Name: Squash, spinach and ricotta cannelloni
Total time: 3600 s
Yield: 4
Ingredients: 400 gram butternut squash; 200 gram spinach; 250 gram ricotta; 12 lasagne sheets; 500 gram tomato sauce; 210 gram béchamel sauce; to taste grana padano

Step 1

In a baking tray, drizzle 2 tbsp olive oil over the butternut squash slices (400 g) . Season with salt and pepper.

Step 2

Roast in a pre-heated oven at 200°C/180°C fan/gas mark 6 for 20 minutes, or until soft. Allow to cool.

Step 3

Microwave the spinach (200 g) as per packet instructions. Squeeze out the water, and roughly chop the cooked spinach.

Step 4

Mix together the spinach, ricotta (250 g) and butternut squash, seasoning to taste.

Step 5

Cook the lasagne sheets (12) in salted boiling water for 5 minutes. Remove and lay each sheet out onto a clean cloth.

Step 6

Allow 1 large tbsp of squash, spinach and ricotta filling per sheet, and spoon into the centre of the sheet widthways. Fold one edge over the filling so there is a slight overlap where the pasta joins together.

Step 7

Spoon half the M&S classic tomato everything sauce (250 g) onto the base of a baking tray. Arrange the rolled pasta on top.

Step 8

Spoon over the remaining M&S classic tomato everything sauce (250 g) and pour the béchamel sauce (210 g) over the top. Optionally, here you can grate over some Grana Padano cheese (to taste) .

Step 9

Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.

Squash, spinach and ricotta cannelloni

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