• Sumo

These homemade cannelloni are full of bold, delicious flavor. The sauce is made by hand with the quick and easy shortcut of buying already diced, fire-roasted tomatoes.

 

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Rating: 31

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: 4

314

10

Ingredients

  • 1 1/2 Teaspoon Olive Oil
  • 1/2 Onion, finely chopped
  • 1 Teaspoon Garlic, minced
  • 1/2 Teaspoon Sage
  • 1/2 Teaspoon Oregano
  • 1 14.5oz Can Diced Fire-Roasted Tomatoes
  • 1 Teaspoon Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 1 Onion, chopped
  • 1 Zucchini, finely diced
  • 1/2 Cup Frozen Corn, thawed
  • 2 Teaspoons Garlic, minced
  • 1/2 Teaspoon Rubbed Sage
  • 1 Cup Ricotta Cheese
  • 4 Tablespoons Parmesan Cheese
  • 1 Pinch Nutmeg
  • 6 No-cook Lasagna Noodles
  • 1/2 Cup Mozzarella Cheese

Instructions

  1. Preheat the oven to 350?F
  2. Heat the 1 1/2 teaspoons of olive oil in a saucepan over medium heat, add the half onion and saute until soft. Add the garlic, sage and oregano with the tomatoes and vinegar, stir to combine then cover and reduce heat to medium low. Simmer for ten minutes then puree with a blender.
  3. Heat the remaining oil in a large skillet over medium heat, add the onion and saute for 10 minutes, then add the garlic and sage. Remove from heat and stir in ricotta, 2 tablespoons of the parmesan cheese, and the nutmeg.
  4. Bring a large pot of salted water to boiling and add the noodles; cook for three minutes then remove and drain. Halve noodles width wise.
  5. Spoon 1/2 cup of the sauce into a baking dish.
  6. In the center of each noodle spoon 3 tablespoons of zucchini mixture, then roll up and place seam side down in the dish. Repeat until all noodles are used up. Sprinkle with remaining parmesan and mozzarella cheese, then bake for 25 minutes.
  7. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/zucchini-cannelloni-recipe/