Spinach and Pumpkin Rotolo

It was the perfect dish because we had all the ingredients at home and we felt like having a meat-free kind of day. It was super delicious and super easy to make!

Spinach and Pumpkin Rotolo

1 batch of fresh homemade pasta dough or 1 packet of fresh lasagne sheets

1/2 a large pumpkin or 1 whole small

1 large onion, diced

500 g spinach leaves

100 g feta cheese, crumbled

1 bottle of passata

4 large garlic cloves, sliced

Salt, pepper and nutmeg to taste

Bake the pumpkin at 200C, until it is soft.

Saute the diced onion in a tablespoon of olive oil until translucent. Add the spinach and cook until it has died down. Put aside.

In another pan saute the sliced garlic. Add passata. Let it cook for about 5-10 mins or until it has thickened. Add salt. Put aside.

Once the pumpkin is cooked, mash it. Add salt, pepper and nutmeg to taste.

Now you need to assemble!

Place the lasagne sheets on a clean surface and evenly spread with mashed pumpkin, spinach mixture and crumbled cheese.

Once filled, roll the pasta sheets into logs and slice into quarters.

Place quarters into the tomato mixture and bake at about 180C for 30-40 mins.

Now its ready to serve!

If you have any questions, leave your lovely comments below! Enjoy!