Photo of Aubergine, red pepper & tomato cannelloni by WW

Aubergine, red pepper & tomato cannelloni

Points® value
Total Time
1 hr
25 min
35 min
Roll up for this delicious vegetarian pasta dish.


Calorie controlled cooking spray

1 spray(s)


1 medium, finely chopped


1 medium, finely chopped

Red pepper

1 medium, deseeded and finely chopped


4 large, finely chopped


100 g, finely chopped

Tomato Purèe

2 tablespoon(s), level

Lasagne sheets, dry

250 g, cut in half

Loyd Grossman Tomato & Basil Sauce

350 g, (or similar)

Breadcrumbs, dried

4 tablespoon(s)

Parmesan Cheese

4 tablespoon(s), grated

Dried Basil

1 leaf/leaves, large, to garnish


  1. Spray a large non-stick frying pan or sauté pan with cooking spray and stir-fry the aubergine, onion and pepper for 2-3 minutes. Add the tomatoes and mushrooms and cook, stirring, for another 2-3 minutes, then add the tomato puree. Remove from the heat. Season to taste, then cool for 5-10 minutes.
  2. Preheat the oven to Gas Mark 5, 190°C, fan oven 170°C. Spray a large oblong baking dish with low fat cooking spray.
  3. Lay the lasagne sheets on a work surface and share the filling between them. Roll them up and place in the baking dish. (N.B. if the lasagne sheets are not flexible, put them in a dish and pour boiling water over them to soften them first, before adding the filling) Pour the pasta sauce on top. Mix together the breadcrumbs and Parmesan cheese, then sprinkle evenly over the sauce. Bake for 20 minutes, until golden brown and bubbling. Serve at once, garnished with basil leaves.