Courgettes & Ricotta Cannelloni - cooking recipe

Ingredients

1 onion, chopped
olive oil
4 courgettes, grated
2 garlic cloves, crushed
1 lemon, zest of
250 g ricotta cheese, with
black pepper
50 g fresh parmesan cheese, grated (1.75 oz)
700 g passata tomato sauce (24.75 oz) or 700 g good pasta sauce (24.75 oz)
1 (250 g) packet fresh lasagna sheets (8 oz)
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste (optional)

Preparation

Heat the oven to 430\u00b0F.
Fry the onion in 2 tbsp oil until soft.
Add the courgette and garlic, cook until soft.
Off the heat, stir in the zest and half of each cheese.
Season.
Pour half the sauce into a baking dish.
Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
Lay on top of the sauce, seam-side down.
Pour the rest of the passata over, dot with the remaining cheese.
Bake for 15 minutes until golden.