TO COOK 45 minutes
HOW EASY? Easy
Try our lemony twist on the classic spinach and ricotta pasta bake. Recipe by Chrissy Freer.
2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2x 420g can diced tomatoes
2 tablespoons shredded fresh basil
350g broccoli, cut into florets
20g (1/4 cup) finely grated parmesan
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon rind
40g (1/4 cup) pine nuts, toasted
¼ teaspoon dried chilli flakes
450g fresh low-fat ricotta
4 fresh lasagne sheets, halved crossways
Pre-heat oven to 180C. Heat oil in saucepan over medium heat. Stir the onion for 5 minutes or until soft, stir in garlic for 1 minute. Stir in tomatoes, cook for 10 minutes or until thick. Stir in basil.
Meanwhile, steam the broccoli over a saucepan of simmering water for 3-5 minutes or until tender crisp. Refresh under cold water. Drain.
Process broccoli in a food processor until coarsely chopped. Transfer to a bowl. Stir in parmesan, chives lemon rind, pine nuts, chilli flakes and 365g (1 ½ cups) ricotta. Season with pepper.
Spoon ¼ cup of filling along centre of each lasagne sheet. Roll to enclose. Spread 160ml (2/3 cups) sauce in a greased 1.5L baking dish. Add cannelloni. Top with remaining sauce. Season with pepper. Top with remaining ricotta. Bake for 25mins or until tender.