Try our lemony touch with classic spinach and ricotta.
Ingredients
350g broccoli, cut into florets
20g (1/4 cup) finely grated parmesan
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon rind
40g (1/4 cup) pine nuts, toasted
1/4 teaspoon dried chilli flakes
450g fresh low-fat ricotta
4 fresh lasagna sheets, halved crossways
2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 x 420g cans No-Added-Salt diced tomatoes
2 tablespoons shredded fresh basil
METHOD
- Step 1
Preheat the oven to 180C. heat the oil in a saucepan over medium heat. Stir onion for 5 minutes or until tender, stir in garlic for 1 minute. Stir in tomatoes, cook for 10 minutes or until thick. Stir in the basil. - Step 2
Meanwhile, steam broccoli over simmering water for 3-5 minutes until crisp. Refresh under cold water. Drain.
- Step 3
Treat the broccoli in a food processor until it is coarsely chopped. Transfer to a bowl. Stir in parmesan, chives, lemon peel, pine nuts, chilli flakes and 1 1/2 cup (365 g) ricotta. Season with pepper. - Step 4
Place 1/4 cup of filling in the center of each lasagna sheet. Roll to lock up. Spread 160 ml (2/3 cup) sauce in a greased 6-cup (1.5 L) baking dish. Add the cannelloni. Garnish with the rest of the sauce. Season with pepper. Garnish with the rest of the ricotta. bake for 25 minutes or until tender.