290 g (9½ oz) jar wild mushroom antipasto, drained
½ teaspoon grated lemon rind
250 g (8 oz) fresh lasagne sheets, halved widthways
125 g (4 oz) grated Cheddar cheese
salt and pepper
Heat the oil in a large frying pan and cook the garlic over a medium heat for 1 minute, to soften. Add the tomatoes, tomato purée, sugar, basil and a generous pinch of salt and pepper and simmer for 5–7 minutes, to thicken slightly.
Meanwhile, place the ricotta in a pan with the ham, mushrooms and lemon rind and heat gently until warm but not hot. Divide the mixture between the halved lasagne sheets and roll up to form filled tubes.
Pour half the tomato sauce into an ovenproof dish, arrange the cannelloni in it, then cover with the remaining sauce. Sprinkle with the grated cheese and bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 20 minutes, until the top is bubbling and golden and the lasagne tender.