Cannelloni with Ricotta and Courgette
Baked cannelloni with a creamy ricotta and courgette filling make a wonderful meat-free dinner. The garlicky tomato sauce adds freshness and plenty of flavour. It works for a family meal or an elegant dinner for guests.
Prep: 25 min
Cook: 1 h
Servings: 4
Method
01.
Lightly salt the grated courgette, mix and leave to drain in a colander. Heat 2 tbsp olive oil in a large frying pan, add the drained courgette and cook gently for about 10 minutes, stirring occasionally.
02.
Add half the garlic and cook for another 2–3 minutes. Increase the heat and let all the liquid released by the courgette evaporate. Remove from the heat and leave to cool, then stir in the ricotta and lemon zest, and season with salt and pepper.
03.
For the sauce, heat 1 tbsp olive oil in a smaller saucepan and gently fry the remaining garlic. Add the tomatoes, 2 bay leaves and the sugar, and simmer for 20 minutes until the sauce thickens. Remove the bay leaves.
04.
Preheat the oven to 180°C. Divide the filling among the lasagne sheets (if they are hard and difficult to handle, first pour over boiling water and drain) and roll them up into neat tubes.
05.
Pour half the sauce into a baking dish, arrange the cannelloni on top (seam side down) and pour over the remaining tomato sauce. Sprinkle with Parmesan and bake for 30 minutes. Serve scattered with basil leaves, and you can add a little extra grated Parmesan.
