1 Place chopped tomatoes and garlic in a pan and cook over medium heat for 10 minutes until reduced and slightly thickened. Stir in sugar and basil. Pour half the tomato mixture over base of a large ovenproof dish. Reserve remaining tomato mixture.

2 Combine ricotta, parmesan, oregano and salt and pepper in a bowl. Place 1/4 cup of the mixture along one short end of a lasagne sheet. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne. Place pasta rolls side-by-side over tomato mixture in dish. Spoon remaining tomato mixture on top.

3 Cook, covered, in a moderate oven (180C) for about 30 minutes.

4 Serve cannelloni with salad.