Roasted Vegetable Cannelloni

Roasted Vegetable Cannelloni

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1 Hour 40 Minutes Prep
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6 Servings

Using Latina™ Fresh Lasagne Sheets and other wholesome ingredients like cauliflower and garlic, this recipe serves 6 a delicious meal of vegetarian cannelloni. This is a great vegetarian option for lunch or dinner!

Ingredient List

  • Small check mark in a circle icon ¹⁄₂ cauliflower cut into small florets
  • Small check mark in a circle icon 500g peeled sweet potato cut into 2cm cubes
  • Small check mark in a circle icon 1 zucchini cut into 2cm cubes
  • Small check mark in a circle icon 1 small red capsicum with seeds and membrane removed cut into 2cm cubes
  • Small check mark in a circle icon 1 small eggplant cut into 2cm cubes
  • Small check mark in a circle icon ¹⁄₂ punnet cherry tomatoes
  • Small check mark in a circle icon 2 crushed garlic cloves
  • Small check mark in a circle icon ¹⁄4 cup olive oil
  • Small check mark in a circle icon Salt & pepper
  • Small check mark in a circle icon 375g Latina™ Fresh Lasagne Sheets
  • Small check mark in a circle icon 700g passata sauce
  • Small check mark in a circle icon 170g Bocconcini
  • Small check mark in a circle icon Handful of fresh basil leaves

Preparation

  1. Preheat oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper. Place all vegetables in a bowl. Add garlic and oil. Season with salt and pepper. Toss to coat.
  2. Arrange vegetable mixture, in a single layer, on prepared trays. Roast for 20 - 30 minutes or until vegetables are golden and soft. Mash softened vegetables and juices with a spoon to combine, forming cannelloni filling. Reduce oven temperature to 180ᵒC (160ᵒC fan forced).
  3. Lightly grease a 3 litre capacity baking dish. Cut each Latina™ Fresh lasagne sheet into 3 smaller sheets. Put ¼ cup of the vegetable filling along the short end of the pasta sheet and roll up. Place into the dish seam-side down. Continue assembling and place in a single layer, in baking dish.
  4. Pour passata over the cannelloni, top with torn bocconcini and fresh basil leaves. Cover tightly with lightly greased foil and bake for 45 minutes. Remove foil and bake a further 10 minutes until cooked through and browned on top.