Ricotta Sage Cannelloni

Ingredients

• 21 shells (250 g) ready to bake cannelloni pasta
• 2 cups (830 g) zucchini, shredded & roasted
• 1/2 tsp (3 g) salt, divided
• 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 (1L) Canadian 2% milk
• 2/3 cup (60 g) Canadian parmesan cheese, grated and divided
• 21 crispy sage leaves
• 1/2 lemon, juiced