This low fat cannelloni recipe stuffs oven ready lasagna sheets with a ground beef and ricotta mixture before baking everything in a dish of marinara, alfredo sauce, and parmesan cheese.
Before you do any other prep, fill a 13x9 baking dish with water and submerge the lasagne sheets in the water to soften.*
Preheat oven to 350F.
Heat a large skillet over medium-high heat with nonstick cooking spray. Add the onion, garlic, beef, salt, and pepper. Cook until no pink remains and the beef is cooked through.
Remove from the heat to briefly cool before stirring in the ricotta and parsley.
Once the lasagne sheets have softened (about 15-20 minutes in the water), transfer them to a flat surface and cut them in half.**
Drain the water from the baking dish and place about half the marinara in the bottom of the dish.
Fill each half of the lasagne sheet with the beef mixture and tightly roll. Place them, sealed-side-down in the dish on top of the marinara. Repeat until you have 24.
Add the remaining marinara around the edges and in the center gaps. Followed by the alfredo sauce and parmesan cheese on top. Bake for 25-35 minutes. (If the cheese browns too quickly, cover with foil until the pasta is tender.)
*You can also boil the sheets for a few minutes or place in a large bowl of water and microwave for 5-6 minutes to soften.
**You can leave the lasagne sheets whole, but I like cutting them for several reasons. They are easier to roll and serve, and the sauce bakes in between the two halves when cut.