Wednesday, November 6, 2013

Pumpkin & Pine Nut Lasagna Roll ups

As per your request, here is what I made for dinner last night.

Totally autumnal in flavor, this easy, hearty meal is perfect for dinner any day of the week!

12 lasagna noodles
Layer 1:
15 ounces of ricotta cheese
1 egg
1 tablespoon finely chopped basil
1/2 cup of parmesan cheese
1/2 cup of mozzarella cheese
salt and pepper to taste
Layer 2:
15 ounces pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 tablespoons of butter
2 tablespoons of flour
1 1/2 cups of half and half
1/2 cup of parmesan cheese
1/2 cup of mozzarella cheese
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/2 cup Pine nuts

1. Boil your lasagna noodles as per the instructions on the box, and lay out to cool.

2. Mix the ricotta, basil, egg, cheeses and salt and pepper. Set aside.

3. Mix the pumpkin, nutmeg, cloves, cinnamon. Set aside.

4. Using an 8x14 baking dish, coat the bottom of the pan with a bit of olive oil.

5. Create your roll ups as follows: Take a noodle and spread ricotta mixture, pumpkin mixture, roll, place in pan. This recipe makes 10-12 roll ups.

6. Make your sauce. Melt the butter in a saucepan and mix in the flour until thickened.

7. Add the half and half and cheeses, and thicken to liking. (Should be easy to pour, but not watery at all) Then add the nutmeg and sea salt, mixing until combined.

8. Pour over the two line ups of pumpkin rolls.

9. Top with the pine nuts.

Bake at 350 degrees for 30 minutes, covered in foil. Then remove and cook an additional 5 minutes uncovered. Allow to cool slightly before serving. Garnish with some roughly torn fresh basil to really bring the flavors together. Enjoy!

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