Pumpkin cannelloni | Women's Weekly Food

Pumpkin cannelloni | Women's Weekly Food

www.womensweeklyfood.com.au

Warm up with a comforting and flavoursome pumpkin cannelloni. A delicious vegetarian dish, topped with crispy, earthy sage leaves.

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Ingredients

  • 2.5kg butternut pumpkin, peeled, chopped coarsely
  • ½ cup (125ml) extra virgin olive oil
  • 2 medium leeks (700g), white part only, sliced thinly
  • 4 cloves garlic, sliced thinly
  • 2 tablespoons sage leaves, chopped finely
  • 300g firm ricotta
  • ½ cup (40g) finely grated parmesan, plus extra 2/3 cup (50g)
  • 1 teaspoon freshly grated nutmeg
  • 460g store bought fresh lasagne sheets
  • BECHAMEL SAUCE
  • 100g butter
  • 2/3 cup (100g) plain flour
  • 1 litre milk, warmed
  • ½ teaspoon freshly ground nutmeg
  • CRISP SAGE LEAVES
  • ⅓ cup (80ml) extra virgin olive oil
  • ⅓ cup firmly packed sage leaves

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