Pumpkin, spinach and ricotta cannelloni

Instructions

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1 Heat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin on tray, spray with olive oil, roast for 25-30 minutes or until golden and leave to cool slightly. Put pumpkin in a large bowl and mash roughly with a fork, leaving some texture.

2 Meanwhile, spray a large non-stick frying pan with olive oil and set over a medium-high heat. Gently cook mushrooms for 4-5 minutes, or until golden. Add half the garlic and stir for 1 minute, then leave mushroom mixture to cool.

3 Set a large non-stick saucepan over medium heat and spray with olive oil. Add onion and gently cook for 5 minutes, or until soft. Add remaining garlic and cook, stirring, for 30 seconds, or until fragrant. Add tomato purée, reduce heat and simmer for 5 minutes. Season tomato sauce with pepper and set aside.

4 Add cool mushrooms to mashed pumpkin with basil, spinach and 1/2 cup of the ricotta. Stir and season with nutmeg and pepper. Spread 1/4 cup of the tomato sauce across base of a 1.5-litre (6-cup capacity) baking dish.

5 Lay lasagne sheets on a work surface. Spoon 1/3 cup of the pumpkin filling along centre of each sheet, roll to enclose filling and put cannelloni in dish. Repeat with remaining lasagne sheets and filling.

6 Spoon remaining tomato sauce over cannelloni to cover, dot with remaining ricotta and scatter with parmesan. Cover dish with foil. Bake for 10 minutes. Remove foil and bake for another 10-15 minutes, or until golden and bubbling. Garnish with remaining basil.