Рецепт Pumpkin Lasagna Roll Ups

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I really wanted play around with pumpkin. And pasta. I had read a bunch of recipes, but wasn't too jazzed about any of them. Then I decided, why not use pumpkin in a dish I already love -- lasagna. But, I wanted to make it a little different, so I decided it a) should be roll ups and b) it should have some kind of white sauce with mushrooms.

 
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Ингредиенты

Cost per recipe $2.97 view details
  • 8 oz. package of sliced baby bella mushrooms
  • 8 oz. package shredded part-skim mozzarella
  • 1 can of pure pumpkin (1 pound, 13 oz. jar is what I bought--it was on sale cheaper than the small one)
  • 15 oz. fat-free ricotta
  • 1/2 pint light cream
  • 2 tablespoons Smart Balance (you can use butter)
  • 9 lasagna noodles - cooked as directed
  • nutmeg

Инструкции

  1. Preheat over to 375 degree.
  2. Melt two tablespoons Smart Balance (or butter) in a pan and add mushrooms, salt and pepper. Cover and lower the heat so that the water (and flavor) from the mushrooms seep out.
  3. In the meantime, I played with my pumpkin and ricotta mixture, doing a ratio of two, 1/4 cups of pumpkin to 1/2 cup ricotta. Mix and add just a little salt, pepper and nutmeg till you have a taste you like.
  4. Using a slotted spoon take out mushrooms when they are firm and sporadically shop them - leave some large and small small. (I used my beloved mini-shopper to do this) Place back into the pot, add the light cream and simmer for about 10 minutes.
  5. It is likely your light cream is going to create a very thin sauce. So, take 2 tablespoons flour and 2 tablespoons butter, melt it in a pan until it becomes a paste-like mixture and add it to the mushrooms and cream. It should thicken quick. Let it simmer for a few minutes and remove from heat. Mix in a little nutmeg for flavor.
  6. Take the mushroom mixture and coat the bottom of a 9 x9 pan.
  7. Take a piece of lasagna and spread it on a flat surface and spread some of the pumpkin and ricotta mixture. Put as much or as little as you want.
  8. Sprinkle with mozzarella.
  9. And start at one end and roll!
  10. Arrange the roll ups in the dish and using a spatula, (yes, the mixture is that thick) coat the top with all the mushroom and cream mixture. Liberally top with mozzarella.
  11. Cover with aluminum foil and bake for 20 minutes, check it and then bake for another 10 minutes.
  12. As with many dishes like this, it's even better the next day because all the flavors get a chance to mush together.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1065g
Calories 1398  
Calories from Fat 980 70%
Total Fat 110.06g 138%
Saturated Fat 62.56g 250%
Trans Fat 0.2g  
Cholesterol 333mg 111%
Sodium 734mg 31%
Potassium 2372mg 68%
Total Carbs 47.23g 13%
Dietary Fiber 4.1g 14%
Sugars 7.6g 5%
Protein 61.64g 99%
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