Pumpkin Rotolo

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

2 tbsp extra virgin olive oil

1 butternut pumpkin, peeled and cubed into 3 cm pieces

2 sprig sage, leaves picked

500g ricotta

100g pecorino, grated

Zest 1 lemon

12 sheets of instant lasagna sheets

1 x 400g can crushed tomatoes

Salt and pepper

Method

Preheat oven to 180°C. Place the pumpkin and sage into a large oven-safe pan and drizzle half the oil and season with salt and pepper. Roast in the oven for 15 - 20 minutes until tender.

Bring a sauté pot of salted water to the boil. One at a time blanch the lasagna sheets for 2 - 3 minutes until pliable. Remove from water and place in an oiled dish.

Mash the pumpkin and mix in the ricotta, 3/4 of the pecorino, lemon zest and another small pinch of salt and pepper.

Working with one lasagna sheet at a time, lay horizontally and add 2 tablespoons of the pumpkin mixture. Roll up into a cylinder, seam side down. Repeat with the remaining and cut each cylinder in quarters.

Pour crushed tomatoes into the base of the same pan used for the pumpkin. Season the tomato base with salt and pepper and drizzle in the remaining oil. Arrange rotolos into the crushed tomatoes, standing up. Sprinkle over the remaining cheese and bake in the oven for a further 20 minutes.

Serve with a simple green salad.