I've seen these posted on Pintrest and Facebook for several months now since everything and anything is pumpkin. They look really easy to make and would make a great freezer meal.
Enjoy!
Stacy
Pumpkin Lasagna Rolls
Ingredients:
Rolls
10 lasagna noodles, cooked and cooled
1 small shallot, minced
1 tablespoon butter
15 oz. canned pure pumpkin
salt and pepper
1/8 teaspoon nutmeg
15 oz. ricotta cheese
1 egg
2 tablespoons fresh chopped sage
1/2 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Sauce
1 stick butter
2 tablespoons flour
1 1/2 cups half and half
1/2 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper
chopped parsley
Directions:
Saute the shallot in butter until just softened. In a small mixing bowl, combine the pumpkin with the shallot and season with salt, pepper and nutmeg. Mix well and set aside.
In a medium sized mixing bowl, combine the ricotta cheese, egg, sage and cheese. Season with salt and pepper. Mix and set aside.
In a medium saucepan, melt the butter for the sauce over low heat. Add the flour and whisk well, cooking for 2 minutes. Add half of the half and half to the pan and whisk slowly. When combined, add the rest of the half and half and then add both cheeses. If the sauce is too thick, add more half and half. When you have the consistency you want, season with salt and pepper and turn off the heat. Cover to keep warm.
Preheat oven to 350F. Set up your assembly station to prepare your rolls. Drizzle a little olive oil in the bottom of a 9 x 13 baking dish. Take one noodle and spoon on the pumpkin mixture, then spoon on some of the ricotta mixture, and then roll the noodle up. Line the rolls in a baking dish on their side with the seam down.
Pour the sauce over the rolls, reserving just a tiny bit of sauce to place on top at serving.
Cover with foil and bake for 25 minutes. Let sit for 5 minutes then serve topped with a bit of sauce and garnished with chopped parsley.
Notes: This recipe makes 8-10 rolls
