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Recipes - zucchini capsicum and tomato cannelloni

Recipe Name

zucchini, capsicum and tomato cannelloni

Submitted by Guest
Recipe Description low fat and easy to make
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 25 Cook Time (minutes) 35 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
mediumzucchini, diced
1
medium (approx 2-3/4" long, 2-1/2" dia)Peppers, sweet, red, raw, chopped
4
medium whole (2-3/5" dia)Tomatoes chopped
1
1/2
cups piecesMushrooms, Sliced
3
1/2
tablespoonstomato paste
3
cupsBread crumbs, dry
3
tablespoonsgrated parmesan
1
tablespoonbasil, fresh
1
medium (2-1/2" dia)Onion, chopped
4
noodleslasagna noodles
5
1/4
cupsTomato products, canned, diced with juice
Steps
Sequence Step
1Fry zucchini, onion and capsicum for 2-3 minutes. Add the tomatoes and mushrooms and cook, stirring for 2-3 minutes then add the tomato paste. Remove from heat. Season to taste, cool for 5-10 minutes. Preheat oven 190C. spray large rectangle dish with cooking spray. Lay the lasagne sheets on a work surface and share the filling between them. Roll them up and place in the baking dish. 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.
2Serve






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