Mushroom and ricotta cannelloni (Diabetes)

Mushroom and ricotta cannelloni (Diabetes)

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Prep. 20 min

Total 1 h

8 portions

Ingredients

button mushroom
800 g
extra virgin olive oil plus extra to grease
40 g
fresh silverbeet stalks removed and roughly chopped
600 g
onions cut into quarters
2
garlic cloves
4
dried oregano
2 tsp
ricotta
400 g
canned diced tomatoes no-added salt
800 g
Vegetable stock paste salt free (see Tips)
20 g
water
120 g
fresh lasagne sheets (approx. 400 g), cut into halves
8
mozzarella grated
100 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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