Method

1. Spray a large shallow baking dish with olive oil cooking spray and add all of the chopped vegies and the 4 squashed garlic cloves. Roast in a hot oven until golden brown and cooked through (about 45-60 mins). Cool.

2. In a large saucepan, spray lightly with olive oil spray and gently fry onions and chopped garlic until soft. Add tomato passata, water and salt and pepper and simmer gently until thickened slightly. Add ¼ cup each of basil and parsley and set aside.

3. In a large bowl combine ricotta cheese, cooked vegies, egg and ¼ cup each of basil and parsley. Mix until well combined. Cut each lasagna sheet into pieces about 12-15cm long. Place about 2 tablespoons of ricotta mix at the short end of each lasgne sheet and roll up to enclose. You should be able to get between 12 and 18 rolls from one pack of lasagna sheets.

4. Spread one third of the tomato sauce mix in the base of a large shallow baking tray. Place the cannelloni rolls 1cm apart in the tray and top with the remaining tomato sauce. Sprinkle with grated cheese and cover with foil.

5. Bake at 180°C, covered for 20 minutes. Remove foil and bake for a further 15 minutes or until cheese is golden and cannelloni rolls are tender.

6. Serve two rolls per person with salad.

Notes
I use eggplant, zucchini, button mushrooms, red capsicum, carrot, pumpkin, sweet potato etc. This is a good recipe for using leftover roast vegies or you can of course roast them specifically for this recipe. You could also add finely chopped uncooked spinach or rocket to the ricotta mix for more vegies.

It is a good idea to have a packet of lasagna sheets in the freezer to use if you have leftovers.

The cannelloni freeze really well either cooked or uncooked.

You can also use bought cannelloni tubes if preferred, but I think it is so much easier to use lasagna sheets. You can also make your own pasta.

*  This information was sourced from '9am with David and Kim'