Instructions

Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste with salt and black pepper.
Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of each square and roll to enclose. Repeat with remaining sheets and ricotta mixture.
Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the cannelloni. Spread with remaining sauce.
Sprinkle mozzarella and remaining parmesan over the cannelloni and bake in oven at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.