Roasted pumpkin, leek and mushroom cannelloni

1 Preheat oven to 160°C. Spray a medium-sized, non-stick frying pan with oil and set over a high heat. Add leek and cook, stirring occasionally, for 3-4 minutes or until soft. Add mushrooms to pan and cook, stirring occasionally, for 5 minutes or until golden. Add garlic and spinach to pan. Cook, stirring, for 1 more minute. Remove frying pan from heat and set aside to cool.

2 Roughly mash pumpkin. Place cool mushroom mixture in a medium-sized bowl with pumpkin and ricotta. Stir to combine filling. Spoon 2/3 cup of the pasta sauce into a 2-litre-capacity baking dish.

3 Cut each lasagne sheet in half crossways. Spoon some of the filling along centre of each half sheet and roll to enclose filling to make 8 cannelloni.

4 Place cannelloni, seam-side down, in prepared baking dish. Cover with remaining pasta sauce and sprinkle with parmesan (if using). Bake for 25 minutes or until cannelloni are cooked.

5 Place 2 cannelloni on each serving plate and serve with extra spinach.