Sauce
1 1/2 kg of ripe, sanitized tomatoes
1 cup of water
1 large onion, chopped
4 cloves of garlic, chopped
2 bay leaves
5 tablespoons of Soya Canola Oil
2 teaspoons of salt
1 tablespoon of sugar
King pepper and fresh oregano leaves to taste
Pasta and filling
500 g fresh lasagna noodles
250 g (10 slices) turkey breast
250 g (15 slices) mozzarella
2 medium zucchini, cleaned
2 medium carrots, peeled and trimmed
1 cup grated parmesan cheese
Fresh or dried oregano to taste
Sauce: cut the tomatoes in half. Put the water, tomatoes, onions, garlic and bay leaves in a saucepan and cook over a medium heat with the pan half-covered until the tomatoes have softened. Turn off the heat, remove the bay leaves from the pan and blend the tomato sauce in a blender, then strain through a sieve. Return the sauce to the pan, add the Soya Canola Oil, salt, sugar, black pepper and fresh oregano leaves and cook over a low heat for about 20 minutes or until it thickens.
Mass: remove the ends and cores from the zucchinis, cut them into thin strips and set aside. Grate the carrots on a coarse grater and set aside.
Assembly: place a slice of turkey breast, a slice of mozzarella, strips of zucchini, grated carrot and oregano leaves on each slice of dough, leaving the final quarter of the dough without filling. Roll up the dough like a roulade, tightly, and repeat until all the ingredients are used up. Place half of the sauce in a baking dish, spreading it out well. Place the cannelloni side by side, put half a slice of mozzarella on top and then the remaining sauce. Cover with grated Parmesan cheese and bake in a low, preheated oven for 30 minutes.
