Roasted butternut, spinach and ricotta canelloni bake
Roasted Butternut, Spinach and Ricotta Cannelloni bake
Serves 4
Ingredients:
- One medium sized butternut squash (approx 800g)
- 200g cooked spinach
- 200g ricotta cheese
- One packet of fresh lasagne sheets (you can use dried but cook to packet instructions)
- (Freshly grated parmesan to sprinkle on top)
- One mozzarella sliced
- One batch of tomato sauce
- One batch of béchamel sauce
Method
Pre-heat your oven to 180°c and butter an oven-proof dish.
Peel and cube your butternut squash and place on a baking tray with a drizzle of olive oil for about 20 minutes at 180°c. When the squash is ready, place in a bowl and mash with a potato masher until a smooth consistency. Drain the thawed spinach thoroughly and chop finely and add to the butternut squash along with the ricotta and parmesan. Season well. Spoon a line of the mix onto each lasagne sheet and roll up and place in the ovenproof dish seam side down in a single layer. When the béchamel has been made this can be spooned over the cannelloni and then a layer of the tomato sauce. Top with slices of mozzarella and sprinkle with parmesan. Bake in the oven at 200°c for 10 minutes. (If you are using dried uncooked pasta then add another 20 minutes onto the cooking time)
Serve with a crisp green salad.
To make the tomato sauce:
- One small carrot
- One small stick of celery
- One small onion
- One clove of garlic, crushed
- One can of tomatoes
- 2 tbsp of tomato puree
- 150ml of vegetable stock
- 50ml of red wine
- salt and pepper
Dice the carrot, celery and onion. Heat a tablespoon of olive oil in a pan and add the diced vegetables and the garlic. Cook, stirring continuously, for 5 minutes until the vegetables are beginning to soften but not colour. Then add the can of tomatoes, the tomato puree, wine and vegetable stock and season to your liking. Simmer for about 20 minutes and then blend to make a smooth tomato sauce.
To make the white sauce:
- 15g butter
- 15g flour
- 300ml milk
- 1 clove of garlic peel and bruised
- Pinch of mixed spice
- 1 tbsp freshly grated parmesan
Gently heat the milk in a saucepan with the garlic and mixed spice. Just before it gets to boiling point take it off the heat and let it infuse for 10 minutes. Then remove the garlic.
Meanwhile gently heat the butter in a saucepan. Add the flour to the melted butter. Stir with a wooden spoon over a low heat to create a white roux, 1-2 minutes. Remove the pan from the heat. Gradually add the hot milk, beat constantly to blend with the roux. Bring to the boil, stirring constantly, and then stir in the parmesan cheese. Lower the heat and simmer until the sauce thickens a little.