Mushroom and ricotta cannelloni (Diabetes)

Mushroom and ricotta cannelloni (Diabetes)

3.7 34 ratings

Prep. 20 min

Total 1 h

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 355 mg

Protein 17 g

Calories 1457.5 kJ / 347.5 kcal

Fat 17.3 g

Fibre 7.8 g

Saturated Fat 7 g

Carbohydrates 27.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Health boost challenge 29 Recipes
Australia and New Zealand

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Show all

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Hearty lentil chilli

50 min

Corn and coriander fritters with avocado tahini

1 h 15 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Garlic mushrooms

25 min

Pesto spaghetti with roast pumpkin

50 min

Vegetable Massaman curry

45 min

Vegan moussaka

1 h 50 min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Cucumber soup

25 min

Bang bang broccoli

3 h 25 min

Chhole (chickpea curry) and rice

45 min

Show all