- 350g butternut pumpkin, peeled, seeded, cut into 1cm pieces
- Olive oil spray
- 800g fresh ricotta
- 250g pkt frozen chopped spinach, thawed, excess liquid removed
- 45g (1/4 cup) pine nuts, toasted
- 2 tablespoons chopped fresh basil
- 1 teaspoon finely grated lemon rind
- 12 (about 400g) dried curly lasagne sheets (see note)
- 250ml (1 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) white wine
- 125ml (1/2 cup) Massel chicken style liquid stock
- 1 tablespoon shredded parmesan
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on tray. Spray with oil. Bake for 30 minutes or until tender.
- Step 2Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl.
- Step 3Bring a deep frying pan of water to boil. Cook 4 lasagne sheets for 5-8 minutes or until they start to soften. Spoon a little cooking water onto a baking tray. Use tongs to transfer lasagne sheets, 1 at a time, to the tray. (The water stops pasta sticking together.) Repeat, in 2 more batches, with remaining lasagne sheets. Cut each lasagne sheet in half crossways. Trim curly edge from one side of each lasagne sheet, about 1cm from edge.
- Step 4Stir the pumpkin into the ricotta mixture. Place 2 tablespoons of ricotta mixture in the centre of 1 lasagne sheet. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and lasagne sheets.
- Step 5Stand the cannelloni, curl-side up, in a deep 1.5L (6-cup) capacity ovenproof dish. Combine passata, wine and stock in a jug. Pour over cannelloni. Sprinkle with parmesan. Bake for 30 minutes or until golden.
- Lower gi
If curly sheets are unavailable, use regular dried lasagne sheets.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste