Courgettes & Ricotta Cannelloni

• 1 onion, chopped
• olive oil
• 4 courgettes, grated
• 2 garlic cloves, crushed
• 1 lemon, zest of
• 250 g ricotta cheese, with
• black pepper
• 50 g fresh parmesan cheese, grated (1.75 oz)
• 700 g passata tomato sauce (24.75 oz) or 700 g good pasta sauce (24.75 oz)
• 1 (250 g) packet fresh lasagna sheets (8 oz)
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste (optional)

1. Heat the oven to 430u0b0F.
2. Fry the onion in 2 tbsp oil until soft.
3. Add the courgette and garlic, cook until soft.
4. Off the heat, stir in the zest and half of each cheese.
5. Season.
6. Pour half the sauce into a baking dish.
7. Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
8. Lay on top of the sauce, seam-side down.
9. Pour the rest of the passata over, dot with the remaining cheese.
10. Bake for 15 minutes until golden.

onion, olive oil, garlic, lemon, ricotta cheese, black pepper, parmesan cheese, tomato sauce, lasagna sheets, salt, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/courgettes-ricotta-cannelloni-239088 (may not work)