• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutritional Details

Each serving provides
  • Energy 2826kj 675kcal 34%
  • Fat 32.0g 46%
  • Saturates 16.1g 81%
  • Sugars 17.7g 20%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

17.7g carbohydrate 1.5g fibre 7.4g protein

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