Pumpkin and Spinach Lasagna Rolls
 
 
Author:
Recipe type: Entree
Cuisine: Pasta
Serves: 4-6
Ingredients
  • 1 tsp olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) can pumpkin puree
  • ¾ cup chicken stock
  • 2 tbsp grated Parmesan cheese
  • Salt & pepper, to taste
  • 10 oz pkg frozen chopped spinach, defrosted and squeezed in a dish towel
  • 15 oz ricotta cheese
  • ½ cup grate Parmesan cheese
  • 1 large egg
  • 9 lasagna noodles, cooked according to package directions
  • ½ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until softened, about 5 minutes. Add pumpkin and chicken stock, stir everything together and cook 5 minutes, stirring frequently. Stir in 2 tbsp Parmesan cheese, season with salt & pepper, and removed from heat.
  3. In a medium bowl, combine spinach, ricotta, ½ cup Parmesan and egg. Season with salt & pepper and stir until well combined.
  4. Spread about ½ cup of the pumpkin sauce in the bottom of an 8-inch square baking dish.
  5. Spread a thin layer of ricotta mixture along each lasagna noodle. Starting at one end, roll the ricotta-covered noodles up. Place rolls into the baking dish.
  6. Cover rolls with remaining pumpkin sauce, then sprinkle mozzarella cheese over top.
  7. Cover with tin foil and bake 40 minutes, until cheese is melted and bubbly.
  8. Enjoy!
Recipe by Flying on Jess Fuel at http://jessfuel.com/2015/11/15/pumpkin-and-spinach-lasagna-rolls/