Baked Vegetable Cannelloni

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Ingredients 

• 1 small green zucchini, cut into batons with skin
• 4 lasagna sheets, boiled
• 1 small yellow zucchini, cut into batons with skin
• 1 medium yellow capsicum, cut into strips
• 1 medium red capsicum, cut into strips
• 5-6 asparagus spears
• ½ teaspoon crushed black peppercorns
• Salt to taste
• 1 tablespoon chopped garlic 
• ½ teaspoon thyme leaves
• 1 teaspoon oil
• 1½ cups white sauce
• 3 tablespoons + ¼ cup tomato sauce 
• ½ cup grated processed cheese 
• ½ cup grated mozzarella cheese 
• Fresh parsley sprig for garnishing

Method

1. Preheat oven at 180ºC.
2. Take green zucchini, yellow zucchini, yellow capsicum, red capsicum and asparagus in a bowl. Add crushed peppercorns, salt, garlic, thyme and oil and mix well. Set aside to marinate for 10-15 minutes.
3. Heat a non-stick pan. Add marinated vegetables and cook till they turn soft. Switch off heat and transfer into a bowl.
4. Add ½ cup white sauce, 3 tablespoons tomato sauce and salt and mix well. Cool to room temperature.
5. Spread ¼ cup tomato sauce on the base of a glass baking dish.
6. Place lasagna sheets on a worktop and cut into halves. Put some vegetable stuffing on one side of the half and roll tightly. Similarly make remaining cannellonis.
7. Place the cannellonis in the baking dish, spread remaining white sauce and top with processed cheese and mozzarella cheese.
8. Put the baking dish on a baking tray, put tray in preheated oven and bake for 10-15 minutes or till the cheese melts.
9. Serve hot garnished with parsley sprig.

Nutrition Info