Try this Pumpkin Sage Lasagna Roll Up recipe.
- 1 large egg
- salt and freshly ground black pepper
- 1 small onion chopped
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- pinch of freshly grated nutmeg
- 1 2- lb. kabocha or butternut squash peeled, seeded, cut into 1/2†pieces (about 3 cups)
- 1 tablespoon finely chopped fresh sage
- 2 cups low-sodium chicken or vegetable stock
- 1 pound fresh ricotta drained
- 1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
- 1 cup freshly grated parmigiano-reggiano
- 1 package lasagna noodles
- 1-2 cups fresh mozzarella shredded or sliced
- crispy sage leaves to finish if desired
- Carbohydrate 4.49465597725 g
- Cholesterol 44.0142043375 mg
- Fat 5.96739455873684 g
- Fiber 0.249500005841255 g
- Protein 7.443221367875 g
- Saturated Fat 3.11019700878746 g
- Serving Size 1 1 Serving (80g)
- Sodium 661.688182812507 mg
- Sugar 4.24515597140874 g
- Trans Fat 0.363917849172298 g
- Calories 101 calories
Step-by-step
- Heat up the oil in a large skillet over medium high heat.
- Add the kabocha, onion, garlic, and sage.
- Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 8-10 minutes.
- Add the stock, bring to a boil, then turn the heat down to a simmer until the pumpkin is soft and tender, 15-20 minutes.
- Let cool slightly then blend until smooth in a blender.
- Season with salt and pepper to taste.
- While the kabocha is simmering (before you blend it), make the ricotta filling by mixing together all of the ingredients.
- Boil the lasagna noodles according to the package.
- Spread 1-2 tablespoons of kabocha sauce, then about 1 tablespoon of the ricotta mixture evenly onto each lasagne noodle.
- Roll up tightly and place into an ovenproof dish.
- Repeat until all the noodles are rolled.
- Spoon any extra sauce you have on top and around.
- Top with mozzarella.
- Bake at 375°F for 45 minutes or until cheese is melted and slightly golden.
- Let cool slightly and enjoy warm with crispy sage leaves, if desired.
Overfilling lasagna noodles causes the delicate pasta sheets to tear and the filling to squish out the sides during rolling. Proper portioning—specifically restricting the ricotta and squash purée to thin, even smears of one to two tablespoons per noodle—maintains structural integrity. Roasting or simmering squash varieties like kabocha or butternut with stock until completely tender guarantees a smooth purée when transferred to a high-speed blender, preventing a grainy texture in the sauce.
Transforming Leftovers and Adapting Diets
Rolled pasta portions absorb moisture during refrigeration, making them ideal candidates for advance preparation. Stored tightly covered in an airtight container within the refrigerator for up to three days, the flavors of sage, nutmeg, and Parmesan meld further before baking. Reheat individual portions at 350°F until warmed through, adding a splash of vegetable stock if the sauce has tightened too much. Dietary adjustments remain straightforward: substitute the chicken stock with vegetable broth to keep the dish vegetarian, or swap the standard pasta for certified gluten-free lasagna sheets without altering the assembly technique.
- Blend the squash mixture while slightly warm to achieve a velvety emulsion.
- Drain fresh ricotta thoroughly through cheesecloth or a fine-mesh sieve to prevent excess liquid from ruining the roll-up texture.
- Bake uncovered at 375°F until the mozzarella bubbles and turns golden brown, approximately 45 minutes.
