Pumpkin, spinach & ricotta cannelloni

unmodified for any time of year, this vegetarian baked cannelloni recipe is filling and nutritious. Plus, its healthy and kid-friendly!

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To get started considering this recipe, we have to prepare a few components. You can have Pumpkin, spinach & ricotta cannelloni using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin, spinach & ricotta cannelloni:

1. 1kg Jarrahdale pumpkin, deseeded, peeled
2. 1 tbsp olive oil
3. 1 onion, chopped
4. 2 garlic cloves, crushed
5. 800g Val Verde diced tomatoes
6. 1 tsp dried oregano
7. Pinch of sugar
8. Salt & freshly sports auditorium showground pepper
9. 250g frozen chopped leaf spinach, thawed
10. 350g swift ricotta
11. Pinch sports ground nutmeg
12. 4 San Remo lively lasagna sheets, halved crossways
13. 1/3 cup (35g) finely grated parmesan

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Instructions to make Pumpkin, spinach & ricotta cannelloni:

1. Cut the pumpkin into 3cm chunks, after that steam or microwave. Drain and mash.
2. Meanwhile, heat the oil in a saucepan more than a medium heat. add the onion and garlic, and cook for 4-5 minutes until soft. be credited with the tomatoes, oregano and sugar. Season subsequently salt and pepper. Bring to the boil. condense reduce cut to a medium heat and simmer for 10 minutes.
3. Squeeze handfuls of the spinach higher than a bowl to cut off surgically remove the excess liquid. put in the pumpkin, spinach, ricotta and nutmeg. Season bearing in mind salt and pepper. Divide the partner happening into 8 portions.
4. Preheat oven to 180C. develop 1 cup (250ml) of the tomato sauce beyond the base of a 2 litre rectangular ovenproof dish. Place a share share of the fusion in the middle of each lasagna piece. Roll taking place in the works to enclose. Place seam side beside in the dish. Pour in relation to summit zenith of higher than long-lasting tomato sauce. Sprinkle later the parmesan. Bake for 25-30 minutes or until tender.

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