Wednesday, November 24, 2010

Pumpkin Lasagna Roll Ups

I really wanted  play around with pumpkin, and pasta. I had read a bunch of recipes, but wasn't too jazzed about any of them. Then I decided, why not use pumpkin in a dish I already love -- lasagna. But, I wanted to make it a little different, so I decided it a) should be roll ups and b) it should have some kind of white sauce with mushrooms.

These pumpkin lasagna roll ups --which was just an idea in my head --ended up coming really, really good! I've made them for events, in advance of a dinner and survived a workplace Thanksgiving pot luck.


 8 oz. package of sliced baby bella mushrooms
 8 oz. package shredded part-skim mozzarella
1 can of pure pumpkin
15 oz. fat-free ricotta
1/2 pint light cream
2 tablespoons butter
9 lasagna noodles - cooked as directed
nutmeg
4-5 tablespoons of butter to thicken the sauce

Preheat over to 375 degree.

Melt two tablespoons butter in a pan and add mushrooms, salt and pepper. Cover and lower the heat so that the water (and flavor) from the mushrooms seep out.


In the meantime, doing a ratio of two, 1/4 cups of pumpkin to 1/2 cup ricotta create your filling. Mix and add just a little salt, pepper and nutmeg till you have a taste you like. {Some people prefer more nutmeg than others, so it's really a personal preference.}






Using a slotted spoon take out mushrooms when they are firm and sporadically shop them - leave some large and some small. (I used my beloved mini-shopper to do this.) Place back into the pot, add the light cream and simmer.



Because I used light cream, the sauce was really thin, even after letting it simmer for 10 minutes. So, in a separate pan I melted two tablespoons butter and two tablespoons flour, until it created a paste-like consistency and added it to the mushrooms and light cream.


The mushroom and cream mixture got real thick, real fast, and because I didn't want it to burn, I only let it cook for another minute or so, and then took it off the heat. Add a little nutmeg for flavor in there, too.



Take the mushroom mixture and coat the bottom of a 9 x9 pan.


Now, my favorite part begins -- making the roll ups! Take a piece of lasagna and spread it on a flat surface and spread some of the pumpkin and ricotta mixture. Put as much or as little as you want.


Sprinkle with mozzarella.



And start at one end and roll! (this is my favorite part! Oh, wait, I think I already mentioned that)





Arrange the roll ups in the dish and using a spatula, {the mixture was that thick} coat the top with all the mushroom and cream mixture. Liberally top with mozzarella.




Cover with aluminum foil and bake for 20 minutes, check it and then bake for another 10 minutes.



As I feel with many dishes like this, it's even better the next day because all the flavors get a chance to mush together.



Pumpkin
Lasagna

This post was shared with the following websites: My Sweet and Savory, Make Ahead Meals for Busy Moms, Midnight Maniac,

3 comments:

  1. I wish I had mushrooms. I do have Ricotta and pumpkin but I think, it is worth waiting to get to the store for the mushrooms. This is an awesome recipe. I love the combination of ingredients.

    This will be featured tomorrow on My Meatless Monday. Please do stop by and you are more than welcome to share you superb recipes. Thanks for sharing this one.

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