Ingredients:
500 g butternut pumpkin, cooked and mashed.
1 pinch nutmeg
75 g pancetta, roughly chopped
500 g ground chicken
250 g frozen spinach, thawed and squeezed dry.
2 cloves garlic, crushed.
200 g ricotta cheese
375 g of fresh lasagna sheets
1/2 cup finely grated parmesan cheese
1/4 cup of grated cheddar cheese
1 tablespoon olive oil
2 cloves garlic, crushed
1 onions, finely chopped
680 g of tomato passata ( puree)
1/2 cup white wine ( not sweet)
3 tablespoons shredded basil leaves
sea salt
cracked black peppercorns
Directions:
Preheat oven to 200 C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
Cut the lasagna sheets into half.
Place 3 tablespoons of filling at one end of the lasagna square.
Roll up the lasagna square to enclose the filling.
In a heavy based frypan add olive oil.
Add garlic and onion and cook on medium heat until soft and golden.
Add tomato passata and white wine and bring to the boil.
Cook on high heat for 5 minutes or until sauce thickens.
Remove from heat and add basil and season to taste.
Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
Arrange the cannelloni tubes over the top of the sauce in a single layer.
Spoon the remaining sauce over the cannelloni.
Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.