This recipe for cannelloni uses fresh lasagne sheets, avoiding the sometimes cumbersome task of filling rigid shells.
Ingredients
- 2 cups tomato pasta sauce
- 3 cups Bolognese sauce (see related recipe)
- 4 fresh lasagne pasta sheets, halved
- 250g smooth ricotta
- 1 cup grated pizza cheese
- 1/4 cup fresh basil leaves
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm x 35cm rectangular ovenproof dish. Spread 1/2 cup pasta sauce over base of dish.
- Step 2Place 1 sheet lasagne on a flat surface. Spoon 1/3 cup bolognese sauce along 1 long edge. Roll up to enclose filling. Place in prepared dish. Repeat with remaining lasagne sheets and bolognese sauce. Dollop half the ricotta on top. Spread with the back of a spoon. Pour remaining pasta sauce and Bolognese sauce over ricotta layer. Dollop with remaining ricotta. Sprinkle with pizza cheese.
- Step 3Cover dish loosely with foil. Bake for 30 minutes. Remove foil. Bake for a further 30 minutes or until top is golden and pasta is tender. Sprinkle with basil. Serve with salad leaves.
- Low carb
- Lower gi
Nutrition
2556 kj
Energy
28.1g
Fat Total
13.6g
Saturated Fat
7.4g
Fibre
43.5g
Protein
96mg
Cholesterol
1447mg
Sodium
43.6g
Carbs (total)
All nutrition values are per serve
Notes
Freezer tip: Freeze cannelloni at the end of step 2. Cover with plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.
- Author: Cathie Lonnie
- Image credit: Jeremy Simons, Al Richardson & Andrew Young
- Publication: Super Food Ideas
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