Mushroom and ricotta cannelloni (Diabetes)

Mushroom and ricotta cannelloni (Diabetes)

3.6 31 ratings

Prep. 20min

Total 1 h

4 portions

Ingredients

button mushrooms
400 g
extra virgin olive oil plus extra to grease
20 g
fresh silverbeet stalks removed and roughly chopped
300 g
onion cut into quarters
1
garlic cloves
2
dried oregano
2 tsp
ricotta
200 g
canned diced tomatoes no-added salt
400 g
Vegetable stock paste salt free (see Tips)
2 tsp
water
60 g
fresh lasagne sheets (approx. 140 g), cut into halves
4
mozzarella grated
50 g
fresh basil leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 355 mg

Protein 17 g

Calories 1457.5 kJ / 347.5 kcal

Fat 17.3 g

Fiber 7.8 g

Saturated fat 7 g

Carbohydrates 27.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Health boost challenge 29 Recipes
Australia and New Zealand

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

You might also like...

Spinach and leek frittata

40min

Leek and cheese tart

1 h 15min

Layered veggie-loaded pesto pasta

30min

Chicken, spinach and leek risotto

30min

All-in-one creamy vegetable pasta (Diabetes)

40min

Vegetarian nuggets

30min

Bean ratatouille with halloumi

30min

Honey soy tofu with steamed rice

40min

Meat-free mushroom lasagne

1 h 30min

Sweet potato lentil pie

50min

Ricotta gnocchi alla sorrentina

55min

"Moussaka" bowl

45min