Cannelloni with squash, tomato and rosemary

  • serves 10
  • A little effort

Cannelloni makes a brilliant alternative to lasagne. This vegetarian version is packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with melting mozzarella. A great family lunch for a crowd.


Make this veggie squash cannelloni, then check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.



  • olive oil 6 tbsp
  • onion 1 medium, chopped
  • garlic 8 cloves, chopped
  • rosemary 1 tbsp, chopped
  • butternut squash 1.5kg, peeled and chopped into cubes
  • passata 1 litre
  • fresh lasagne sheets 500g
  • fresh mozzarella 4 large balls, drained and roughly chopped
  • parmesan grated to make 6 tbsp


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat 3 tbsp olive oil in a large frying pan or wok. Add the onion, half the garlic, rosemary and season. Sauté for 5 minutes then add the squash. Cook on medium-low heat for 20 minutes (add a little water as it cooks) until soft, then mash.

  • Step 2

    While it’s cooking, sauté the rest of the garlic in the remaining oil until golden in a large pan. Add the passata and season. cook for 15 minutes on a medium-high heat with the lid half on until reduced.

  • Step 3

    Pour some of the sauce into a large baking dish (or 2 small ones). Put 3-4 tbsp of the squash mix on each pasta sheet, plus a bit of mozzarella. Roll up, cut in half and fit snugly in the dish. If you have a deep serving dish then make 2 layers with sauce in between. Otherwise fill a couple of shallow dishes with single layers. Dot the remaining sauce over the cannelloni. Put the last of the mozzarella and parmesan over. Bake for 15 minutes until golden and bubbling.

Nutritional Information

  • Kcals 402
  • Fat 19.8g
  • Saturates 8.4g
  • Carbs 40.3g
  • Fibre 4.5g
  • Protein 18.1g
  • Salt 1.16g