Really Easy Pumpkin and Ricotta Cannelloni Recipe | myfoodbook

Ingredients

• 350g fresh reduced fat Australian ricotta cheese
• 2 spring onions, chopped
• 1 1/4 cups grated pumpkin
• 1 small zucchini, grated
• 1/3 cup finely grated Australian 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 Australian mozzarella cheese
• Crisp green salad, for serving