Mushroom and ricotta cannelloni (Diabetes)

Mushroom and ricotta cannelloni (Diabetes)

3.8 22 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

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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