Pumpkin & Spinach 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.
  • Serve with a side Garden Salad

Gluten Free Adaptable

* Latina do a Gluten Free version of these