BROCCOLI CANNELLONI

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Time: 25 minute prep, 45 minute cook

Serves: 4

A vegetable packed version of a much-loved Italian dish! With a cheesy, crunchy top and a flavour packed inside, this dish is sure to satisfy the entire family!

Ingredients:

-       2 teaspoons olive oil

-       1 small red onion, finely chopped

-       2 garlic cloves, crushed

-       2 x 420g cans diced tomatoes

-       2 tablespoons shredded fresh basil

-       350g broccoli, cut into florets

-       20g (1/2 cup) finely grated parmesan

-       2 tablespoons chopped fresh chives

-       1 teaspoon finely grated lemon rind

-       40g (1/4 cup) pine nuts, toasted

-       1/4 teaspoon dried chilli flakes

-       450g fresh low-fat ricotta (for filling and topping)

-       4 fresh lasagne sheets, halved crossways

Method:

1.     Preheat oven to 180C. Heat oil in saucepan over medium heat and stir the onion for 5 minutes or until soft. Stir in garlic for 1 minute, than add tomatoes. Cook for 10 minutes until nicely thickened. Add basil.

2.     While the sauce is reducing, steam broccoli over a saucepan of simmering water for 3 – 5 minutes until just tender. Refresh broccoli under cold water. Drain.

3.     Process broccoli in a food processor or very finely chop with knife. Transfer to a bowl. Stir in ¼ cup of parmesan, shives, lemon rind, pine nuts, chilli flakes and 365g of ricotta. Season accordingly with pepper.

4.     Spread tomato sauce along base of baking dish until covered. Spoon ¼ cup of broccoli filling along the centre of each lasagne sheet. Roll to enclose. Place rolled cannelloni seam down and repeat process. Top with remaining sauce and then ricotta and parmesan cheese. Season if desired. Bake for 25 minutes or until crisp and golden brown.