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All the cosy comfort of cannelloni, with a veggie-packed twist! These courgette rolls are stuffed with creamy, cheesy spinach and lentils, then baked in a rich tomato sauce.
1.
Heat the oven to 200°C fan / 220°C conventional.
2.
Slice the courgettes lengthways into thin strips.
3.
Wilt the spinach in a pan for 2–3 minutes. Squeeze out the extra water.
4.
Mix the spinach, ricotta, cottage cheese, lentils, oregano and pepper in a bowl.
5.
Spread the passata over the bottom of a baking dish.
6.
Put some filling on each courgette strip and roll it up.
7.
Place the rolls seam-side down in the dish.
8.
Spoon over any remaining passata and sprinkle with Parmesan.
9.
Bake for 25–30 minutes, until bubbling and golden.
10.
Top with fresh basil and serve.
11.
12.
Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot. To freeze, cool completely and freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
Tip
You can also add the protein inside the cannelloni, for example, shredded chicken and pancetta. Serve with vegetables or salad to ensure a balanced meal.
Cost-saving tips
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