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Zucchini and Mushroom Cannelloni


This is a classic Italian dish. The nutmeg gives a gorgeous flavor.


  • 1 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 medium zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1/3 cup low protein cheese
  • 1 tsp freshly grated nutmeg
  • Salt and pepper
  • 6 Loprofin Lasagna sheets
  • 1 cup tomato sauce
  • Fresh basil leaves
  • 1 tbsp balsamic vinegar


  1. Preheat the oven to 350°F.
  2. In a large frying pan, fry the onion in the olive oil until softened.
  3. Add the zucchini and mushrooms and cook until soft.
  4. Mix in the low protein cheese and season the mix with grated nutmeg, salt and pepper.
  5. To prepare the Loprofin Lasagna sheets: In a pot of boiling water add the Loprofin Lasagna sheets and boil for 4 minutes until soft and easy to fold. Do this with two separate batches to prevent the lasagna sheets from sticking together.
  6. Divide the zucchini and mushroom filling between the 6 Loprofin Lasagna sheets and fold into 6 rolls.
  7. Place lasagna rolls in a small baking dish.
  8. Cover the rolls with your tomato sauce and drizzle with some extra virgin olive oil.
  9. Bake in the oven for 30 minutes. If the top starts to go brown you can cover the dish with tin foil.
  10. Serve with some fresh basil leaves and a drizzle of balsamic vinegar.

Makes 3 (2 rolls per serving) 

Nutritional Information Per RecipePer Serving
Calories 1222 407
Protein 13.5 g 4.5 g
Phenylalanine 463 mg 154 mg
Leucine 640 mg 213 mg
Tyrosine 296 mg 99 mg