Healthy Spinach Pumpkin & Cheese Cannelloni

livelighter.com.au

Dijana Dragicevich

1 kg Japanese, Kent or butternut pumpkin, peeled and cut into 3cm chunks

250 g frozen spinach, chopped

500 g reduced-fat ricotta or low-fat cottage cheese

2 cloves garlic, crushed

400 g can no-added-salt diced tomatoes

375 g fresh lasagne sheets (10 x 16cm)

½ cup basil leaves, chopped

1 cup reduced-fat mozzarella or cheddar cheese, grated

Directions at livelighter.com.au

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