Gluten free recipe: by Nicky Milmine (Manager, Somerset Grocer)
Roasted pumpkin, chicken and ricotta cheese cannelloni
For a robust, attractive meal, try fresh Gluten free lasagne sheets shaped into homemade, flavour-filled cannelloni.
Serves 4
Ingredients
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olive oil spray
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800g pumpkin, peeled, cut in 2cm cubes
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1 large red onion, peeled, cut in thin wedges
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300g chicken mince
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1 large courgette, grated
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1 small carrot, grated
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250g (1 cup) reduced-fat ricotta
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4 (400g packet) fresh Gluten free lasagne sheets
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410g (1 1/2 cups) tomato purée or tomato pasta sauce
Instructions
Step 1
Preheat oven to 180ºC. Lightly grease a 1.5L/6 cup-capacity, shallow, ovenproof baking dish.
Step 2
Place pumpkin and onion on a large baking tray lined with non-stick baking paper. Spray with oil and season with freshly-ground black pepper. Place in preheated oven and bake for 25-30 minutes, or until pumpkin is golden. Remove and set aside to cool slightly. Place in a large bowl and mash roughly with a fork.
Step 3
Add mince, courgette, carrot and half the ricotta to the pumpkin mixture. Season with salt and pepper. Stir until well combined then set aside.
Step 4
Cut each lasagne sheet in half. Spoon 4 tablespoons of filling down the middle of each sheet. Fold sheets over to enclose filling. In base of prepared dish, spread 1/2 cup purée (or sauce) and a single cannelloni layer. Repeat with the remaining lasagne sheets and filling.
Step 5
Pour remaining purée over cannelloni. Dot the top with remaining ricotta and season with black pepper. Place in preheated oven and bake for 25 minutes, or until bubbling. Remove and set aside for 5 minutes before serving. Serve with a green salad.
