REALLY EASY PUMPKIN & RICOTTA CANNELLONI
SERVES 4. PREP 30 MINS. COOK 40 MINS
• 350g ricotta
• 2 spring onions chopped
• 1¼ cup pumpkin coarsely grated
• 1 zucchini coarsely grated
• ⅓ cup parmesan finely grated
• 1 egg lightly beaten
• 1½ tsp fresh thyme chopped
• 1 tsp lemon rind grated
• 3 fresh lasagne sheets
• 500ml passata
• 1 cup mozzarella
• Green salad, to serve
1 Combine ricotta, spring onions, pumpkin, zucchini, ¼ cup parmesan, egg, thyme, lemon and season to taste with salt and black pepper.
2 Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread ½ cup ricotta mixture along one edge of each square and roll to enclose. Repeat with remaining sheets and ricotta mixture.
3 Spread ¼ cup sauce over the base of a large baking dish and snugly fit in each of the cannelloni. Spread with remaining sauce.
4 Sprinkle mozzarella and remaining parmesan over the cannelloni and bake in oven at 180C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.