Ingredients
- 1 butternut (1 kilogram) whole pumpkin (peeled and cut into 3cm pieces)
- 2 yellow onions (coarsely chopped)
- 3 cloves garlic, minced
- 1 teaspoon ground sage leaves
- 2 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 250 grams ricotta cheese
- 1 can (400 grams) chopped tomatoes (with basil and garlic)
- 1 tub (250 gram) sour cream
- 4 fresh (190 grams) lasagna sheets
- 1/4 cup grated parmesan cheese
How to Make
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Step 1: 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.
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Step 2: 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).
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Step 3: 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.
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Step 4: Serve and enjoy.
We hope you enjoy this recipe!
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