Contributed by (Recipe adapted from “Everything2” at http://everything2.com)

Ingredients

2 tsp each of Basil, Oregano and Rosemary
800g chopped Tomatoes
4 large Zucchini, grated or finely chopped
250g of Cottage Cheese
12 Cannelloni
2 Onions, finely chopped
2 large chopped Garlic cloves
100g Parmesan, freshly grated
Salt, pepper, olive oil

Instructions

Preheat the oven to 350°F. Pour the tomatoes in a casserole with some olive oil, and add basil, oregano and rosemary. Let the mixture simmer until the tomatoes are soft and you have an almost sauce-like consistency. In the meantime, pour some olive oil in a pan and add zucchini, onions and garlic and let them fry gently until the onions and the zucchini are soft and the onions are golden. Cool the onions and zucchini and add half of the parmesan, a bit of pepper and salt, and half of the cottage cheese in a bowl. Stir gently until well mixed. Stuff the cannelloni tightly with this mixture while trying not to break them.

Prepare a lasagna dish and pour half of the tomato sauce into the bowl and spread evenly. Lay your cannelloni gently on the sauce and pour the rest of the tomato mix over the cannelloni. Now sprinkle the rest of the cottage cheese and cover with the remaining parmesan. Bake for 15 minutes. Remove the dish from the oven when the cheeses are golden.

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