Cycling is hungry work, and as both myself and my husband cycle commute, a hearty meal is always appreciated when we get home. We take it in turns to cook depending on what time we finish work, and today it was my turn.
I decided on a recipe from the Healthy Food Guide magazine, February 2015 issue. Unfortunately the recipe isn’t on-line yet so you’ll have to make do with my own pictures etc. and modifications.
Whether you’re active like me, or just want to eat healthily, it is important to eat a balanced diet (sorry, a cake in each hand doesn’t count!) with a good mixture of macro-nutrients (fat, carbohydrates and protein) and micro-nutrients (vitamins and minerals). This meal is low in saturated fat and low in sugar, whilst being high in protein, fibre, iron and calcium. It also has beta-carotene in the squash for healthy eyes and lungs (both essential for cycling), vitamin C (for a healthy immune system) in the squash, spinach, tomatoes and peppers, and iron and vitamin K (for healthy blood) from the spinach. When you break it down it’s easy to see why meals like this are great for supporting an active lifestyle.
Roasted Squash, Leek and Mushroom Cannelloni
The ingredients are as follows (note there are slight differences to the original):
Cooking oil spray
1 leek, white part only, thinly sliced
200g button mushrooms, sliced
2 cloves garlic, crushed
150g baby spinach
500g butternut squash, roasted
125g ricotta cheese
4 fresh lasagne sheets
2 tbsp grated parmesan
Home made tomato sauce – I made mine using 1 400g can chopped tomatoes, chopped onion, mixed herbs, 1 clove garlic and chopped jarred peppers.
1) Heat the oven to 190/170 fan/gas 5. Spray a non-stick frying pan with oil and fry the leek for 3-4 minutes on a high heat until soft. Add the mushrooms and cook for 5 minutes until soft. Add the garlic and spinach and cook for 2 minutes. Leave to cool.
2) Spoon half of the tomato sauce into the bottom of a 2 litre baking dish. Combine the mushroom mixture with the ricotta and roasted squash. Cut the lasagne sheets in half widthways. Spoon an eighth of the filling along the edge of each pasta sheet and roll to enclose the filling. Place the cannelloni seam-side down into the baking dish.
3) Cover with the remaining tomato sauce and sprinkle with the parmesan. Bake for 25 minutes. Serve two cannelloni per person, with extra spinach or salad on the side.
When I first read this recipe I thought that two cannelloni would not be enough, but they were very satisfying and filling, and I didn’t go back for more. My husband thoroughly enjoyed these too, despite the lack of meat, and helped himself to my second portion too! I will certainly make this dish again, and the only thing I would change is to add more tomato sauce.