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Mushroom and ricotta cannelloni (Diabetes)

Mushroom and ricotta cannelloni (Diabetes)
3.7 36 ratings
Prep. 20 min
Total 1 h
4 portions
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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

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