Pumpkin and spinach cannelloni

This vegetarian cannelloni is high in fibre and calcium and ridiculously easy to make. Serve it with a green salad for a satisfying low-calorie meal.

Serves: 4

Time to make: 45 mins

Ingredients

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750g pumpkin, peeled, cut in chunks

1 large bunch spinach, trimmed

6 spring onions, trimmed, white part only, thinly sliced

250g low-fat cottage cheese

pinch nutmeg

black pepper, to season

4 fresh lasagne sheets, cut in half

400ml can tomato and basil pasta sauce

½ cup grated reduced-fat cheddar cheese

Instructions

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1 Preheat oven to 180°C. Lightly grease a 1 1/2-litre (6 cup-capacity) ovenproof baking dish.

2 Cook pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly with a fork then set aside to cool slightly. Blanch spinach in boiling water for 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then chop roughly.

3 Place pumpkin, spring onions, spinach, cottage cheese and nutmeg in a large bowl. Season with pepper. Mix together.

4 Spoon 4 tablespoons (1/3 cup) filling in the middle of each lasagne sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling.

5 Pour remaining tomato sauce over cannelloni, season well with pepper and sprinkle with cheese. Bake for 30 minutes, or until cheese has melted and is bubbling.

Serving suggestion

Serve with a green salad.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Protein 26 g

Total fat 7 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 19 g

Dietary fibre 9 g

Sodium 880 mg

Calcium 320 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.