Recipe: Zucchini Cannelloni

Instructions

1. Mix the ricotta, grated parmesan, oregano, zest, spring onion and zucchini together and season well with salt and pepper.
2. Open the lasagne sheets and cut into sections long enough to form a tube (keep the lasagne sheets covered with a damp tea towel to prevent it drying out while you work).
3. Pour a thin layer of sauce over the bottom of a large baking dish, how much sauce you need will vary depending on the size of your baking tray. I use two trays so I need a full litre of sauce.
4. Lay the filling down the middle of the lasagne sheet sections and enclose the filling by rolling the lasane sheet over to form a tube. Place in the sauce, seam side down.
5. Once all cannelloni are made, top with the grated cheese and bake at 180 deg C for around 40m mins or until cooked through and browned and bubbly on top.