Odds and Ends Cannelloni
Use your vegetable odds and ends to create a flavourful and packed with veggies tomato sauce. A great way to avoid food waste and sneak in some more veggies into the family diet.
Substitutes:
- Different odds and ends? Use other vegetables such as red pepper, butternut squash or sweet potato.
- No cheddar? Use mozzarella or parmesan instead.
- Vegan? Use dairy free cheese and ricotta instead.
- Want to save time? Use leftover roasted vegetables to make the sauce.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
For the odds and ends:
150 g Carrot
150 g Aubergine
1 Onion
1 tbsp Olive oil
1 tsp Oregano
Salt & pepper
For the cannelloni:
6 Lasagna sheet
500 g Tomato passata
1 vegetable stock cube
300 ml Water
60 g Spinach
250 g Ricotta cheese
½ tsp Ground nutmeg
100 g Cheddar (grated )
10 Basil leaves
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Chop and add your vegetable odds and ends into a baking dish. Drizzle with olive oil and season with oregano and a pinch of both salt and pepper. Roast for 20 minutes, or until tender.
- Cook the lasagna sheets in salted boiling water until tender. Drain and set aside on a damp clean tea towel. To prevent them from sticking, drizzle a little olive oil in between each sheet.
- In a blender, add cooked vegetables odds and ends, passata, stock cube, water and a pinch of both salt and pepper. Blend until smooth and pour half into a baking dish.
- Add the spinach to a small pan along with 1 teaspoon olive oil. Cook for 2 minutes, until wilted. Remove from the heat and when cool enough to handle squeeze as much liquid out as possible. Roughly chop and mix with the ricotta and nutmeg.
- Stuff the lasagna sheets lengthwise with the spinach ricotta mixture. Place them in the baking dish and cover with the rest of the tomato sauce. Scatter with cheese and basil leaves.
- Cover with foil and cook for 30 minutes. Then remove the foil and cook for another 10-15 minutes, until bubbling and golden. Serve hot.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost fully before reheating in the oven.
