June 07, 2018
Comfort Food, Lunch, Main Dish,
Pasta, Lasagna, Vegetables, Onions, Pumpkin , Budget-Friendly, Pantry/Shelf, Entertaining, Potluck, Sunday Dinner, Weeknight Meals, Oven Bake, No Eggs, Vegetarian more
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"From our weekday newspaper The West Australian. Times are estimated."
Toss pumpkin and onions with garlic, sage and oil in a large roasting pan and season and then cook in a moderate oven (180C) for about 30 minutes, or until pumpkin is tender and then transfer to a large bowl and roughly mash, cool and then stir ricotta.
Whisk tomatoes and sour cream in a jug and season and then spread 1/2 cup f the tomato mixture over base of a 19cm x 28 cm rectangular overnproof dish (10 cup capacity).
Place pumpkin mixture (about 1 cup) lenfthways along one long side of each lasagne sheets and then rollup from long side and arrange ccannelloni in a single layer over tomato mixture and pour over remaining tomato mixture to cover cannelloni, sprinkle with parmesan, cover with oiled foil and cook in a moderate oven (180C) for 30 minutes and then remove foil and cook for a further 20 to 25 minutes, or until cannelloni is tender and top is golden brown.
Serve and enjoy.
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