Courgette and ricotta cannelloni
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 750g courgettesgrated and patted dry on kitchen paper
- 2 cloves garliccrushed
- 250g tub ricotta
- 1 lemonzested
- 2 × 400g tins chopped tomatoes
- 12 sheets fresh lasagne
- 50g parmesangrated
- to serve green salad
Nutrition: per serving
- kcal427
- fat21g
- carbs37g
- fibre5.2g
- protein22.1g
- salt0.9g
Method
step 1
Heat 2 tbsp olive oil in a large frying pan. Add the courgettes and a good pinch of salt and fry, turning them frequently, for about 10 minutes. It will look like a lot of courgettes but they will break down during cooking. Add half the garlic and cook for another 2-3 minutes, then turn up the heat to drive off any excess moisture. Cool and stir in the ricotta and lemon zest. Taste and season really well with more salt and lots of pepper.
step 2
To make the sauce, heat 1 tbsp olive oil in a pan. Cook the rest of the garlic for 2 minutes. Add the tomatoes and simmer for 15 minutes until thickened.
step 3
Pour boiling water over the lasagne sheets if they are a bit stiff, then drain.
step 4
Divide the ricotta mix between the sheets and roll up lengthways into cannelloni.
step 5
Put half the tomato sauce in a heatproof dish. Sit the cannelloni on top, seam-side down, then spoon over the rest of the sauce. Sprinkle over the grated parmesan.
step 6
Bake for 30 minutes at 180C/fan 160C/gas 4 until bubbling. Serve with salad.
