Easy Green-sy Veggie Cannelloni

It's mid-Winter in Melbourne. The sun is currently shining beatifically and there are blue patches of sky, in between rain showers. It's generally gorgeous weather, if a little chilly at night. Sorry to rub it in, but it's about a billion times more bearable than Winter in London.

It's the kind of weather when a girls thoughts turn to casseroles, hearty soups and stews, and delicious cheesy cannelloni/lasagne type dishes that warm the flat while they're baking.

This recipe gets the 'Ouit-Spald-atron-5000' seal of approval.

Olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
2 tins chopped tomatoes
2 tbs of fresh herbs (whatever you have to hand, I used thyme)
350gm brocolli, cut into florets
Small handful finely grated parmesan
some finely grated lemon rind
handful pinenuts
450gm ricotta cheese
4 fresh lasagne sheets, halved crossways

Pre-heat oven to 180°. Heat a slug of oil in a frying pan over medium heat. Stir in onion for 5 mins, add garlic for 1 minute, then the chopped tomatoes. Cook for 10 mins until thick, then stir in herbs.

Meanwhile, steam the brocolli for 3-5 minutes until al dente. Refresh under cold water and drain. Use a hand blender to blend the brocolli, then add the ricotta, pine nuts, parmesan and lemon rind.

Spread about 2/3 cup of the tomato sauce in a greased 1.5l baking dish. One at a time, place the lasagnes sheet in the pan and spoon 1/4 cup of the ricotta mixture along the centre, rolling loosely to enclose. Don't worry about being perfect; it will be a delicious mess. When you're done, spoon the remaining tomato sauce and ricotta mixture over the top.

Bake for 25 minutes and enjoy hot hot hot from the oven, possibly with a blanket over your knees (nanna style).