Tuesday, October 25, 2011

Pumpkin Lasagna Rolls

Add a hint of autumn to lasagna by adding a little pumpkin puree into the filling. These pumpkin lasagna rolls have a mild pumpkin flavor, unlike my cheese tortellini with pumpkin sauce recipe, which make them perfect for those who like pumpkin but are a little afraid of its unconventional uses.
Pumpkin Lasagna Rolls garnish with Parmesan
1 cup ricotta cheese
2/3 cup pumpkin puree
2 tablespoons grated Parmesan
1/2 cup mozzarella cheese
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
salt, to taste
8 lasagna noodles, cooked
1 cup of a robust tomato sauce (recommendation: Prego--Roasted Red Pepper)

Preheat oven to 400 degrees. Cook lasagna noodles according to package directions. Thinly coat the bottom of a shallow casserole dish with tomato sauce. Set aside.

Mix ricotta, pumpkin, Parmesan, mozzarella, pumpkin pie spice, cinnamon, and salt in a bowl. Divide the ricotta-pumpkin mixture between the 8 lasagna noodles and roll the noodles. Place the rolls in the casserole dish seam-side down. Spoon sauce of the top of the rolls. Bake for 25 to 30 minutes. Garnish with Parmesan cheese.

Note: Since the pumpkin flavor is rather mild, the key to making this dish really pop with flavor is using a good tomato sauce full of seasonings and herbs. I prefer anything by Prego, particularly the Roasted Red Pepper tomato sauce.



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