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Author: admin, 21.03.2015. Category: Losing Fat Fast

After making and hugely enjoying Jamie Oliver’s Summer Veg Lasagne I was reminded of another vegetable pasta hybrid that appears in Jamie at Home. Pour a splash of olive oil into a large saucepan (I used the saucepan I cooked the vegetables in) and add the garlic. Once the vegetables are nice and soft take a potato masher and crush the vegetables into a paste.
Pour the passata into an ovenproof dish that will comfortably house the cannelloni tubes (I used two 28cm dishes - if you're not sure put the dried cannelloni tubes into the dish to test).
Once the vegetable mixture has cooled, transfer it to a piping bag (or a strong sandwich bag with the corner cut off) and squeeze the filling into the cannelloni tubes. Drizzle with extra virgin olive oil then bake in the oven for 30-40 minutes until the topping has turned golden brown. Unless otherwise stated, all written material and photography used on this website are Copyright © 2016 Hot Cooking.
As with all of the 30 minute meals that I’ve attempted to date, this one took a bit longer because I lack some of the equipment. NoteI forgot to pick up spring onions so I used a leek instead and I couldn’t procure 700g of asparagus without spending a small fortune so I used 400g asparagus with 300g broccoli. Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn't burn. Trim the pointed tips off the asparagus and put aside, then trim the woody ends from the other side and discard (see this how to trim asparagus video for more information).


Take the vegetables off the heat and spoon around one quarter of the mixture into a 30cm x 35cm deep dish (I used two smaller dishes).
Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet. Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagne. Like the Summer Veg Lasagne it contains mashed up vegetables flavoured with garlic and anchovies, which have been overcooked to intensify their taste. Still, I have no hesitation in recommending it and if you enjoyed the Summer Veg Lasagne then I urge you to give it a go. I used four crushed garlic cloves and 700ml of passata because I like to really taste the tomato in this dish and passata tends to come in 700ml quantities. Stuff each tube well and place on top of the passata in a single layer until you have used up all of the cannelloni tubes.
Season with some black pepper and the remaining parmesan then tear and distribute the mozzarella over the sauce.
The dishes are mostly vegetarian although some may contain fish, but regardless, all are made lovingly from scratch. They definitely give the vegetable filling a boost but you won’t taste a strong fish flavour. In this case I didn’t have a deep roasting tin that can be placed directly on a hob to speed up the cooking time so I finished the lasagne in the traditional way, by baking it in the oven.


Finely slice the spring onions and half of the anchovies and then add them to the saucepan. Finely slice the stems of the asparagus into 1.5cm pieces before adding to the pan with a splash of water from the kettle. Sprinkle over the thyme along with another good grating of parmesan and a final drizzle of olive oil. In fact, I prefer this dish to the Summer Veg Lasagne as it contains a tomato sauce that the vegetable-stuffed cannelloni sit in and a creme fraiche topping. Not only does it taste wonderful, it makes a good-sized portion and reheats well to be enjoyed later in the week.
Fry for another minute then add the cooked broccoli and cauliflower along with 4 tbs of the reserved water. If you follow the recipe exactly, make sure that you have a very large pan to cook the filling in. I thought my largest saucepan (20cm) would be sufficient but it could only house half of the filling so I ended up using two pans. Cook for around 15-20 minutes, stirring regularly and remove the lid for the last five minutes to allow the water to evaporate.



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