Roasted Vegetable Cannelloni

1 Hour, 40 Mins

Serves 6

Roasted Vegetable Cannelloni

Using Latina™ Fresh Lasagne Sheets and other wholesome ingredients like cauliflower and garlic, this recipe serves 6 a delicious meal of vegetarian cannelloni. This is a great vegetarian option for lunch or dinner!


¹⁄₂ cauliflower cut into small florets
500g peeled sweet potato cut into 2cm cubes
1 zucchini cut into 2cm cubes
1 small red capsicum with seeds and membrane removed cut into 2cm cubes
1 small eggplant cut into 2cm cubes
¹⁄₂ punnet cherry tomatoes
2 crushed garlic cloves
¹⁄4 cup olive oil
Salt & pepper
375g Latina™ Fresh Lasagne Sheets
700g passata sauce
170g Bocconcini
Handful of fresh basil leaves


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 large baking trays with baking paper. Place all vegetables in a bowl. Add garlic and oil. Season with salt and pepper. Toss to coat.
  2. Arrange vegetable mixture, in a single layer, on prepared trays. Roast for 20 - 30 minutes or until vegetables are golden and soft. Mash softened vegetables and juices with a spoon to combine, forming cannelloni filling. Reduce oven temperature to 180ᵒC (160ᵒC fan forced).
  3. Lightly grease a 3 litre capacity baking dish. Cut each Latina™ Fresh lasagne sheet into 3 smaller sheets. Put ¼ cup of the vegetable filling along the short end of the pasta sheet and roll up. Place into the dish seam-side down. Continue assembling and place in a single layer, in baking dish.
  4. Pour passata over the cannelloni, top with torn bocconcini and fresh basil leaves. Cover tightly with lightly greased foil and bake for 45 minutes. Remove foil and bake a further 10 minutes until cooked through and browned on top.