1. Preheat oven to 200°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish.
  2. In a bowl, combine banana, sultanas and ricotta. Mix in orange zest and cinnamon.
  3. Cut lasagna sheets in half. Place 4 tbsp of mixture along the "long" edge of the halved lasagna sheet. Roll lasagna sheet to form a tube. Repeat with remaining halved lasagna sheets and filling.
  4. Mix a small amount of orange juice with arrowroot in a saucepan until smooth paste forms. Add remaining juice and bring to the boil to thicken.
  5. Pour juice over cannelloni and bake for 30 minutes. Serve with fresh sliced banana and orange if desired.

Product Options

Find similar recipes in