Courgettes & Ricotta Cannelloni |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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is where you can find this recipe. Courgettes are a type of zucchini that looks like a ridged cucumber. However, courgettes are usually served warm and not eaten cold. Ingredients:
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) |
Directions:
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.
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