Pumpkin & Spinach Cannelloni


  • 750g pumpkin
  • 1 large bunch spinach
  • 1 zucchini (medium)
  • 6 shallots (the long thin ones)
  • 250g cottage cheese
  • OR 250g ricotta
  • 1 tsp nutmeg
  • 1/4 cup roasted pine nuts (Optional)
  • 1/3 cup mixed herbs (e.g. sage & basil)
  • 4 fresh lasagne sheets (½ x 375g packet)
  • 400g canned tomatoes
  • OR 400g pasta sauce
  • 1/2 cup grated cheddar cheese
  • salt
  • pepper
  • garden salad


  • Prep Ingredients: Trim the spinach, grate the zucchini, thinly slice the shallots, chop the herbs and finally halve the fresh lasagne sheets.
  • Peel the pumpkin and cut it into small cubes.
  • Preheat oven to 180°C. Lightly grease a medium-large ovenproof baking dish.
  • Cook the pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly then set aside to cool slightly.
  • Blanch the spinach in boiling water for around 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then slice roughly.
  • Place pumpkin, spring onions, spinach, zucchini, cottage cheese, herbs, nuts and nutmeg in a large bowl. Season with pepper. Mix together.
  • Spoon 3-4 tablespoons (1/3 cup) filling in the middle of each lasagne sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling. Fill more cannelloni sheets if you have any leftover filling.
  • Pour remaining tomato sauce over cannelloni, season well with pepper and sprinkle with cheese. Bake for 30 minutes, or until cheese has melted and is bubbling.
  • Serve with a side Garden Salad

Gluten Free Adaptable

* Latina do a Gluten Free version of these

Lactose Free Adaptable:

Use lactose free cheese e.g. Liddell’s for both cheddar and cottage options

Vegan Adaptation (and dairy free):

Omit the cheese or use vegan cheese &
Switch the Ricotta for a home-made version:

  • 3 garlic cloves
  • 2 Tbsp olive oil
  • Juice of 2 lemons
  • ½ tsp salt
  • Pinch nutmeg
  • Pinch black pepper
  • 1 Tbsp seeded mustard
  • 500 g firm tofu
  1. For the vegan ricotta filling add the garlic cloves, olive oil, lemon juice, salt, nutmeg, black pepper and mustard to a blender and blitz until you have a smooth and creamy sauce.
  2. Now break the tofu into big chunks and add them to the blender. Blend until you have a well combined crumbly filling.