I have had this recipe bookmarked for weeks and while I normally make my own pasta I found lasagna on sale and thought that this would make an easy weeknight meal and it would have, only after I had put my lasagna in the hot boiling water I saw some small black bugs crawling out of the box. Under closer investigation I discovered that several had burrowed into the pasta itself. I had purchased a box of grain weevils with a side of pasta. Ewwwww! It probably took longer to search each piece of lasagna then it would have to just have made it from scratch, but the good news is this meal didn’t disappoint. It was the delicious end to crazed night of souring the kitchen to find any additional bugs (there weren’t any) and next time we make this you can almost guarantee that the pasta will be home-made.
Pumpkin Lasagna Rolls
6 lasagna noodles
15 oz solid packed pumpkin
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger
15 oz. carton of part-skim ricotta cheese
2 Tbs chopped fresh sage
½ tsp salt
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.
Bake in a 350* preheated oven, covered, for 15 minutes. Sprinkle Parmesan cheese over the lasagna rolls. Bake, uncovered, for another 10 minutes. Remove from oven and let cool for 15 minutes before serving.
Source: Adapted from Kokocooks