Recipe: Aubergine, red pepper and tomato cannelloni

Instructions

INGREDIENTS

SmartPoints™ value: 13

Servings: 4

Prep Time: 25 minutes

Cooking Time: 35 minutes

Level of Difficulty: Easy

1 spray(s) Calorie controlled cooking spray

1 medium Aubergine, finely chopped

1 medium Onion(s), finely chopped

1 medium Red pepper(s), deseeded and finely chopped

4 large Tomato, finely chopped 100 g Mushrooms, finely chopped

2 tablespoons Tomato Purèe

250 g Lasagne sheet, dry, cut in half

350 g Loyd Grossman Tomato & Basil Sauce (or similar)

4 tablespoons Breadcrumbs, dried

4 tablespoons Parmesan Cheese

1 leaf/leaves Dried Basil, to garnish

Step 1

Spray a large non-stick frying pan or sauté pan with low fat cooking spray and stir-fry the aubergine, onion and pepper for 2-3 minutes. Add the tomatoes and mushrooms and cook, stirring, for another 2-3 minutes, then add the tomato puree. Remove from the heat. Season to taste, then cool for 5-10 minutes.

Step 2

Preheat the oven to Gas Mark 5, 190°C, fan oven 170°C. Spray a large oblong baking dish with low fat cooking spray.

Step 3

Lay the lasagne sheets on a work surface and share the filling between them. Roll them up and place in the baking dish. (N.B. if the lasagne sheets are not flexible, put them in a dish and pour boiling water over them to soften them first, before adding the filling) Pour the pasta sauce on top. Mix together the breadcrumbs and Parmesan cheese, then sprinkle evenly over the sauce. Bake for 20 minutes, until golden brown and bubbling. Serve at once, garnished with basil leaves.