0:30 Prep / 0:50 Cook / 4 Serves 

INGREDIENTS

• 1 tbsp olive oil
• 1 medium brown onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, peeled, finely chopped
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 400g can brown lentils, drained, rinsed
• 4 sheets fresh lasagne pasta
• 2 cups reduced-fat ricotta, crumbled
• 1 1/2 cups tomato and basil pasta sauce
• 1/4 cup finely grated parmesan cheese (or vegetarian hard cheese)
• Salad leaves, to serve

METHOD

Step 1
Preheat oven to 200°C/180°C fan-forced. Grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.

Step 2
Heat oil in a saucepan over medium-low heat. Add onion, celery and carrot. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute. Add tomato and lentils. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Remove from heat.

Step 3
Cut lasagne sheets in half crossways. Place 1/4 cup lentil mixture along 1 edge of each piece. Top with 11/2 tablespoons ricotta. Roll up to enclose filling. Repeat with remaining lasagne sheets, lentil mixture and ricotta.

Step 4
Spread 1/3 cup pasta sauce over base of prepared dish. Arrange cannelloni, seam-side down, on sauce. Top with remaining sauce and ricotta. Sprinkle with parmesan. Bake for 30 to 35 minutes or until cannelloni is tender and cheese golden and melted. Serve with salad leaves.

Image by Steve Brown. Recipe by Taste.