Squash, spinach and ricotta cannelloni

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1. 1 In a baking tray, drizzle 2 tbsp olive oil over the Cook with M&S butternut squash slices. Season with salt and pepper.
2. 2 Roast in a pre-heated oven at 200°C/180°C fan/gas mark 6 for 20 minutes, or until soft. Allow to cool.
3. 3 Microwave the spinach as per packet instructions. Squeeze out the water, and roughly chop the cooked spinach.
4. 4 Mix together the spinach, ricotta and butternut squash, seasoning to taste.
5. 5 Cook the lasagne sheets in salted boiling water for 5 minutes. Remove and lay each sheet out onto a clean cloth.
6. 6 Allow 1 large tbsp of squash, spinach and ricotta filling per sheet, and spoon into the centre of the sheet widthways. Fold one edge over the filling so there is a slight overlap where the pasta joins together.
7. 7 Spoon half the tomato pasta sauce onto the base of a baking tray. Lay out the rolled pasta.
8. 8 Spoon the remaining tomato sauce on top and pour the béchamel over the top. Optionally, here you can grate over parmesan.
9. 9 Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.

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