Creamy Pumpkin Lasagna Rolls
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
47
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter (at room temperature)3 tbsps
Flour4 cups
Milk (at room temperature)2 cloves
Garlic (smashed)1 cup
Freshly Grated Parmesan1 tsp
Ground Nutmeg1.5 cups
Pumpkin Puree (canned)340 g
Bacon (diced)2 cups
Shredded Mozzarella1.5 cups
Ricotta Cheese1 tsp
Red Pepper FlakeDirections:
1
Watch how to make this recipe
2
Heat a medium saucepan set over medium heat
3
Add the butter to melt
4
Whisk in the flour and cook for 1 minute, whisking constantly
5
Slowly add the milk, about 1 cup at a time, whisking between additions until smooth
6
Add the garlic and reduce the heat to low to maintain a gentle simmer
7
Simmer for 20 minutes, stirring occasionally with a whisk
8
Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt
9
Remove about 1 1/2 cups of the sauce to a bowl and set aside
10
Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly
11
Place the bacon in a medium skillet set over medium heat
12
Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes
13
Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt
14
Preheat the broiler to high
15
Place one oven rack in the bottom third of the oven and another in the top third
16
Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use
17
Bring a large pot of salted water to a boil over high heat
18
Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes
19
Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly
20
When cool enough to handle, start assembling the rolls
21
Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you
22
Using a small spoon, spread the mixture evenly about halfway down the noodle
23
Roll the pasta around the filling, finishing with the end farthest from you
24
Lay the roll in the prepared pan, seam-side down
25
Repeat for the remaining filling and pasta
26
You should end up with two rows of 6 rolls
27
Use the two sauces to make stripes on the pasta
28
Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls
29
Right next to it, ladle half of the white sauce, covering another half of a row of rolls
30
Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether)
31
Place the pan in the lower third of the oven and broil to warm through, 15 minutes
32
Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes
33
Garnish each roll with a fried sage leaf to serve