Pumpkin & Ricotta Cannelloni

15 Ingredients

Number of servings

4 sheet fresh lasagne
2tablespoons plain flour
40grams butter
1 1/4 cup skim milk
2 leeks, white part only, thinly sliced
600grams pumpkin, deseeded, peeled, cut into 2cm cubes
5milliliter virgin olive oil spray
1/3 cup parmesan, finely grated
540grams tomato & basil pasta sauce
200grams fresh ricotta
1tablespoons olive oil
1 egg, whisked
1/4 cup sage leaves, finely chopped
4 cups green salad (to serve)
1/3 cup walnuts, roughly chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2 of 6

Spread pumpkin onto tray. Spray with oil and season with salt and pepper. Bake for 20-25 minutes or until pumpkin is tender. Cool.

Step 3 of 6

Heat butter in a saucepan over a medium heat until melted. Add flour and stir well to combine. Cook for 1 minute or until mixture is bubbly. Remove from heat and slowly add milk, stirring constantly. Return to heat and bring to the boil, stirring constantly. Reduce heat to low and simmer for 2 minutes. Set aside.

Step 4 of 6

Heat a frying pan over a medium heat. Add oil and leek. Cook for 5 minutes, stirring occasionally, until leek is tender. Transfer to a large bowl. Set aside to cool.

Step 5 of 6

Roughly mash pumpkin. Add to leek with ricotta, walnuts, sage and egg. Stir well to combine.

Step 6 of 6

Spread 1/3 of the pasta sauce over the base of a greased 8-cup capacity ovenproof dish. Cut each lasagne sheet into 3 even pieces. Lay pieces on a flat surface. Add 1/4 cup pumpkin mixture to long edge. Roll up, enclosing filling, and place on top of sauce. Repeat with remaining pieces and filling. Pour remaining pasta sauce over. Top with white sauce and parmesan. Bake for 40 minutes or until golden. Stand for 10 minutes. Serve with green salad.