Mushroom and Ricotta Cannelloni (Diabetes)

Name: Mushroom and Ricotta Cannelloni (Diabetes)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 14 oz fresh button mushrooms; 4 tsp extra virgin olive oil; 10 ½ oz Swiss chard, white; 1 yellow onion; 2 garlic cloves; 2 tsp dried oregano; 7 oz ricotta cheese; 14 oz canned diced tomatoes; 2 tsp vegetable stock paste; 2 oz water; 4 fresh lasagna sheets; 2 oz grated mozzarella; fresh basil

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Arbeitszeit 20 Min

Gesamtzeit 1 Std.

Portionen 4 portions

Zutaten

14 oz fresh button mushrooms
4 tsp extra virgin olive oil, divided, plus extra to grease
10 ½ oz Swiss chard, white, stalks removed and roughly chopped
1 yellow onion, quartered
2 garlic cloves
2 tsp dried oregano
7 oz ricotta cheese
14 oz canned diced tomatoes, no-added salt
2 tsp vegetable stock paste, salt free (see Tip)
2 oz water
4 fresh lasagna sheets (approx. 5 oz), cut into halves
oder 4 pre-cooked lasagna pasta sheets (approx. 5 oz) cut into halves
2 oz grated mozzarella
fresh basil, leaves only, to garnish

Nährwerte: pro 1 portion
Brennwert: 1457.5 kJ / 347.5 kcal
Eiweiß: 17 g
Kohlenhydrate: 27.5 g
Fett: 17.3 g
gesättigte Fettsäuren: 7 g
Ballaststoffe: 7.8 g
Natrium: 355 mg