Ingredients

• 16 wholeCannelloni tubes or lasagne sheets
• 340 gramsRicotta
• 2 teaspoonsNutmeg
• 2 gramsSalt
• 2 gramsPepper
• 520 millilitresSemi-skinned milk
• 128 gramsParmesan
• 420 gramsPumpkin (shredded)
• 2 wholeEgg
• 128 gramsMozzarella
• 4 tablespoonsPlain flour
• 2 tablespoonsButter

Steps

• Step 1Preheat the oven to 180c fan assisted
• Step 2Boil the lasagne sheets or tubes until softened.
• Step 3Meanwhile, combine together the egg, pumpkin, half of the nutmeg, ricotta, Parmesan, pepper and salt in a bowl.
• Step 4Fill the tubes with the mixture from the bowl. If using lasagne sheets, paste the mixture over the sheet and then roll into a tube.
• Step 5With any left over mixture, place this into the bottom of a glass oven dish and then place the tubes on top.
• Step 6On the stove, gently melt the butter, add the flour, followed by the milk and gradually whisk together to remove lumps. Add a pinch of salt, pepper and the remaining nutmeg.
• Step 7Pour the sauce mixture from the stove over the tubes in the oven dish.
• Step 8Spread out the mozerella over the tubes and then top with additional parmasan
• Step 9Bake in the oven for 30-40 minutes or until golden.