Courgette, Aubergine and Spinach Cannelloni | Lakeland Inspiration

Ingredients

• 1 tbsp, olive oil
• 1, onion, finely chopped
• 1, garlic clove, crushed
• 400g can of, chopped tomatoes
• 1 tsp, vegetable stock powder
• 1 tbsp, tomato puree
• 1 tsp, mixed dried herbs
• A few drops, balsamic vinegar
• A pinch, salt, sugar and pepper
• 250g, bag spinach
• 2, medium courgettes
• 1, medium aubergine
• 250g, tub ricotta cheese
• 20g, pine nuts
• A portion, salt and freshly ground black pepper, to taste
• 2 tbsp, Parmesan cheese, finely grated
• 2 tbsp, dried breadcrumbs (Panko are perfect)