Pumpkin Spinach and Ricotta Cannelloni

Ingredient

Serves 4

Cannelloni filling:
400g pumpkin, cooked and mashed
1 x 250g packet frozen spinach, thawed and drained well
100g reduced fat ricotta cheese
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh thyme
White sauce:
40 g (2 tablespoons) Flora pro-activ spread
2 tablespoons plain flour
11/2 cups (375mL) reduced fat milk
To assemble:
4 fresh lasagne sheets, cut in half
1/4 cup grated reduced fat cheese
1 tablespoon pine nuts
green salad and crusty bread for serving

Method

Preparation Time 15 minutes
Cooking Time 30 minutes

Cannelloni filling: Combine pumpkin, spinach, ricotta, Parmesan and thyme in a bowl and mix well.

White sauce: Melt Flora pro-activ in a saucepan, add flour and cook for 1 minute, stirring constantly. Gradually stir in the milk and heat until sauce thickens, stirring constantly.

To assemble: Divide filling between the lasagne sheets, roll up to form tubes and place into a lightly greased baking dish. Pour over the sauce, sprinkle with cheese and pine nuts and bake at 200°C for 25-30 minutes until golden brown. Serve with a green salad and crusty bread.

Hint: Microwave the pumpkin, drain well and mash until smooth.

This recipe is brought to you by Flora. If you are on a calorie or fat controlled diet, please check the nutritional value of each recipe in the recipe PDF.