You will not be disappointed by this flavoursome vegetarian dish!
Prep Time 30mins Cook Time 30mins Difficulty Moderate Serves Makes 8-10 cannelloni.
750g pumpkin, peeled, cut in small cubes
1 large bunch spinach, trimmed
1 medium zucchini, grated
6 shallots (the long thin ones), thinly sliced
250g cottage or ricotta cheese
1 x tsp nutmeg
¼ cup roasted pine nuts (Optional)
⅓ cup chopped mixed herbs (e.g. sage & basil)
4 fresh lasagne sheets, halved (½ x 375g packet) *
1 x 400ml canned tomatoes OR pasta sauce
½ cup grated cheddar cheese
Salt and pepper to taste
Garden Salad to serve
Preheat oven to 180°C. Lightly grease a medium-large ovenproof baking dish.
Cook the pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly then set aside to cool slightly.
Blanch the spinach in boiling water for around 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then slice roughly.
Place pumpkin, spring onions, spinach, zucchini, cottage cheese, herbs, nuts and nutmeg in a large bowl. Season with pepper. Mix together.
Spoon 3-4 tablespoons (1/3 cup) filling in the middle of each lasagne sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling. Fill more cannelloni sheets if you have any leftover filling.
Pour remaining tomato sauce over cannelloni, season well with pepper and sprinkle with cheese. Bake for 30 minutes, or until cheese has melted and is bubbling.