Courgette and Ricotta Cannelloni Recipe | olivemagazine
Easy-to-make recipe for cannelloni using fresh lasagne sheets. Fill with a ricotta-courgette mix before baking in a rich tomato sauce. A simple veggie dish.
Ingredients
- olive oil
- 750g courgettes grated and patted dry on kitchen paper
- 2 cloves garlic crushed
- 250g tub ricotta
- 1 lemon zested
- 2 × 400g tins chopped tomatoes
- 12 sheets fresh lasagne
- 50g parmesan grated
- to serve green salad
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