Ricotta Sage Cannelloni

Directions

1. Preheat the oven to 350°F (175°C).
2. Grate the zucchini and squeeze out any excess moisture. Toss grated zucchini with half of the salt and spread on a parchment-lined baking sheet and bake for 15 minutes. Set aside.
3. Filling: In a medium bowl, combine all the filling ingredients and the roasted zucchini and stir until well incorporated. Set aside.
4. Sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic, and
   sauté until translucent. Sprinkle flour into the saucepan, stir, and cook for 2 minutes.
5. Reduce the heat to low and slowly whisk in milk. Once the milk is fully incorporated, increase the heat to medium.
6. Stir the sauce often until it thickens. Add 1/3 cup (30 g) of parmesan cheese and continue to cook, stirring often, for 5 minutes or until the sauce coats the back of a spoon, remove from heat and set aside.
7. Assembly: Using a piping bag (cut, without a tip), fill the cannelloni shells with the
   prepared filling. Pour half of the prepared sauce into a 9×13-inch baking pan. Arrange the filled cannelloni in the baking pan without stacking them. Pour the remaining sauce over the pasta. Bake covered for 20 minutes.
8. Remove the cover, sprinkle with the remaining parmesan cheese, and bake for an additional 25-30 minutes, or until the pasta is cooked and the cheese is golden brown. Top with crispy sage, and garnish with a squeeze of lemon.