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As we head into spring and want to spend more time outside than in the kitchen, here’s an easy and delicious meal for the family. Try this tasty cannelloni recipe from .

Ingredients

350g fresh reduced fat ricotta cheese

2 spring onions, chopped

1 1/4 cups grated pumpkin

1 small zucchini, grated

1/3 cup finely grated parmesan cheese

1 egg, lightly beaten

1 1/2 teaspoons fresh thyme leaves, chopped

1 teaspoon grated lemon rind

freshly ground black pepper, to taste

3 fresh lasagne sheets

500ml tomato passata (Italian tomato cooking sauce)

1 cup reduced fat mozzarella cheese

crisp green salad, for serving

Directions

1. Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste.
2. Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of the sheet and roll to enclose. Repeat with remaining sheets and ricotta mixture
3. Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the cannelloni. Spread with remaining sauce.
4. Sprinkle mozzarella and remaining parmesan over the cannelloni and bake at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.

Tips: Try using cheddar cheese if you don’t have mozzarella in the fridge. This recipe can also be frozen. Be sure to thaw it completely before reheating/cooking.