Roasted Pumpkin , Chicken and Ricotta Cannelloni

This recipe is from the New Zealand Healthy Food Guide.  I used ground beef instead of the chicken.  I also used real cannelloni tubes instead of fluffing about with the lasagne.  It is an awesome recipe.  Makes 4 big serves, even for greedy people like me.

Low Carb Lasagne

I love this recipe.  I originally got it off a fitness forum a couple of years ago and when I used to contest prep  for bodybuilding I must have eaten this at least once if not twice a week.  I like it best with zucchini but you can also make it with eggplant.  The method is the same for either vegetable.

Take 2-3 large zucchini and slice them lengthwise. Place on an oven tray. Grill zucchini in batches and set aside.

Chop up one small onion and in a non-stick skillet, cook in a little olive oil for 1-2 minutes. Add 400-500g of lean ground beef and cook until browned. Add 1 can of chopped tomatoes.  You can also use pasta sauce if you wish; I used "Italian Tomatoes" which is just canned chopped tomatoes with italian herbs (basil, oregano etc.)  Cook beef/tomato mixture until sauce is thick and bubbling.

Take 250g of low fat cottage cheese or ricotta cheese and blend until smooth.  You can also make a batch of Bechamel sauce if you wish instead.

In a greased pan layer zucchini, beef then cottage cheese.

Finish with a layer of zucchini and then add 100g of a mix of low fat cheese and parmesan.

Place in an oven at 350 degrees F for about 10 minutes or until cheese has browned.

Voila!