soya milk goats cheese and courgette cannelloni

Serves: 4

Ingredients:

• 350g goats cheese, rind removed and crumbled
• 400ml So Good Light Soya Milk
• ½ tsp paprika
• Small bunch basil, chopped
• 2 tbsp olive oil, plus extra for drizzling
• 1 red onion, sliced
• 2 cloves garlic, crushed
• 3 courgettes, thinly sliced
• 150g chestnut mushrooms, thinly sliced
• 250g cherry tomatoes, halved
• Salt and freshly ground black pepper
• 8 sheets fresh lasagne

Prep:

1. This is really simple. Place three quarters of the goats cheese in a saucepan with the So Good Light Soya Milk and gently heat until the cheese has pretty much melted. It may appear to have a grainy texture but don’t worry, it is just the cheese that doesn’t melt completely, and once baked with the cannelloni it will be fine. Stir in the paprika and basil then leave to one side while making the cannelloni filling.

2. Heat the olive oil in a large saucepan and gently sauté the red onion until it is starting to soften. Add the garlic, courgette and mushrooms and continue to sauté for about 8 minutes over a gentle heat until they are cooked through and becoming golden. Increase the heat, add the cherry tomatoes and stir around until they are starting to break down, season with salt and pepper then remove from the heat.

3. Rub the inside of a large shallow oven-proof dish with a little olive oil.

4. Divide the vegetable filling mixture between the lasagne sheets and then loosely roll each one into a tube before placing in the dish in a single layer. Pour over the goats cheese sauce, which will have thickened whilst cooling. Scatter over the reserved goats cheese, drizzle with olive oil and season the top with black pepper.

Place in the oven for 30 minutes until the top is golden and bubbling.

Serve straight away.