This is a vegetarian version, but this dish will work just as well with some pulled chicken, or mince cooked with a little seasoning and tomato.
Top tip - give your baking dish a good shake after pouring the tomato sauce over the cannelloni - this will allow the sauce to seep in between all the tubes, so they'll not get stuck together.
1/4 red onion, finely diced
1/2 carrot, grated
50 g baby spinach leaves, roughly chopped (about two handfuls)
200 g ricotta cheese
salt + pepper
2 tbsp Italian seasoning (basil, thyme, oregano, little paprika maybe?)
400-500 ml tomato passata (bought, homemade, a couple tins of chopped tomatoes simmered down to reduce a bit)
1/2 zucchini, grated
1 tbsp Worcestershire sauce
1 tsp balsamic vinegar
6 squares of fresh lasagna sheets
1 cup cheese, grated
- Combine onion, carrot, spinach, ricotta, egg, seasoning and salt + pepper in medium bowl.
- In another bowl combine sauce with zucchini, Worcestershire, balsamic and salt + pepper. Spread 1/3 of this over base of baking dish to be used.
- Spread some ricotta mixture along edge of one lasagna sheet and roll up (you'll use about 2 heaped tablespoons worth. Best to divvy it up among the 6 sheets, then roll up - that way if you have any leftover you can spread it amongst all the cannelloni.
- Place the cannelloni seam-down in the baking dish. Pour remaining sauce over top to cover. Give the dish a shake and then cover with grated cheese.
- Bake for 25 minutes at 200 degrees celcius (about 180 if fan-forced), until pasta is tender and cheese golden.
- Serve with a side salad - we had one of shredded lettuce, grated carrot and beetroot, sliced capsicum and a honey-mustard dressing (1 tsp each dijon mustard, vinegar and olive oil mixed with 1/2 tsp honey).
NB: photo up top is borrowed - we ate our meals before I remembered to take a photo!!