REALLY EASY PUMPKIN & RICOTTA CANNELLONI

SERVES 4. PREP 30 MINS. COOK 40 MINS

INGREDIENTS

• 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

METHOD

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.