Courgette and ricotta cannelloni

Courgette and ricotta cannelloni




Yield 4 serves



  1. Preheat oven to 180.C Fanbake.
  2. Heat olive oil in a large frypan and saute onion until soft.
  3. Grate the courgettes then squeeze out the excess liquid in a clean tea towel.
  4. Fry the courgettes turning them frequently, for about 5 minutes. Add the crushed garlic and lemon zest then fry for a few more minutes.
  5. Add the ricotta and lemon juice then stir it all together. Season generously to taste with plenty of salt and pepper. 
  6. Cut the fresh lasagne sheets into 8 even pieces then divide the ricotta mix between them and roll up lengthways into cannelloni.
  7. In an oven proof dish pour in half of the crushed tomatoes and sprinkle over half of the Italian herbs, stir both together.
  8. Sit the cannelloni on top of the sauce, seam-side down.
  9. Pour over the rest of the tomatoes and Italian herbs then spread to cover all of the cannelloni.
  10. Scatter over the grated cheese then bake for 30 minutes until golden and bubbling.  
  11. Serve with crusty garlic bread and a fresh green salad. 

Courses Dinner

Recipe by VJ Cooks at