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Roast squash, leek & mushroom cannelloni

Serves 4

Prep Time 15 min

Cooking Time 40 min + cooling

Ingredients

  • Cooking oil spray
  • 1 leek, white part only, thinly sliced
  • 300g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 150g baby spinach
  • Leftover roast squash (or see cook’s tip)
  • 125g ricotta
  • 500g jar low-fat tomato pasta sauce
  • 4 fresh lasagne sheets
  • 2tbsp finely grated parmesan

Method

  1. Heat the oven to 190°C/fan 170°C/gas 5. Spray a medium non-stick frying pan with oil and set over a high heat. Add the leek and cook, stirring occasionally, for 3–4 min until soft. Add the mushrooms and cook, stirring now and then, for 5 min or until soft. Add the garlic and two-thirds of the spinach and cook, stirring, for a further 2 min. Leave to cool.
  2. Put the cooled mixture in a medium bowl with the roasted squash and the ricotta and stir to combine.
  3. If the pasta sauce has lumps in it, whiz with a stick blender until smooth. Spoon half over the base of a 2 litre baking dish.
  4. Cut the lasagne sheets in half widthways. Spoon an eighth of the filling along the centre of each and roll to enclose the filling. Put the 8 cannelloni, seam-side down, in the baking dish. Cover with the remaining pasta sauce and sprinkle with the parmesan, then bake for 25 min or until cooked.
  5. Serve 2 cannelloni per person, with some sauce and the remaining spinach on the side.

COOK’s TIP Peel and deseed 600g squash, then put the flesh into a roasting tin lined with baking paper. Spray with oil and roast at 220°C/fan 200°C/gas 7 for 30 min or until tender.

Nutrition per serving

Read more on how we calculate nutrition.
233 12.1g 6.3g 3g 7.9g 12.2g 1.4g 247mg 31.5g 4.5mg

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