Ready for a cozy Italian night without the heaviness of a traditional lasagna? Meet your new favorite comfort food: Baked Veggie Cannelloni! This dish delivers all the rich, satisfying flavors you love, but in a lighter, more elegant package. Each pasta tube is stuffed with a creamy ricotta and vegetable filling, smothered in a vibrant fire-roasted tomato sauce, and baked to bubbly, golden perfection. It’s a showstopper that’s surprisingly simple to make!
Ingredients
• For the Fire-Roasted Tomato Sauce
• 1½ tsp / 7 ml (0.2 fl oz) olive oil
• ½ small onion, finely chopped (½ cup / 75g / 2.65 oz)
• 1 clove garlic, minced (1 tsp / 5g)
• ½ tsp / 2.5g rubbed sage
• ½ tsp / 2.5g (0.09 oz) dried oregano
• 1 14.5-oz / 411g (14.5 oz) can diced fire-roasted tomatoes
• 1 tsp / 5 ml balsamic vinegar
• Salt and freshly ground black pepper, to taste
• For the Veggie & Ricotta Cannelloni
• 1 Tbs / 15 ml (0.5 fl oz) olive oil
• 1 medium onion, chopped (1½ cups / 225g / 7.9 oz)
• 1 medium zucchini, finely diced (1½ cups / 225g / 7.9 oz)
• ½ cup / 75g (2.65 oz) fresh or frozen corn kernels
• 2 cloves garlic, minced (2 tsp / 10g)
• ½ tsp / 2.5g (0.09 oz) rubbed sage
• 1 cup / 250g (8.8 oz) low-fat ricotta cheese
• 4 Tbs / 30g (1.06 oz) Parmesan cheese, divided
• 1 large pinch ground nutmeg
• 16 no-cook lasagna noodles
• ½ cup / 55g (1.94 oz) low-fat shredded mozzarella cheese, optional
Instructions
1. Make the Sauce: In a saucepan over medium heat, warm 1½ tsp olive oil. Sauté the ½ cup finely chopped onion for 7 minutes until soft. Stir in the minced garlic, sage, and oregano and cook for 30 seconds until fragrant. Add the fire-roasted tomatoes and balsamic vinegar, season with salt and pepper, then cover and simmer on low for 10 minutes. For a smooth consistency, purée the sauce with an immersion blender.
2. Prepare the Filling: In a large skillet, heat 1 Tbs olive oil over medium heat. Sauté the 1½ cups chopped onion for 10 minutes. Add the diced zucchini and corn, increase heat to medium-high, and cook for 3-5 minutes until the veggies start to brown. Stir in the minced garlic and sage, then remove from heat. Mix in the ricotta, 2 Tbs Parmesan, and a pinch of nutmeg. Season to taste.
3. Cook the Noodles: Bring a large pot of salted water to a boil. Add the no-cook lasagna noodles and cook for just 3 minutes, until they are pliable but not fully cooked. Drain and immediately transfer to a bowl of cold water to stop the cooking process. Drain again, pat dry, and cut each noodle in half width-wise.
4. Assemble the Cannelloni: Preheat your oven to 350°F / 175°C. Spread ½ cup of the tomato sauce on the bottom of a 9-inch square baking dish. Spoon about 3 Tbs of the zucchini-ricotta mixture down the center of each halved noodle. Roll it up into a tube and place it seam-side down in the baking dish. Repeat with all noodles and filling.
5. Bake to Perfection: Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle with the remaining 2 Tbs Parmesan and the optional mozzarella cheese. Bake for 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 314
• Protein: 15 g
• Total Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 42 g
• Cholesterol: 24 mg
• Sodium: 536 mg
• Fiber: 4 g
• Sugar: 12 g
Pro Tips
• For a creamier filling, use whole-milk ricotta cheese. You can also add a handful of chopped spinach (squeezed dry) to the vegetable mixture for extra nutrients.
• Don’t overcook the lasagna noodles. They just need to be pliable enough to roll without breaking; they will finish cooking in the oven.
• If you don’t have an immersion blender, carefully transfer the hot sauce to a regular blender to purée it. Be sure to vent the lid to let steam escape.
• This dish is perfect for making ahead. Assemble the cannelloni completely, cover tightly, and refrigerate for up to 3 days or freeze for up to 1 month. Thaw before reheating, covered, in a 350°F / 175°C oven for 20-25 minutes.
FAQ
Q: Is this veggie cannelloni a good source of protein
A: Yes, this dish is a great source of vegetarian protein. Each serving contains 15 grams (0.53 oz / 15 g) of protein, primarily from the creamy ricotta and Parmesan cheese filling.
Q: Can I make this cannelloni recipe vegan
A: To adapt this recipe for a vegan diet, you would need to substitute the ricotta, Parmesan, and optional mozzarella with your favorite plant-based alternatives. High-quality vegan ricotta and shredded cheeses work well. The sauce and vegetable components are already vegan.
Q: Can I prepare this vegetarian cannelloni ahead of time
A: Absolutely! This recipe is perfect for meal prep. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 3 days or freeze it for up to 1 month. Thaw completely before baking as instructed.
Q: What other vegetables can I add to the cannelloni filling
A: The filling is very versatile. For extra nutrients, you can add a handful of chopped spinach (squeezed dry) as suggested in the pro tips. Finely diced mushrooms or bell peppers would also be delicious additions; simply sauté them with the onion and zucchini.
More Recipes You’ll Love
- Classic Vegetarian Béchamel Sauce
- Grilled Falafel Pita Pockets with Cucumber-Tahini Sauce
- Authentic Thai Peanut Sauce with Crispy Fried Tofu
Baked Veggie Cannelloni with Fire-Roasted Tomato Sauce
Ingredients
Method
- Make the Sauce: In a saucepan over medium heat, warm 1½ tsp olive oil.
- Sauté the ½ cup finely chopped onion for 7 minutes until soft.
- Stir in the minced garlic, sage, and oregano and cook for 30 seconds until fragrant.
- Add the fire-roasted tomatoes and balsamic vinegar, season with salt and pepper, then cover and simmer on low for 10 minutes. For a smooth consistency, purée the sauce with an immersion blender.
- Prepare the Filling: In a large skillet, heat 1 Tbs olive oil over medium heat.
- Sauté the 1½ cups chopped onion for 10 minutes.
- Add the diced zucchini and corn, increase heat to medium-high, and cook for 3-5 minutes until the veggies start to brown.
- Stir in the minced garlic and sage, then remove from heat.
- Mix in the ricotta, 2 Tbs Parmesan, and a pinch of nutmeg.
- Season to taste.
- Cook the Noodles: Bring a large pot of salted water to a boil.
- Add the no-cook lasagna noodles and cook for just 3 minutes, until they are pliable but not fully cooked.
- Drain and immediately transfer to a bowl of cold water to stop the cooking process.
- Drain again, pat dry, and cut each noodle in half width-wise.
- Assemble the Cannelloni: Preheat your oven to 350°F / 175°C.
- Spread ½ cup of the tomato sauce on the bottom of a 9-inch square baking dish. Spoon about 3 Tbs of the zucchini-ricotta mixture down the center of each halved noodle.
- Roll it up into a tube and place it seam-side down in the baking dish.
- Repeat with all noodles and filling.
- Bake to Perfection: Pour the remaining tomato sauce evenly over the cannelloni.
- Sprinkle with the remaining 2 Tbs Parmesan and the optional mozzarella cheese.
- Bake for 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Don't overcook the lasagna noodles. They just need to be pliable enough to roll without breaking; they will finish cooking in the oven.
