Ricotta Sage Cannelloni - Alberta Milk

Ingredients

• (250 g) 21 shells ready to bake cannelloni pasta
• 2 cups (830 g) zucchini, shredded and roasted
• 1/2 tbsp (3 g) salt
• 2 cups (500 ml) Canadian ricotta cheese
• 1/4 cup (7 g) sage, chopped
• 1 large egg
• 1/4 cup (60 ml) Canadian unsalted butter
• 1/2 cup (125 ml) cooking onion, diced small
• 1 clove garlic minced
• 1/4 cup (32 g) all purpose flour
• 4 cups (1 L) Canadian 2% milk
• 2/3 cup (60 g) Canadian parmesan cheese, grated and divided
• 21 crispy sage leaves
• 1/2 lemon juiced