Saturday, July 4, 2009

20090704 Courgette and Ricotta Cannelloni

(SOURCE: BBC Good Food Magazine)

Next time I will squeeze as much water as possible out of the grated courgettes as they realease a lot of juice during cooking.

1 onion, chopped
2 tbsp olive oiil
4 courgettes, grated
2 garlic cloves, crushed
grated rind of 1 lemon
250g ricotta
50g grated parmesan
700g passata
250g fresh lasagne sheets

1. Heat the oven to 180 degree C. Fry the onion in the oil for 3 minutes, until soft. Add th courgettes and garlic, and cook for 3 minutes more. Remove from the heat. Stir in the lemon rind and half of both cheeses. Season.
2. Pour half the passata into a baking dish. Spread the courgette mixture down the center of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down. Pour the rest of the passata over, dot with the remaining cheeses and bake for 15 minutes, until golden.

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