Recipe of the Day: Day 4 – Pumpkin Lasagna Rolls

Sunday, December 4, 2011

Day 4…

Blogging from the iPad is not ideal. But it seems our generous, unsecured wifi router “Postelnek” has disappeared, leaving me blogging the past 2 days using a combination of the WordPress app, Safari and 3Gs. The good news is that I think I’ve finally mastered how to copy/paste on an iPad (yes, I’m slow); the bad news is that typing any thing longer than a few sentences is just somewhat awful. I’ve asked both of our next door neighbors if they would want to share their Internet with us, but so far, neither has jumped at that opportunity. To be fair to Postelnek, we’d only been using the connection for a few weeks since our old upstairs neighbors (who we shared Internet with) moved. Looks like we’ll be adding another utility bill just in time for the holidays!

Onward and upward! This small story was shared with you as a demonstration to how committed I am to this recipe of the day effort, and today I bring you Pumpkin Lasagna Rolls from Kokocooks. I’ve been doing some interesting things lately with pumpkin and apples, but I’ve never actually tried pumpkin in pasta. It looks totally delicious, and if I make this, I’ll let you know how it turns out.


Pumpkin Lasagna Rolls

6 lasagna noodles

Pumpkin filling:
15 oz solid packed pumpkin
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger

Cheese filling:
15 oz. carton of part-skim ricotta cheese
2 Tbs chopped fresh sage
½ tsp salt

Bechamel Sauce:
2 c. whole milk
2 T butter
2 T flour
1/4 tsp fresh nutmeg
1 tsp fresh lemon zest

¼ c fresh grated Parmesan cheese

Bring a large pot of water to boil on a stove. Drop in lasagna noodles and simmer until pliable, 9-10 minutes. Place noodles to cool over the lip of a large mixing bowl, draping one portion of the noodle on the outside of the bowl and one on the inside.

In a bowl, combine the ingredients of the pumpkin filling. In a separate bowl, combine the ingredients of the cheese filling.

In a sauce pan, melt butter. Add flour and cook combination a few minutes until golden. Whisk in milk and bring to a simmer. Cook 7-8 minutes until thickened. Add nutmeg and lemon zest, and set aside.

Assemble rolls by laying noodles out and spreading pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture down the pumpkin layer, then gently smooth over the pumpkin. Roll lasagna ending with the bare noodle end, and place seamside down in a greased baking sheet. Repeat with remaining ingredients. Pour sauce over lasagna rolls.

Pumpkin Lasagna Rolls from Kokocooks.

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