Pump­kin, spinach & ri­cotta can­nel­loni

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve Hands-on time 45 min Cook­ing time 25 min Suit­able to freeze

di­a­betes friendly veg­e­tar­ian

$3.50 600g but­ter­nut pump­kin,

peeled, diced into 2cm cubes Olive-oil spray 400g but­ton mush­rooms,

thinly sliced 3 gar­lic cloves, crushed 1 medium onion, chopped 1 x 400g can no-added-salt

tomato purée ¼ cup basil leaves, chopped,

plus ex­tra basil, to serve 200g frozen chopped spinach, thawed, squeezed of ex­cess wa­ter ¾ cup (185g) re­duced-fat

fresh ri­cotta Pinch of nut­meg 4 fresh lasagne sheets, cut in half 2 ta­ble­spoons

finely grated parme­san

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