Pumpkin, spinach, ricotta and pine nut rotolo

Total Time
The classic spinach and feta combo in this dish paired with sweet butternut pumpkin and passata will make it a crowd pleaser.
  • oil spray
    1 x 3 second spray(s)
  • brown onion
    1 medium, finely chopped
  • garlic
    2 clove(s), crushed
  • pumpkin, butternut, raw
    800 g, coarsely grated
  • English spinach
    2 bunch(es), shredded
  • reduced-fat ricotta cheese
    200 g
  • fresh lasagne sheets
    6 individual, (300g)
  • tomato passata
    1 ½ cup(s), (375ml)
  • reduced-fat 15% cheddar cheese
    ¼ cup(s), grated, (30g) 50% less fat tasty variety, grated
  • pine nuts
    1 tbs, lightly toasted
  • fennel bulb(s)
    1 baby, thinly sliced
  • rocket
    120 g, baby variety
  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Combine onion mixture, pumpkin, spinach and ricotta in a large bowl. Season with salt and pepper.
  3. Place lasagne sheets in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes to soften. Drain well.
  4. Spoon one-sixth of the ricotta mixture over 1 lasagne sheet. Starting from 1 short end, roll to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets. Using a serrated knife, cut each lasagne roll in half to make 12 rotolos.
  5. Spoon passata into the base of a 22cm-round deep baking dish. Place rotolos, cut-sides up, side-by-side, over passata. Sprinkle with cheese. Bake, covered, for 20 minutes. Uncover and bake for 10 minutes or until golden brown and heated through.
  6. Sprinkle rotolo with pine nuts. Toss fennel and rocket in a large bowl. Serve with rotolo.
TIP: To toast pine nuts, toss them in a small non-stick frying pan over medium heat until just golden.

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