SW recipe: Broccoli and ricotta cannelloni

2½ Syns per serving, serves 4


  • 4 large heads of broccoli (about 350g each)
  • Low-calorie cooking spray
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 600g canned chopped tomatoes with herbs
  • 2 tbsp red wine vinegar
  • 1 level tsp sweetener
  • 12 dried lasagne sheets
  • 120g ricotta cheese
  • 130g low-fat natural cottage cheese
  • Finely grated zest of 1 unwaxed lemon
  • 1 medium egg yolk, plus 2 beaten medium eggs
  • 1 level tbsp cornflour
  • 500g fat-free natural Greek yogurt
  • Pinch of grated nutmeg
  • 1½ level tbsp grated fresh Parmesan or vegetarian alternative


  1. Cut all the florets from the broccoli heads – you should get about 1kg. Put the florets into a food processor and pulse into rice-sized pieces.(Don’t waste the stalks: peel, cut into batons, boil and serve as a side vegetable.)
  2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the broccoli and 2 tbsp water, season lightly, then stir-fry for 5 minutes, or until tender. Tip into a mixing bowl and leave to cool.
  3. For the tomato sauce, spray a non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, garlic and 2 tbsp water, cover and cook for 10 minutes, or until soft. Uncover the pan, add the tomatoes, vinegar and sweetener and simmer for 15-20 minutes, or until reduced and thickened. Season to taste and spoon into a large shallow baking dish (about 24cm x 30cm).
  4. Meanwhile, bring a large saucepan of water to the boil over a high heat. Drop in the lasagne sheets, one at a time, and cook for 10-12 minutes, or until just tender. Drain and run under cold water until cool enough to handle, then separate the sheets and lay them out side by side on a large sheet of cling film. Cover with another sheet of cling film.
  5. Preheat the oven to 200°C/fan 180°C/gas 6.
  6. Stir the ricotta, cottage cheese, lemon zest and egg yolk into the cooked broccoli and add a little seasoning. Uncover the lasagne sheets and divide the broccoli filling between each one. Roll them up tightly and lay them side by side, seam-side down, on top of the tomato sauce.
  7. Mix the cornflour and a little of the yogurt into a paste, then stir in the remaining yogurt, beaten eggs, nutmeg and a little seasoning. Spoon it on top of the cannelloni and sprinkle over the Parmesan. Bake for 40 minutes or until golden and bubbling and serve with Speed vegetables.
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