on top, and spoon on the remaining sauce.
6. Scatter on the vegan parmesan and bread crumbs. Bake for 30-40 minutes. Let stand for 5 minutes before serving. Garnish, if desired.
If the topping hasn't browned at all, you can finish it under the broiler just long enough to give it that nice golden brown touch.