Courgettes & Ricotta Cannelloni

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• olive oil
• 4 courgettes, grated
• 2 garlic cloves, crushed
• 1 lemon, zest of
• 250 g ricotta cheese, with
• black pepper
• 50 g fresh parmesan cheese, grated (1.75 oz)
• 700 g passata tomato sauce (24.75 oz) or 700 g good pasta sauce (24.75 oz)
• 1 (250 g) packet fresh lasagna sheets (8 oz)
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste (optional)

Recipe

• 1 heat the oven to 430ºf.
• 2 fry the onion in 2 tbsp oil until soft.
• 3 add the courgette and garlic, cook until soft.
• 4 off the heat, stir in the zest and half of each cheese.
• 5 season.
• 6 pour half the sauce into a baking dish.
• 7 spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
• 8 lay on top of the sauce, seam-side down.
• 9 pour the rest of the passata over, dot with the remaining cheese.
• 10 bake for 15 minutes until golden.