Pumpkin Cannelloni

Cut the pumpkin into thin slices and spread on a baking tray. Drizzle with butter. Season with salt and pepper, sprinkle with a few drops of apple balsamic vinegar and water and cook in the oven at 180°C for 20-30 minutes until soft. In the meantime, pre-cook the lasagne sheets, place on a cloth and sprinkle with Parmesan cheese. Spread the now cooked pumpkin on top, grate a peeled apple on top and roll into cannelloni. Place the rolls in a buttered deep dish and pour some cream and melted butter over them. Sprinkle with cheese and bake in the oven at high heat for a few minutes.

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