IngredientsOlive oil 750g pumpkin, peeled, cut into 2cm pieces 1 large red onion, halved, cut into thin wedges 2 tsp fresh thyme leaves 250g spinach, baby silver beet or nettle (I use a combination), lightly wilted 300g fresh low-fat ricotta Sprinkle of nutmeg 1 x 400ml tomato passata 1 tbs chopped fresh basil 2 garlic cloves, crushed 4 fresh lasagna sheets
Method 1. Preheat oven to 200°C. Lightly grease a shallow ovenproof baking dish. 2. Line a baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Sprinkle with thyme and season with pepper. Bake in oven for 40 minutes or until the pumpkin is golden and tender. Set aside to cool slightly. 3. Wilt your greens. Place over a strainer and squeeze out any extra water. 4. Place the pumpkin mixture in a bowl and use a fork to coarsely mash. Add the wilted green and 250g of ricotta. Season with nutmeg, pepper and salt. Mix until well combined. 5. Combine the tomato passata, basil and garlic in a medium bowl. 6. Cut each lasagna sheet in half. Spoon 1/3 cup of the pumpkin mixture along the centre of each sheet. Fold the sheet over to enclose filling. Spread 80ml (1/3 cup) of the tomato mixture over the base of the prepared dish. Place the cannelloni in a single layer in the dish. 7. Pour the remaining tomato mixture over the cannelloni. Season with pepper. Bake in oven for 30 minutes or until bubbling. Set aside for 5 minutes to stand.