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Zucchini & ricotta cannelloni
Zucchini & ricotta cannelloni

Ingredients

  • 1 onion, chopped
    2 Tbsp olive oil
    4 zucchini, grated
    2 cloves garlic, crushed
    zest of 1 lemon, finely grated
    250g ricotta cheese
    50g Parmesan, grated
    700g jar tomato pasta sauce
    250g fresh lasagne sheets
    rocket leaves, to serve

Zucchini and ricotta cannelloni

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Heat the oven to 180°C. Fry the onion in the oil until soft. Add the zucchini and garlic, cook until soft. Off the heat, stir in the lemon zest and half of each cheese. Season.

Spread the zucchini mixture down the centre of each lasagne sheet and roll into tubes. Pour half the pasta sauce into a baking dish. Lie tubes on top of the sauce, seam-side down. Pour the rest of the sauce over. Dot with the remaining cheese.

Bake for 15 minutes until golden. Serve with a few fresh rocket leaves.

From Taste magazine, November 2005

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