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Pumpkin, spinach and ricotta cannelloni

Pumpkin, spinach and ricotta cannelloni

A delicious vegetarian and diabetes friendly pumpkin, spinach and ricotta cannelloni recipe, is high in fibre, calcium and is packed full of vegetables. A healthy, warming lunch or dinner which has an easy gluten free option and freezes well.
Serves: 4
Time to make: 1 hr

Total cost: $ 16.00 / $ 4.00 per serve

(at time of publication)


Make it gluten free: Use gluten-free lasagne sheets and check nutmeg and tomato purée are gluten free.

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Photographer: Devin Hart

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