Courgette & ricotta cannelloni

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olive magazine

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Recipe by olive magazine

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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.

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• 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.....

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• Anneli

  24 May 2008

  Anneli rated this recipe

  

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• 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.

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• 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!

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• 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!!!

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• mv_bel

  08 January 2009

  mv_bel rated this recipe

  

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• femke

  25 January 2009

  femke rated and commented on this recipe

  

  Lovely dish!!!! Easy to prepare, lovely flavours.

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• weeble cooks

  02 April 2009

  weeble cooks rated and commented on this recipe

  

  I used cannelloni tubes. I whizzed some canned tomatoes in the processor with some sundried tomatoes. I also used low fat ricotta. I will make this regularly as it disappeared so quickly.

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• Olivia (South Africa)

  21 June 2009

  Olivia (South Africa) rated and commented on this recipe

  

  Awesome!

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• KatyK

  06 August 2009

  KatyK rated and commented on this recipe

  

  This was really good!! Will definitely make again. made my own tomato sauce as cheaper and tastier!

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• Heidi

  16 August 2009

  Heidi rated and commented on this recipe

  

  I liked it but felt it could do with some nutmeg in the ricotta mixture. My husband absolutely hated it.

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• Lolly_101

  27 August 2009

  Lolly_101 commented on this recipe

  According to CalorieCount.com, each serving contains 454 calories, and 13.7g of fat of which 6.0g are saturated. To reduce this, I would use less ricotta in the mix and boost the veggie content. I've also seen a recipe for cannelloni which were filled with a mix of tuna and spinach - maybe not conventional, but a really nice meal! Hope that helps

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• Kate

  15 September 2009

  Kate rated and commented on this recipe

  

  Great recipe! We just used tinned tomatoes with mixed herbs for the sauce and it was delicious. quick and yummy!

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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)

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Difficulty and servings

Serves 4

Preparation 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)

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