MUSHROOM & RICOTTA CANNELLONI
SERVES 4 PREP 15 MINS COOK 55 MINS
✦ ¼ cup olive oil
✦ 1 brown onion, finely chopped
✦ 2 cloves garlic, crushed
✦ 450g cup mushrooms, sliced
✦ 1 tbsp chopped fresh oregano leaves, plus extra 1 tbsp leaves to serve
✦ 250g frozen chopped spinach, thawed, excess liquid squeezed out
✦ 200g low-fat smooth ricotta
✦ 4 fresh lasagne sheets
✦ 400g can diced tomatoes
✦ ¼ cup salt-reduced vegetable stock
✦ ½ cup grated light mozzarella
1 Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish. 2 In a medium frying pan, heat 1 tbsp of the oil on medium. Cook onion and garlic 3 mins until onion is softened. Transfer to a large bowl.
3 Heat remaining oil in same pan on high. Cook mushroom 5 mins until browned. Stir in oregano. Strain mushroom, reserving liquid. Transfer mixture to bowl with onion. Add spinach and ricotta. Mix well.
4 Place a quarter of the filling along the short side of each pasta sheet, then roll to enclose filling. Arrange in dish. Spoon over the combined tomatoes, reserved mushroom liquid and stock. Sprinkle with mozzarella. Cover with foil.
5 Bake cannelloni 30 mins. Remove foil, then bake a further 15 mins until pasta is tender and cheese is golden. Serve cannelloni topped with extra oregano.
19.3g total fat 5.4g sat fat 1450kj (347 cals) 21.6g carbs 18.6g protein 6.2g fibre 334mg sodium