

Roasted pumpkin, leek and mushroom cannelloni
Ingredients
- spray oil
- 1 leek, white part only, thinly sliced
- 300g button mushrooms, wiped clean, sliced
- 2 cloves garlic, minced
- 100g baby spinach, plus 50g extra, to serve
- 275g (reserved) roasted pumpkin (from Day 3 recipe, see tips) or 600g pumpkin, roasted (makes 275g roasted pumpkin)
- ½ cup (120g) reduced-fat ricotta cheese
- 500ml passata or salt-reduced tomato pasta sauce
- 4 fresh lasagne sheets
- 2 tablespoons finely grated fresh parmesan cheese (optional)
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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.
Variations
Make it gluten free: Use gluten-free pasta.
HFG tip
This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.
Day 1: Chicken, lentil and kumara curry
Day 2: Meatballs in tomato and eggplant sauce with couscous
Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts
Day 4: Fish stir-fry with broccoli and ginger
Day 5: Roasted pumpkin, leek and mushroom cannelloni (above)
Day 6: Chicken, eggplant and capsicum bake with cauliflower mash
Day 7: Spiced pilaf with meatballs, currants and baby spinach
Nutrition Info (per serve)
-
Calories 290cal
-
Kilojoules 1210kJ
-
Protein 14g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 35g
-
–Sugars 14g
-
Dietary fibre 10g
-
Sodium 560mg
-
Calcium 200mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE