Broccoli cannelloni

Broccoli cannelloni

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Broccoli cannelloni

The ingredient of Broccoli cannelloni

  1. 2 teaspoons olive oil
  2. 1 small pink onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 x 420g cans No-Added-Salt diced tomatoes
  5. 2 tablespoons shredded clean basil
  6. 350g broccoli, cut into florets
  7. 20g (1/four cup) finely grated parmesan
  8. 2 tablespoons chopped clean chives
  9. 1 teaspoon finely grated lemon rind
  10. 40g (1/4 cup) pine nuts, toasted
  11. 1/four teaspoon dried chilli flakes
  12. 450g sparkling low-fat ricotta
  13. 4 sparkling lasagne sheets, halved crossways

The instruction how to make Broccoli cannelloni

  1. Preheat oven to 180C. Warmness oil in a saucepan over medium heat. Stir the onion for 5 minutes or till smooth, Stir in garlic for 1 minute. Stir in tomatoes, Cook for 10 mins or till thick. Stir in basil.
  2. Meanwhile, steam the broccoli over a saucepan of simmering water for 3-five minutes till soft crisp. Refresh under cold water. Drain.
  3. Process broccoli in a food processor until coarsely chopped. Transfer to a bowl. Stir in parmesan, chives, lemon rind, pine nuts, chilli flakes and 365g (1 half cups) ricotta. Season with pepper.
  4. Spoon 1/4 cup of filling alongside centre of each lasagne sheet. Roll to surround. Spread 160ml (2/3 cup) sauce in a greased 1.5L (6-cup) baking dish. Add cannelloni. Top with closing sauce. Season with pepper. Top with ultimate ricotta. Bake for 25 minutes or until gentle.

Nutritions of Broccoli cannelloni

fatContent: 474.415 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent:

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