Pumpkin spinach cannelloni
This recipe for pumpkin spinach cannelloni was based one I found in “Economy Gastronomy“. I particularly like the method for the cheese sauce which was really easy to make. This made enough for 4 people but you can easily split the quantities if there are fewer people.
1kg pumpkin, peeled and cut into thin wedges
4 cloves garlic, crushed
200g cottage cheese
300g fresh spinach, washed
300g button mushrooms, sliced
12 sheets lasagne
100g cheese, grated
40g butter, melted
1 teaspoon Dijon mustard
salt and pepper
If using pre-cooked lasagne, soak the sheets of lasagne in hot water for 15-20 minutes and then lay out on tea towel.
Heat the oven to 200ºC. Heat some oil in a frying pan and fry the pumpkin wedges on both sides until caramelised and brown. Put into the oven and roast until tender (about 30 minutes). Leave the pumpkin to cool.
Pour some oil into a large frying pan and gently fry the garlic before adding the mushrooms. Season with salt and pepper. Fry until soft and then add the spinach, seasoning again as necessary. Turn the heat right down and wilt the spinach. Drain into a colander to get rid of any excess liquid.
Mix the flour and butter together and heat the milk. Whisk in the flour/butter mixture into milk and season with salt and pepper. Add the cheese and mustard.
Mix the pumpkin and cottage cheese in a bowl and season well with salt and pepper. Put a couple of teaspoonfuls of the mixture on each sheet and roll up.
Layer the spinach and mushroom mixture on the bottom of the roasting tin. Put a row of cannelloni down the middle of the roasting tin on top of the spinach and pour over the cheese sauce.
Cook in the oven at 180ºC for 20-30 minutes until hot and golden on top. Finish off under the grill if necessary.