Looking for a healthy twist on classic Italian comfort food? This low carb silverbeet and ricotta cannelloni by @snippetsofmona is creamy, cheesy, and packed with flavour—without the carb overload.
Using Qetoe’s low carb lasagna sheets, this recipe transforms traditional pasta into a lighter, gluten-free option that still tastes just like the real thing.
Filled with sautéed silverbeet, smooth ricotta, and topped with your favourite pasta sauce and melty cheese, this dish is perfect for family dinners, meal prep, or an indulgent weekend bake that fits your low-carb lifestyle.
Bonus? It’s vegetarian, easy to make, and absolutely satisfying.
Ingredients:
Large bunch of silverbeet
1 onion finely diced
Small tub (375g) of ricotta cheese
One pack @qetoe_foods lasagna sheets
1 jar of your favourite pasta sauce
Approx 1 cup shredded cheese
Drizzle olive oil
Method:
1. Preheat oven 180°. Seperate the spine of the silverbeet from the leaf. Finely dice the spine & add with onion to a frying pan with the olive oil. Fry until soft & translucent.
2. Roughly chop the leafy silverbeet & add to the onion mixture. Cook until silverbeet has wilted. Drain out the liquid from the silverbeet using a sieve & set aside to cool.
3. Boil water in a large frying pan. Add lasagne sheets for approx 30 secs or until it becomes pliable. Remove from water & drain on a paper towel. You don’t want to cook the lasagne sheets, you just want them soft enough to roll without breaking.
4. To the silverbeet, add half the ricotta & mix, gradually add more ricotta until you get the consistency you are happy with.
5. Grab a lasagne sheet, add a heaped tbs of mixture to the edge & roll into a cylinder. Continue this with the rest of the sheets.
6. In a baking dish spread a light layer of sauce on the bottom.
7. Start laying your cannelloni. Top with rest of the sauce - make sure you cover the cannelloni well.
8. Top with grated cheese. Cover with foil & bake for approx 30 mins. Remove foil & bake further 20 mins until nice & golden
Buon Appetito!! 🤤
