SW recipe: Broccoli and ricotta cannelloni

Method

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.