Catherine says: "I've turned cannelloni on its side this week - it's still as delicious as it ever was but with a healthier twist! Just ensure you use a deep gratin dish for this one"

Ingredients

  • 12 florets broccoli
  • 12 florets cauliflower
  • ½ large butternut squash, peeled and diced small
  • 1 red onion, sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons chopped thyme
  • Salt and freshly ground black pepper

FOR THE TOMATO SAUCE

  • 1 onion, finely chopped
  • 400g tomato passata
  • 1 large carrot, grated
  • 1 teaspoon honey
  • 1 teaspoon chopped rosemary


FOR THE BÉCHAMEL SAUCE

  • 40g butter
  • 3 tablespoons plain flour
  • 200ml low-fat milk
  • 250ml vegetable stock
  • Freshly ground black pepper
  • ½ lemon, zest only
  • 12 sheets of lasagne
  • A generous handful of baby
  • spinach
  • 3 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley

Method

Catherine says: "I've turned cannelloni on its side this week – it's still as delicious as it ever was but with a healthier twist! Just ensure you use a deep gratin dish for this one!"

  1. Pre-heat the oven to 180°C (fan 160°C, gas mark 4).
  2. Place the broccoli, cauliflower florets and diced butternut squash, onion and garlic on a baking tray, sprinkle over the thyme and drizzle with some oil.
  3. Season with salt and freshly ground black pepper and roast in the oven for about 20 minutes until softened and lightly golden, tossing from time to time.
  4. Meanwhile, make the tomato sauce. Heat a medium saucepan with a little oil over a medium heat and place the onion in the saucepan, sauté until softened but not brown. 
  5. Pour in the tomato passata and leave to simmer for about 5 minutes.
  6. Add the grated carrot, honey and rosemary and leave to simmer slowly for about 15 to 17 minutes. Stir from time to time.
  7. To make the béchamel sauce, add the butter, flour, milk and stock to a medium saucepan over a medium heat and whisk until it thickens. This will take about 4 to 5 minutes.
  8. Season with freshly ground black pepper and lemon zest and set aside.
  9. Brush a deep gratin dish with melted butter.
  10. To cook the lasagne sheets, lower half the sheets into a large saucepan of rapidly boiling, salted water and cook for about 5 minutes until they are easy to roll up.
  11. Remove with a slotted spoon and a pair of tongs. Place them flat on a clean board. Add the other half to the boiling water and cook.
  12. Next, spread spoonfuls of the roasted vegetable filling over each of the lasagne sheets and quickly roll up, placing upright into the butter gratin dish. 
  13. Repeat with the rest of the lasagne sheets. Once in the gratin dish, pour over the tomato sauce, add the spinach leaves in between and pour over the béchamel sauce, sprinkle with the breadcrumbs and parsley. 
  14. Bake for about 20 to 25 minutes until the breadcrumbs are golden. Leave to settle for about 5 minutes and then serve with a green salad.

TIPS for Perfect Pasta

  1. The salted water must be at a rolling boil before you add the pasta.
  2. Never cover the cooking pasta as it will boil over.
  3. Stir the pasta in the boiling water so it won’t stick together.

Catherine Fulvio's Roasted Vegetable Cannelloni