Method:
1 Grate the zucchini onto paper towel and squeeze out all the excess moisture.
2 Heat oil in a frying pan over medium heat, cook mushrooms and onion for 2-3 minutes or until tender, season with salt and pepper.
3 Process mushrooms, onion, beans and egg yolk in a food processor until smooth, stir in the zucchini, season to taste.
4 Bring a saucepan of salted water to the boil then reduce to a simmer, blanch the lasagne sheets for 1 minute, drain.
5 Lay 2 sheets of plastic wrap on a flat surface, place the lasagna sheets on top of each. Spoon on zucchini mixture, roll to enclose with plastic wrap on the outside, twist ends of plastic wrap to enclose cannelloni. Drop the cannelloni into simmering water for 2-3 minutes. Drain and remove plastic wrap.
6 Pour the passata into a frying pan and heat over medium heat until hot, season.
7 Spoon the passata over the base of a serving plate, top with the cannelloni’s sprinkle with flat leaf parsley to serve.