Cannelloni with zucchini and tomato filling

Name: Cannelloni with zucchini and tomato filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 16 Lasagne sheets, salt; 2 (approx. 400 g) Courgette; 2 Garlic cloves; 1 Onion, 1 tablespoon olive oil; 1 TEASPOON getr. ital. Herbs; 1 can(s) (850 ml) Tomatoes; 3 TABLESPOONS green olives (glass); 1 can(s) (425 ml) Artichoke hearts, pepper; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS flour, 150 ml milk; 200 ml Vegetable broth; 50-75 g grated gouda

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

16 Lasagne sheets, salt
2 (approx. 400 g) Courgette
2 Garlic cloves
1 Onion, 1 tablespoon olive oil
1 TEASPOON getr. ital. Herbs
1 can(s) (850 ml) Tomatoes
3 TABLESPOONS green olives (glass)
1 can(s) (425 ml) Artichoke hearts, pepper
2 TABLESPOONS butter/margarine
2 TABLESPOONS flour, 150 ml milk
200 ml Vegetable broth
50-75 g grated gouda

Directions

1
Pre-cook the lasagne sheets in portions in boiling salted water for about 4 minutes. Carefully lift them out, place them on a damp cloth
2
Clean, wash and chop the zucchini. Peel and chop garlic and onion. Fry them both in hot oil. Fry the zucchini and herbs. Add tomatoes and juice, boil down for about 10 minutes. Drain the olives and artichokes, chop them finely and add them to the sauce. Season to taste
3
Heat the fat and sweat the flour in it. Stir in milk and stock, simmer for about 5 minutes. Season to taste
4
Put some vegetable sauce on each noodle plate and roll it up. Place in a casserole dish. Spread the rest of the vegetable sauce, béchamel sauce and cheese on top. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 35 minutes
5
Drink: mineral water