Courgettericottacannelloni

“A vegetarian main that takes just 30 minutes add has a low Gi rating”

  • 1 onion, chopped
  • olive oil
  • 4 courgette, grated
  • 2 garlic clove, crushed
  • lemon, zested
  • 250 g ricotta cheese, with black pepper
  • 50 g parmesan, grated
  • 700 g passata
  • 250 g lasagne sheets

Heat the oven to 200C/fan 180C/gas 6. Fry the onion in 2 tbsp oil until soft. Add the courgette and garlic, cook until soft.

Off the heat, stir in the zest and half of each cheese. Season. Pour half the sauce into a baking dish.

Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down.

Pour the rest of the passata over, dot with the remaining cheese. Bake for 15 minutes until golden

Source : Olive Magazine : August 2005

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Ready in: 30 Minutes

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