Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photo: Laura Edwards
Roasted red pepper, sundried tomato and ricotta cannelloni
Rich and creamy, this cannelloni is perfect for vegetarian guests or as a warming supper
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Ready in 2 hours 30 minutes
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Cooking time 1 hour 30 minutes
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Prep time 1 hour
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Serves 8
Ingredients
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 4 fat garlic cloves, crushed
- 1 tbsp sundried tomato paste
- 0.5 tsp crushed dried chilli flakes
- 2 x 400g tins chopped tomatoes
- 2 tbsp fresh oregano leaves, finely chopped
- 3 x 250 g tubs ricotta cheese
- 50 g parmesan cheese, finely grated, or vegetarian alternative
- 120 g tub sundried tomatoes in oil, drained and chopped
- 450 g jar roasted red peppers, drained and sliced
- 28 g pack fresh basil, leaves finely shredded
- 1 large egg, beaten
- 20 sheets dried egg lasagne
For the topping
- 75 g butter
- 75 g plain flour
- 1 l milk
- 0.25 tsp freshly grated nutmeg
- 50 g finely grated parmesan cheese, or vegetarian alternative
Method
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1
Heat 2 tablespoons of the olive oil in a large pan, add the onion and some seasoning. Cover and cook over a low heat for 10 minutes until the onion is soft. Uncover, add the garlic and cook for 2 minutes more. Stir in the sundried tomato paste and chilli flakes, followed by the chopped tomatoes and oregano; simmer uncovered for 10-15 minutes, until the juices have thickened slightly. Season; pour over the base of a 23cm x 33cm x 7cm deep rectangular ovenproof baking dish.
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2
Put the ricotta cheese into a mixing bowl and mix in the parmesan cheese, sundried tomatoes, sliced peppers, basil, beaten egg and seasoning to taste.
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3
Bring a large pan of salted water to the boil. Add the remaining olive oil. Drop 10 of the lasagne sheets into the boiling water, one at a time, and cook for 5 minutes, stirring once or twice to stop them sticking together. Remove, one at a time, to a bowl of cold water using tongs, then lift out and lay side-by-side on a clean tea towel to drain. Repeat with the remaining lasagne sheets.
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4
Spoon some of the ricotta mixture (about 65 g) along one short edge of each sheet of lasagne, roll them up and lay them side-by-side and tightly packed together on top of the tomato sauce.
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5
For the topping, melt the butter in a nonstick pan, stir in the flour and cook for 1 minute. Take the pan off the heat; gradually beat in the milk. Return the pan to the heat and cook, stirring, until the mixture boils and thickens. Add the nutmeg, season well and simmer for 2 minutes. Pour the sauce over the cannelloni, covering them completely and sprinkle the parmesan cheese over the top. Cover and chill. Wrap the dish up well in foil to transport.
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6
When you’re ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Bake the cannelloni on a baking tray in the centre of the oven for 1¼-1½ hours or until well-browned and bubbling.
