Pumpkin and ricotta cannelloni - AustralianFarmers

Ingredients

• 350g fresh reduced fat ricotta cheese
• 2 spring onions, chopped
• 1 1/4 cups grated pumpkin
• 1 small zucchini, grated
• 1/3 cup finely grated parmesan cheese
• 1 egg, lightly beaten
• 1 1/2 teaspoons fresh thyme leaves, chopped
• 1 teaspoon grated lemon rind
• freshly ground black pepper, to taste
• 3 fresh lasagne sheets
• 500ml tomato passata (Italian tomato cooking sauce)
• 1 cup reduced fat mozzarella cheese