Aubergine, red pepper & tomato cannelloni
14
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Roll up for this delicious vegetarian pasta dish.
Ingredients
Calorie controlled cooking spray
1 spray(s)
Aubergine
1 medium, finely chopped
Onion
1 medium, finely chopped
Red pepper
1 medium, deseeded and finely chopped
Tomato
4 large, finely chopped
Mushrooms
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.