CANNELLONI

TONIGHT'S DINNER

VEG CANNELLONI

serves 4

8 sheets of lasagna [make sure egg free a lot of lasagna sheets have egg ]

1 head of broccoli

1 tub of vegan cream cheese [ tofuti is the best ] plain or garlic

2 cans of chopped tomatoes

1 onion finely chopped

2 stalks of celery finely chopped

4/6 cloves of garlic

A good glug of rapeseed oil

tablespoon of mixed Mediterranean herbs

Cook lasagna sheets in pan of boiling water keep your eye on them they will stick together do 2 or 3 at a time put when softened put on one side to cool

Cook broccoli until tender chop up into small pieces and mix with cream cheese put at one side

Sweat off the onion and celery in the rapeseed oil add the garlic and herbs cook for a few more minutes

Add chopped tomatoes and cook for 15 to 20 minutes or until thickened

Add spoonfuls of broccoli mix into centre of each sheet of pasta and roll up, line up in an oven proof dish pour tomato sauce over and bake for  about 30 minutes you may need to cover half way through so pasta doesn't go hard

serve with with salad and french bread