pre-heat oven 200, place pumpkin, garlic and sage in an oven tray and spray with oil. season well with salt and pepper and bake for 30 mins, or till pumpkin is tender.

spray a shallow ovenproof dish with oil. lay the lasagne sheets on a flat surface and spread lightly with ricotta. cover with a single layer of spinach and a little of the baked pumpkin. roll up to form cylinders and place, seam side down, in the prepared dish, sprinkle with parmesan cheese.

cover with foil and bake for 20mins, remove the foil and bake for a further 10 mins, or until the cannelloni are golden.