Recipes : Courgette & ricotta cannelloni

Courgette & ricotta cannelloni

An Italian-style vegetarian main with a low Gi rating

Ingredients

  • 1 onion , chopped
  • olive oil
  • 4 courgettes , grated
  • 2 garlic cloves , crushed
  • lemon , zested
  • 250g tub ricotta cheese with black pepper
  • 50g parmesan (or vegetarian alternative), grated
  • 700g jar passata , sugocasa or tomato pasta sauce
  • 1 packet fresh lasagne sheets, (about 250g)

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Fry the onion in 2 tbsp oil until soft. Add the courgette and garlic, cook until soft.
  2. Off the heat, stir in the zest and half of each cheese. Season. Pour half the sauce into a baking dish.
  3. Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down.
  4. Pour the rest of the passata over, dot with the remaining cheese. Bake for 15 minutes until golden.

Per serving

382 kcalories, protein 19,3g, carbohydrate 37g, fat 18,4 g, saturated fat 7,8g, fibre 2,9g, salt 1,34 g