Spinach Pumpkin & Cheese Cannelloni
Prep: 30 mins
Cook: 45 mins
8 serves Serves: 8
4
4
A fresh and colourful take on an Italian favourite.
4

Ingredients

  • 1 kg Japanese, Kent or butternut pumpkin, peeled and cut into 3cm chunks
  • 250 g frozen spinach, chopped
  • 500 g reduced-fat ricotta or low-fat cottage cheese
  • 2 cloves garlic, crushed
  • 400 g can no-added-salt diced tomatoes
  • 375 g fresh lasagne sheets (10 x 16cm)
  • 1/2 cup basil leaves, chopped
  • 1 cup reduced-fat mozzarella or cheddar cheese, grated

Method

  1. Preheat oven to 180°C (160°C fan forced).
  2. Place frozen spinach into a microwave safe bowl and cook on HIGH (100%) for 3 minutes before setting aside.
  3. Steam or microwave pumpkin with a bit of water for 10-15 minutes until tender.
  4. Squeeze handfuls of cooked spinach to remove excess liquid and add to a large bowl with garlic and ricotta or cottage cheese.
  5. Drain and mash cooked pumpkin. Add pumpkin to cheese spinach mixture and stir to combine.
  6. Spread 1/3 cup of tinned tomatoes over the base of a large 3cm deep rectangular 20x30cm ovenproof dish.
  7. Spoon 1/3 cup of pumpkin mixture lengthways into the middle of each lasagne sheet and roll up to enclose.
  8. Arrange cannelloni in a single layer close together seam side down in the dish. Sprinkle with basil, spread over remaining tomatoes and top with cheese.
  9. Bake for 15 minutes, cover with foil to prevent burning and cook for a further 15 minutes or until tender.
  10. Serve with a green salad.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

More tips

Nutrition Information

per serving per 100g
Energy 1253 kJ 369 kJ
Protein 21.6 g 6.4 g
Fat, total 10.3 g 3 g
— saturated 6.1 g 1.8 g
Carbohydrate 26.7 g 7.8 g
— sugars 9 g 2.6 g
Sodium 364.3 mg 107.2 mg
Fibre 6.5 g 1.9 g

Member comments & rating

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Comments (4)

  • Avatar

    Delicious recipe. My family loved it and it was hearty with heaps left over. Felt good that it was healthy too.
    Catherine Munster
    Posted on: 26 Aug 19

  • Avatar

    Tasted great! I used gluten free pasta and garlic infused olive oil for a low Fructan version. Yum!
    Belinda Jones
    Posted on: 16 Feb 17

  • Avatar

    The whole family loved it. Definately a favourite. :)
    Lyndall Lord
    Posted on: 30 Aug 14

  • Avatar

    Very yummy. Easy to make.
    Marni Cousins
    Posted on: 15 Jul 14

Rating (4 ratings)

4




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