Pumpkin Cannelloni

1.Preheat oven to 220°C. Divide pumpkin between two oven trays; drizzle over 2 tablespoons of the oil. Season to cook. Cover with foil. Roast for 30 minutes. Add leek and garlic; roast, uncovered, for a further 40 minutes or until vegetables are very tender. Cool slightly.

2.Transfer roast pumpkin mixture to a large bowl. Stir in ricotta, parmesan, and ½ teaspoon of the nutmeg. Use a fork to mash until mixture is well combined. Season to taste.

3.Make white sauce. Melt butter in a medium heat. Stir in flour; cook, stirring, for 1 minute. Gradually whisk in warmed milk until smooth. Bring to the boil; cook, whisking continuously for 4 minutes or until thickened. Remove from heat; season to taste.

4.Cut lasagne sheets roughly into 12cm x 18cm pieces (you will need 8 pieces in total). Working with one pasta piece at a time, place 3 tablespoons of the pumpkin mixture along one short side in front of you. Starting 3cm from the edge, spread ⅓ cup (80g) of the pumpkin mixture along one short side in front of you. Roll up from the side in front of you. Place seam side down, in a single layer, on the white sauce in the dish. Repeat with remaining pasta and filling.

5.Spread half the white sauce over the base of a 2-litre (8-cup) baking dish. Working with one pasta piece at a time, place 3 tablespoons of the pumpkin mixture along one short side in front of you. Starting 3cm from the edge, spread ⅓ cup (80g) of the pumpkin mixture along one short side in front of you. Roll up from the side in front of you. Place seam side down, in a single layer, on the white sauce in the dish. Repeat with remaining pasta and filling.

6.Spoon remaining white sauce over cannelloni; sprinkle with extra parmesan and remaining nutmeg. Bake for 20 minutes. Remove the foil; bake for a further 20 minutes or until pasta is tender and top is browned lightly.

7.Meanwhile, make crisp sage leaves; heat oil in a small frying pan over high heat; fry sage in batches, for 30 seconds or until crisp; drain on paper towel. Reserve some of the sage oil.

8.Serve cannelloni topped with crisp sage leaves and drizzled with some of the sage oil.