Is it possible to make Canneloni look nice?

This may not look neat and 'restaurant-y' but it was really good! I found the recipe while at BEGA (Aboriginal medical service) this morning waiting for the doctor. Thanks better homes and gardens! I had to (I think it is a compulsion of mine) change the recipe - changing their cream sauce to a can of tomatoes - much nicer and lighter for a week-night meal. I made some mint pesto the other night so chucked some of that in to give extra flavour. I think if I didn't have this I would add instead a good handful of chopped mint leaves, toasted pine nuts - a handful, and about 1/4 cup grated parmesan cheese.

1 butternut pumpkin, peeled and cut into 1.5cm cubes (they can be pretty rough)

250g salami, cut into pieces

250g tub of ricotta

1 egg

2 tsp freshly grated nutmeg - please go out and buy whole nutmegs and grate them yourself! the flavour is far superior to pre-grated nutmeg, it is one of my favourites

Large handful of chopped soft herbs including mint and basil

1/4 cup toasted pine nuts

1/4 cup parmesan cheese

2 cans chopped tomatoes, or a large bottle of tomato passata

Fresh lasagna sheets

1 cup freshly grated parmesan cheese

While you chop the pumpkin preheat the oven to 180C. Put the pumpkin on a baking tray in one layer, then mix with enough oil to coat. Sprinkle with salt and pepper. Bake in the oven for 30 minutes or until soft. Add the salami to the pan and return to the oven for a further 5-10 mins or until the salami is crisp. Remove from the oven. Leave the oven on while you make the canneloni.

In a large bowl mix together the ricotta, egg, herbs, pine nuts, first lot of parmesan cheese and pumpkin and salami. All pumpkins are different sizes so use your judgement. I didn't use my whole pumpkin - I have saved some for a salad tomorrow. Mix well. Season generously with pepper and a bit of salt - keep in mind there is cheese in it which is salty.

Find a large casserole dish. Pour enough tomatoes on the bottom to cover in a thin layer of sauce. Cut the lasagna sheet in half. Place a generous spoon of mixture at one end of the sheet and roll up. Place in the baking dish. Continue until you have used up all the filling. Layer with the rest of the tomatoes. Then sprinkle with the parmesan cheese.

Bake in the oven for 20-30 mins or until the cheese is golden and bubbly.