ZUCCHINI & RICOTTA CANNELLONI
Stuff to mangle
1 onion, chopped
2 Tbsp olive oil
4 zucchini, grated
2 cloves garlic, crushed
Zest of 1 lemon, finely grated
250g ricotta cheese
50g Parmesan, grated
700g jar tomato pasta sauce
250g fresh lasagne sheets
Rocket leaves, to serve
Mangling instructions
Heat the oven to 180°C. Fry the onion in the oil until soft. Add the zucchini and garlic, cook until soft. Off the heat, stir in the lemon zest and half of each cheese. Season.
Spread the zucchini mixture down the centre of each lasagne sheet and roll into tubes. Pour half the pasta sauce into a baking dish. Lie tubes on top of the sauce, seam-side down. Pour the rest of the sauce over. Dot with the remaining cheese.
Bake for 15 minutes until golden. Serve with a few fresh rocket leaves.
Ready In: 30 minutes
Serves: 2
And daaaammm tasty! :love:
Stuff to mangle
1 onion, chopped
2 Tbsp olive oil
4 zucchini, grated
2 cloves garlic, crushed
Zest of 1 lemon, finely grated
250g ricotta cheese
50g Parmesan, grated
700g jar tomato pasta sauce
250g fresh lasagne sheets
Rocket leaves, to serve
Mangling instructions
Heat the oven to 180°C. Fry the onion in the oil until soft. Add the zucchini and garlic, cook until soft. Off the heat, stir in the lemon zest and half of each cheese. Season.
Spread the zucchini mixture down the centre of each lasagne sheet and roll into tubes. Pour half the pasta sauce into a baking dish. Lie tubes on top of the sauce, seam-side down. Pour the rest of the sauce over. Dot with the remaining cheese.
Bake for 15 minutes until golden. Serve with a few fresh rocket leaves.
Ready In: 30 minutes
Serves: 2
And daaaammm tasty! :love:
Sounds good cobber, now if I could just get ricotta and zucchini here I'd be golden.
