Chargrilled vegetables, passata and olives gives this vegetarian pasta dish it’s traditional Italian flavour.
Ingredients
- 275g jar mixed chargrilled vegetables, drained and chopped
- 2 tablespoons chopped black olives
- 750g low-fat ricotta
- 1/3 cup (25g) grated parmesan
- salt and pepper
- 4-6 fresh lasagne sheets
- 700ml tomato passata
- 1/2 cup basil leaves
- 2 cups (200g) grated low-fat mozzarella
Method
- Step 1Preheat oven to 170°C. Lightly spray a rectangular (8 cup capacity) baking dish with oil spray. Combine the chargrilled vegetables, olives, ricotta and parmesan in a large bowl. Season with salt and pepper.
- Step 2Place a lasagne sheet on a flat surface. Cut in half lengthways, then trim to fit the baking dish. Place 1/2 cup of the ricotta mixture along one side of the lasagne sheet, then roll up to enclose mixture in a tube. Repeat with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
- Step 3Spoon half the tomato passata over the base of the dish. Top with the cannelloni tubes, arranging them tightly side-by-side. Spoon the remaining tomato passata over the cannelloni. Scatter with basil leaves, top with mozzarella and bake for 25 minutes. Serve with a simple salad.
- Low carb
- Lower gi
Nutrition
2620 kj
Energy
24g
Fat Total
14g
Saturated Fat
51g
Protein
909.69mg
Sodium
10g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Jars of mixed chargrilled vegetables are available at the supermarket, but if they’re unavailable, choose your own from the supermarket deli counter. Try semi-dried tomatoes, chargrilled capsicum, mushrooms and eggplant. You will need about 1 1/2 cups chopped vegetables for this recipe.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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