Step 1

Preheat oven to 180C. heat oil in a saucepan over medium heat. Stir the onion for 5 minutes or until soft, Stir in garlic for 1 minute. Stir in tomatoes, Cook for 10 minutes or until thick. Stir in basil.

Step 2

Meanwhile, steam the broccoli over a saucepan of simmering water for 3-5 minutes until tender crisp. Refresh under cold water. Drain.

Step 3

Process broccoli in a food processor until coarsely chopped. Transfer to a bowl. Stir in parmesan, chives, lemon rind, pine nuts, chilli flakes and 365g (1 1/2 cups) ricotta. Season with pepper.

Step 4

Spoon 1/4 cup of filling along centre of each lasagne sheet. Roll to enclose. Spread 160ml (2/3 cup) sauce in a greased 1.5L (6-cup) baking dish. Add cannelloni. Top with remaining sauce. Season with pepper. Top with remaining ricotta. bake for 25 minutes or until tender.