Cannelloni is a popular family meal in Italy where it is made with a variety of fillings. Gino D'Acampo demonstrates just how easy it can be to make a veggie version using seasonal produce.
Shallow fry the courgettes and the rocket leaves in a frying pan with the olive oil until soft. Season with salt and pepper and allow to cool.
In a large bowl mix the mascarpone with the courgettes and rocket, add in the nutmeg and half of the parmesan cheese. Season with salt and pepper.
Lay the lasagne sheets on a working surface and divide the mascarpone mixture between them. Roll up the sheets to secure the filling.
In a greased baking dish place the cannelloni (seam-side down) in a single layer.
Pour over the chopped tomatoes and the double cream.
Drizzle with extra virgin olive oil, sprinkle on some salt and pepper and break some basil leaves on top.
Bake in a pre-heated oven of 200º for approx. 15 minutes. Sprinkle the remaining parmesan cheese on top and bake for a further 15 minutes.
Serve 3 cannelloni for each portion.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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