* 15ml/1tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, crushed
* 675g / 1 ½ lb pumpkin, washed and cored
* 5ml / 1 tsp dried sage
* Pt 150ml / ¼ dry white wine
* 200ml / 7floz vegetable broth
* 2 (85g) bag watercress, roughly chopped
* Toasted pine nuts 25g/1oz
* 100g/4oz Gorgonzola, crumbled
* 1 (300g) pack fresh lasagne
* 1 (680g) jar passata with basil
* 50g/2oz freshly grated Parmesan
* 15ml/1tbsp pine nuts
1st Heat Heat the olive oil in a large pan, sauté onion and pale golden on medium heat for 6 minutes, or until. Meanwhile, cut, cut the unpeeled pumpkin into cubes 3-4cm. Add the garlic and squash min and pan-cooking for 1.
2nd Add sage, wine and stock. Season well with salt and pepper, then put on the lid and let simmer 20 minutes or until the pumpkin is tender. Drain excess liquid and reserve. Mash with a fork, lightly stir in the squash Gorgonzola, Parmesan and half the pine nuts. Set aside.
3rd Preheat the oven to 200 º C (180 º C fan / gas mark 6). Place the lasagna on the work surface and divide the squash mixture evenly, it sets in a row at the end of each sheet of lasagne. Roll up to make each sheet of lasagne cannelloni roll then a clean place seam side down in a greased casserole dish.
4th If all roles are cast in the bowl, the passata and sprinkle on remaining cheese and pine nuts. For 25-30 minutes or until golden brown and the pasta is soft. Serve hot with a watercress salad.
Nutrition information per serving
* 335 Calories (kcal)
* Fat 14.8g
* 5.2 g saturated fat
* Salt 1.5g
These nutritional values are only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.