Ricotta and silverbeet cannelloni recipe

Step 1

Cook the pumpkin in a large saucepan of boiling water for 5 mins or until just tender. Drain well.

Step 2

Meanwhile, place the silverbeet in a large saucepan over high heat. Cook, covered, turning occasionally, for 5 mins or until just wilted. Remove from heat. Set aside to cool slightly.

Step 3

Use your hands to squeeze as much liquid from the silverbeet as possible. Coarsely shred silverbeet and place in a large bowl. Add the pumpkin, ricotta, parmesan, pine nuts and sage and stir until combined.

Step 4

Heat oil in a large deep ovenproof frying pan or flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Stir in the diced tomato, sugo or passata and cream. Bring to a simmer and cook for 5 mins or until the sauce thickens slightly. Season. Remove from heat.

Step 5

Place 1 lasagne sheet on a clean work surface. Arrange one-sixth of the zucchini ribbons in a single layer over lasagne. Cut in half crossways. Spoon some of the ricotta mixture along 1 short side and roll up to enclose filling. Use a small serrated knife to cut into thirds crossways. Arrange rolls, cut-side up, over tomato mixture in the pan or dish. Continue with remaining lasagne sheets, zucchini and ricotta mixture, arranging rolls side-by-side in tomato mixture.

Step 6

Preheat oven to 200°C. Cover the pan or dish with foil. Bake for 20 mins or until heated through. Remove foil. Sprinkle with breadcrumbs and cheddar. Bake, uncovered, for 10-15 mins or until golden brown.