Mushroom and ricotta cannelloni (Diabetes)
TM6 TM5 TM31

Mushroom and ricotta cannelloni (Diabetes)

4.2 ( 18 ratings )

Ingredients

  • 400 g button mushrooms
  • 20 g extra virgin olive oil plus extra to grease
  • 300 g fresh silverbeet stalks removed and roughly chopped
  • 1 onion cut into quarters
  • 2 garlic cloves
  • 2 tsp dried oregano
  • 200 g ricotta
  • 400 g canned diced tomatoes no-added salt
  • 2 tsp Vegetable stock paste salt free (see Tips)
  • 60 g water
  • 4 fresh lasagne sheets (approx. 140 g), cut into halves
  • 50 g mozzarella grated
  • fresh basil leaves only, to garnish

Nutrition
per 1 portion
Calories
347.5 kcal / 1457.5 kJ
Protein
17 g
Fat
17.3 g
Carbohydrates
27.5 g
Fibre
7.8 g
Saturated Fat
7 g
Sodium
355 mg

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