PUMPKIN AND RICOTTA CANNELLONI

1 pumpkin (about a kilo with skin and seeds)peeled and chopped into cubes.
200g Ricotta
1 egg
fresh lasagne
italian herbs
salt and pepper
1 cup grated cheese
1 large bottle passata
i tin italian tomatoes

note to self : dont use passata and tin tomatoes, just cook your own tomato saucey stuff- tin tomato, tomato paste, onion and garlic. The passata is miles too strong.

Roast pumpkin for 20 mins.

Mash until almost smooth.

Mix in ricotta,egg, italian herbs and salt and pepper.

Pour half of the passata into a lasagne dish.

Cut lasagne sheets in half and put 2 tablespoons pumpkin mixture on each sheet and roll up.

Place in lasagne dish, cover with rest of passata and tinned tomatoes.

Sprinkle grated cheese on top and bake at 180 for 1/2 hour until cheese is golden and passata is bubbling!

Serve and enjoy!!

Thanks Bec :)