Silverbeet and ricotta cannelloni

1.Preheat oven to 180°C/160°C fan-forced. Grease a 3-litre (12-cup) rectangular ovenproof dish. Process tomatoes until smooth. Add stock; process until combined. Spoon 1/4 cup tomato mixture into prepared dish.

2.In a large deep frying pan, heat oil over moderate heat. Add silverbeet; cook, covered, shaking pan occasionally, 3 minutes or until silverbeet wilts. Add onion and garlic; cook and stir 2 minutes or until soft. Add zucchini; cook and stir 1 minute more or until softened. Transfer to a colander. Drain; cool. Using hands, squeeze out excess liquid. Transfer to a chopping board; finely chop. Place in a large bowl. Add ricotta, egg and half the parmesan; stir to combine. Season.

3.Cut each lasagne sheet in half crosswise. Place 1 piece on a flat work surface. Spoon 2 heaped tablespoons of silverbeet mixture along one short edge. Roll up to enclose. Place, seam-side down, in prepared dish. Repeat to make 12 cannelloni. Pour remaining tomato mixture over cannelloni; sprinkle with remaining parmesan. Cover tightly with foil. Bake 30 minutes. Remove foil. Bake 15 minutes more or until golden and bubbling. Serve.