Roasted Vegetable Cannelloni

Roasted Vegetable Cannelloni
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 375g PHILADELPHIA Block Light Cream Cheese
  • 2 eggs, whisked
  • 200g purchased chargrilled eggplant, chopped
  • 200g purchased chargrilled zucchini, chopped
  • 200g purchased chargrilled red capsicum, chopped
  • 100g semi-dried tomatoes, chopped
  • 400g lasagne sheets
  • 500g jar Basilica Italian tomato sauce
  • 2 tablespoons grated parmesan
  • Sea salt and freshly ground black pepper, to season

How to make it

  1. PREHEAT oven to 180°C.
  2. PUT 250g of the PHILLY and whisked eggs in a large bowl and whisk until smooth and well combined. Thinly slice remaining PHILLY. Combine eggplant, zucchini, capsicum and tomato in a large bowl. Put 1 lasagne sheet on a flat surface. Put a quarter of vegetable mixture and a PHILLY slice along 1 long edge of lasagne. Roll lasagne, enclosing filling. Continue to make the cannelloni with the remaining lasagne, vegetable mixture and PHILLY. Pour half the tomato sauce into a lasagne baking dish. Top with cannelloni. 
  3. POUR remaining tomato sauce over cannelloni. Top with PHILLY and egg mixture. Sprinkle with parmesan, and season with salt and pepper.
  4. BAKE for 30 minutes or until topping is golden and pasta is cooked through. Stand for 10 minutes before serving.