Courgette & ricotta cannelloni

Recipe uploaded by

olive magazine

6 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. 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.
2. Off the heat, stir in the zest and half of each cheese. Season. Pour half the sauce into a baking dish.
3. Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down.
4. Pour the rest of the passata over, dot with the remaining cheese. Bake for 15 minutes until golden

Latest comments and suggestions

• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  Tasty and comforting, with a pleasant lemon kick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  05 March 2008

  Kate rated and commented on this recipe

  

  Delicious! Such an impressive flavour for such an easy dish - we make this time and time again.....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anneli

  24 May 2008

  Anneli rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elizabeth

  19 September 2008

  elizabeth rated and commented on this recipe

  

  I wasn't sure about this but it worked extremely well. It was more filling than I expected, too. Reheated well next day in the microwave and one portion is still in the freezer for testing. A good family supper now on the 'make again' list.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pj1515

  06 December 2008

  pj1515 commented on this recipe

  does anyone know the nutritional info for this dish-is it very high in fat as it seems to need 200g of cheese in total!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CharLit

  23 December 2008

  CharLit rated and commented on this recipe

  

  pj1515, I couldn't tell you the exact nutritional content, but ricotta is a fairly light cheese, and the recipe serves four, so it's not that much per person. If you want to make it healthier, make your own tomato sauce as the ready-made kind often contains a lot of sugar. That's what I did, and I also used a mature hard goats cheese as I didn't have Parmesan. Delicious!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mv_bel

  08 January 2009

  mv_bel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3987/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 onion , chopped
• olive oil
• 4 courgettes , grated
• 2 garlic cloves , crushed
• lemon , zested
• 250g tub ricotta cheese with black pepper
• 50g parmesan , grated
• 700g jar passata , sugocasa or tomato pasta sauce
• 1 packet fresh lasagne sheets, (about 250g)

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 1 onion , chopped
• olive oil
• 4 courgettes , grated
• 2 garlic cloves , crushed
• lemon , zested
• 250g tub ricotta cheese with black pepper
• 50g parmesan , grated
• 700g jar passata , sugocasa or tomato pasta sauce
• 1 packet fresh lasagne sheets, (about 250g)

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.