Greens and Ricotta Cannelloni
A super yummy cannelloni recipe, packed with greens to help you reach your daily target of veggies. Perfect for vegetarians or #meatfreemonday
This recipe can be adapted for those on a low FODMAP diet by using gluten free pasta and only using the green part of the leek, or simply leaving it out. This is also a great recipe for during pregnancy, due to the high folate content in the greens, which is super important especially during pregnancy, and the calcium in the cheese. Ricotta is considered safe during pregnancy if it is cooked about 65°C and served hot. So get cooking, this is sure to be a hit with the whole family.
What you need:
1 tablespoon olive oil
1/2 leek, finely diced
2 stalks of celery, finely diced,
2 zucchini, grated
500g frozen spinach, thawed
1 cup basil, finely sliced (half for the filling, half for the tomato sauce)
1 tub ricotta (375g)
2 cups tasty cheese, grated (one cup for the filling, one for the topping)
375g fresh lasagne sheets
2 tins of diced tomatoes
pinch of salt
one teaspoon of sugar
What you do:
Turn the oven on fan forced to 180°C.
Heat a frypan (or a wok-style pan works well) on med heat. Add olive oil and leek. Sauté for a few minutes until the leek is soft, add the celery, zucchini, spinach and half of the basil. Cook for around 10 minutes until greens are tender and the liquid is evaporating, add salt and pepper to taste.
While the greens are cooking, add the tomato tins, basil, salt and sugar to a saucepan on medium heat. Cook for ~10 minutes until the sauce has thickened slightly.
Take the greens off the heat. Add 1 cup of the grated cheese and all of the ricotta to the greens mixture and stir to combine.
In a baking tray, take a sheet of lasagne and spoon the green filling into the middle of the sheet, then wrap the sheet around so it joins with the other side of the sheet at the bottom (forming a pasta circle around the filling). Continue until you have used all of the pasta sheets and filling.
Scoop the tomato sauce on the top of the pasta, and add the second cup of grated cheese.
Place the baking trays in the over for around 30 minutes or until the pasta is cooked and cheese is melted.
Serve with a salad and enjoy!
The greens and ricotta mixture wrapped in pasta sheets
Topped with tasty tomato and basil sauce
Add a nice side salad and voila a delicious dinner is served
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