FRIJE

Name: Spinach and Pumpkin Cannelloni Gratin ww 9p
Prep time: 40 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 8 stuffed cannelloni; 300 g of fresh spinach; 1 onion; 2 garlic clove; 450 g of pumpkin; 2 teaspoon of sunflower oil; 1 teaspoon of curry powder; 200 g of ricotta; 50 ml of broth; 30 g of grated Gruyère cheese; 2 tablespoon of chives; salt (according to taste)

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Spinach and Pumpkin Cannelloni Gratin ww 9p

Vegetarian Gratin Weight Watchers Public

Course: Main course

Preparation time: 40 minutes

Cooking time: 35 minutes

Cost per serving: 0,93 €

Energy: 266 kcal / serving

Nutritional score:

Instructions

1. Bring a large pot of water to a boil. Add the lasagna sheets one by one and cook for 2 to 3 minutes. Remove them and let them cool in a large container of cold water.
2. Slice the spinach into wide strips, the pumpkin into small cubes with the skin on. Finely chop the onion and garlic. Heat the oil in a large pan and fry the pumpkin cubes for 2 to 3 minutes, stirring. Add the spinach, garlic, and onion and cook for about 3 minutes. Season generously with salt, pepper, and curry.
3. Preheat the oven to 200 °C (392 °F). Carefully remove the lasagna sheets from the cold water and let them drain on a kitchen towel.
4. Mix 150 g of ricotta cheese with the pumpkin filling. Take a large tablespoon of the mixture and place it on a lasagna sheet; fold it to form a tube and place the cannelloni in a baking dish (approximately 20 X 20 cm). Repeat the process for the remaining cannelloni. Cover with the remaining vegetables. Mix the remaining ricotta with the broth and pour over the cannelloni. Sprinkle with cheese and bake for about 25 minutes. Remove from the oven, sprinkle with chives, and serve.