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Pumpkin, spinach & ricotta cannelloni
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Year-round vegetarian baked cannelloni, hearty and nutritious, ideal for families.
Ingredients:
  • 1kg Jarrahdale pumpkin, deseeded, peeled
  • 1 onion, chopped
  • 800g diced tomatoes
  • 1 tsp dried oregano
  • Pinch of sugar
  • 250g frozen chopped leaf spinach, thawed
  • 350g fresh ricotta
  • Pinch ground nutmeg
  • 4 fresh lasagna sheets, halved crossways
  • 35g parmesan
Instructions:
  • Cut the pumpkin into 3cm chunks, then steam or microwave until tender. Drain excess liquid and mash until smooth.
  • Heat oil in a saucepan over medium heat. Sauté onion and garlic until soft, about 4-5 minutes. Stir in tomatoes, oregano, and sugar. Season with salt and pepper, then bring to a boil. Reduce heat to medium and simmer for 10 minutes.
  • Squeeze spinach over a bowl to remove excess liquid. Combine pumpkin, spinach, ricotta, and nutmeg. Season with salt and pepper. Divide mixture into 8 portions.
  • Preheat your oven to 180°C. Spread 1 cup (250ml) of tomato sauce on the bottom of a 2 litre rectangular ovenproof dish. Fill each lasagna piece with a portion of the mixture, roll them up, and place them seam side down in the dish. Pour the remaining tomato sauce over them and sprinkle with Parmesan. Bake for 25-30 minutes until tender.

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