Courgette and mushroom cannelloni recipe
Delicious courgette and mushroom cannelloni make a tasty, vegetarian dinner for the whole family. Easy to prepare in 30 minutes.
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Ingredients
- 12 fresh lasagne sheets 350g mixed mushrooms (shiitake, brown caps etc), sliced
- 350g courgettes, grated
- 25g butter, plus extra for greasing
- 1 tbsp extra-virgin olive oil,
- plus extra for drizzling
- 150g baby spinach, roughly chopped
- 1 tbsp roughly chopped fresh mint
- 200g ricotta, drained
- Pinch of nutmeg
- Grated zest of 1 lemon
- 150g Roquefort
- 1 large free-range egg yolk
- 100ml double cream
- 2 tomatoes, deseeded and chopped, to garnish
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