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Chargrilled Vegetable and Ricotta Cannelloni
By Andy | August 22, 2009
Chargrilled Vegetable and Ricotta Cannelloni
Serves 4
Prep time : 20 minutes
Cooking time : 25 minutes
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Ingredients
275g jar mixed chargrilled vegetables, drained and chopped.
2 tablespoons black olives, chopped.
750g low-fat ricotta.
1/3 cup parmesan, grated.
Salt and pepper.
4-6 fresh lasagne sheets.
700ml tomato passata.
1/2 cup basil leaves.
2 cups low-fat mozarella, grated.
Method
Preheat oven to 170°C.
Lightly spray a rectangular (8 cup capacity) baking dish with oil.
In a large bowl, combine the chargrilled vegetables, olives, ricotta and parmesan and season with salt and pepper.
Place a lasagne sheet on a board.
Cut in half length ways, and trim to fit the baking dish if necessary.
Place 1/2 cup of the ricotta mixture on the long side of the lasagne sheet, then roll up to envelope the mixture in a tube.
Repeat the process with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
Pour half the tomato passata over the base of the dish.
Top with the cannelloni tubes, arranging them tightly in a single layer.
Spoon the remaining tomato passata over the cannelloni.
Sprinkle the mozarella and basil leaves over the top and bake for 25 minutes.
Serving
Serve with a simple salad.
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Topics: Vegetarian | No Comments »
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