Cheesy Eggplant Cannelloni

Preparation time:: 20 mins

Cooking time:: 40 mins

Serves:: 4

Recipe provided by: Weight Watchers

Rating:

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Our meat-free cannelloni is deliciously cheesy! We've used tomatoes and eggplant, sprinkling reduced-fat mozzarella on top just before baking. Get it while it's hot!

Ingredients

13 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray
4 individual spring onions, ends trimmed, finely chopped
1/4 tsp ground nutmeg
2 whole eggplant, (600g), finely chopped
2 tbs fresh chives, finely chopped
1/2 cup fresh basil, finely chopped
250 g low-fat ricotta cheese
3 tbs grated parmesan cheese, finely grated
4 serve Latina Fresh Pasta, Cooked Weight Lasagne Sheet, (4 sheets)
2 clove garlic, finely chopped
400 g canned tomatoes, chopped
1 tsp powdered artificial sweetener
100 g reduced fat mozzarella cheese, shredded

Method

1. Preheat oven to 180°C. Spray a 1.5 litre capacity dish with oil and set aside.

2. Meanwhile spray a large non-stick frying pan with oil and place over medium-high heat. Add half onion and nutmeg and cook, stirring for 5 minutes. Increase heat to high and add eggplant and cook for a further 5 minutes, or until soft and lightly golden. Season well with salt and pepper.

3. Transfer mixture to a medium bowl and allow to cool for 5 minutes. Add chives, half basil, ricotta and parmesan. Stir well to combine.

4. Lay lasagne sheets on top of each other and cut in half to make 8 sheets. Arrange sheets so the narrow end is facing you. Spoon an equal amount of eggplant mixture 3cm from base of each lasagne sheet to make a log shape. Carefully roll each cannelloni into a log and place seam side down in prepared dish. Repeat with remaining pasta and eggplant mixture.

5. Meanwhile, using same frying pan, re-spray with oil and place over medium-high heat. Add remaining onions and garlic and cook, stirring for 5 minutes, or until soft. Season well with salt and pepper. Add tomatoes, sweetener, remaining basil and ½ cup water. Cook for 5 minutes, or until slightly reduced.

6. Pour sauce over and around cannelloni and sprinkle with mozzarella. Bake in preheated oven for 30-35 minutes, or until cannelloni are tender when pierced with a pointed knife.

Notes

POINTS® Value: 5.5
Any leftover cannelloni can be stored in an airtight container in fridge for 2-3 days and is also suitable to freeze for up to 3 months. We suggest thawing cannelloni in fridge overnight and simply reheating in microwave or oven.