Squash, Spinach and Italian Cheese Cannelloni

Squash Filling: Peel and cube squash to make 4 cups (1 L); place in roasting pan. Toss with onion, oil, salt and pepper; roast in 425°F (220°C) oven until tender, about
40 minutes. Let cool.

In food processor, purée together squash mixture, and ricotta and Romano cheeses; set aside.

Spinach Filling: Meanwhile, in large saucepan, melt butter over medium-high heat; cook leek until softened, about 5 minutes.

Add spinach, salt and pepper; cover and cook until spinach is wilted, about 2 minutes. Drain in colander. Let cool; squeeze out liquid and chop.

Béchamel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk and bring to boil. Reduce heat and simmer, whisking, until bubbly and slightly thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 1-1/2 cups (375 mL) of the Fontina cheese and the Romano cheese until smooth. Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish.

In heatproof bowl, cover lasagna noodles with boiling water; let stand until pliable, about 2 minutes. Drain and blot dry on tea towel. Cut each sheet into two 6- x 4-inch (15 x 10 cm) rectangles.

Spoon scant 3 tbsp (45 mL) of the squash filling along 1 short side of each rectangle. Top with scant 2 tbsp (30 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Fontina cheese. Cover with foil.

Bake in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Sprinkle with pine nuts; let stand for 5 minutes before serving.

Source : Canadian Living Magazine: December 2010