Pumpkin and Ricotta Cannelloni - A Creamy, Comforting Family Favourite

Directions

1. Preheat oven to 180°C and line a baking tray with baking paper or a re-usable silicone baking mat

2. Chop your pumpkin into about 1-2cm thick slices removing the skins as well for this one. Since we will be blitzing it we don’t want the skin. Spray or coat in about 1 tsp of olive oil and ½ tsp of Onion Powder and Oregano and a good dash of salt

3. Peel your garlic and add into the middle of a piece of foil with about ¼ tsp of olive oil and wrap the foil up and around the garlic so it is in a little pouch covered. This is so it goes golden not brown

4. Pop both the Garlic and Pumpkin in the oven to bake for about 40 mins. We want these to lightly brown not burn & not too brown otherwise it won’t blitz as well, so keep an eye on them and you can take the garlic out earlier if needed

5. Once cooked take them out and blitz the pumpkin and garlic in a blender or with a stick blender until it is nice and smooth

6. Add the Ricotta and chopped sage into the pumpkin and mix really well to combine

7. Mix your passata, onion powder, garlic powder, chopped basil leaves, lemon and a good amount salt & a bit of pepper together. You can omit the lemon if you don't like it in your sauces but it enhances the flavours

8. Spread a thin layer of sauce on the bottom of your baking dish this stops it sticking to the bottom without adding any oils etc. (my baking dish is 24.3cm x 24.3cm x 5cm in size)

9. Cut your lasagna sheets in half down the middle vertically on the short edge

10. Pop about 2 good sized tbsp of mixture onto one short edge of the lasagna sheet. Don't worry about measuring 2 exact tablespoons it's just a guide you can use your big spoons not a measuring spoon

11. Roll from the side with the filling and roll up to to form a tube, roll it so it's nice and snug but don't squish to hard otherwise the lasagna sheet will break. Don't worry if you get any cracks the sauce will cover it

12. Place into the baking dish in the bottom corner right up against the edges of the side and bottom. Continue this step until all the mixture and lasagna sheets are used, place each tube next to each other you don't want gaps, let them be touching. At the top switch directions of the tubes to fit them in and if you have a small gap at the edge you can cut one tube in half and pop them in there so that it is all covered

13. Once full add your passata mixture all over the top and spread out so it's evenly distributed and is covering the lasagna sheets completely otherwise they will dry out

14. Cover in your favourite grated cheese, I use mozzarella because it melts well and tastes delicous. But honestly use whatever you have that you like, we just want nice melty delicious cheese on top so your fav melty cheese works a treat too

15. Cook for approx. 20-25 minutes or until cheese is melted and golden brown. Because we used fresh lasagna sheets they will be soft and cooked perfectly through

16. Serve right away and enjoy. You can serve it with a side salad