Family Style Feast: Pumpkin and Spinach Lasagna Rolls
During the cooler months, there's one thing we we can always rely on to bring us into a festive mood: warm, home-cooked meals!
Pumpkin spice might be all the rage in the fall, however pumpkin is a great ingredient to use year-round, and did you know that it offers a host of unique health benefits?
For one, pumpkin is high is vitamin A (also known as retinol) and beta-carotene, both of which promote good vision and eye health. Furthermore, because beta-carotene is a powerful antioxidant, these properties can also go a long way in reducing inflammation and possibly preventing some cancers. And, don't overlook the health benefits hidden in the seeds! Pumpkin seeds contain a variety of naturally occuring chemicals known to promote healthy lipid levels and improve your mood.
Pumpkin and Spinach Lasagna Rolls
- 14 cloves of garlic, minced
- 1 can of organic pumpkin puree (15 ounces)
- ½ yellow onion, diced
- 1 teaspoon of olive oil
- ¾ cup of organic chicken stock (not broth)
- ½ cup fresh grated Parmesan cheese
- 1 package of frozen, chopped spinach (10 ounce package, defrosted and squeezed)
- 15 ounces of ricotta cheese
- 1 egg (large)
- 9 lasagna noodles, pre-cooked
- ½ cup shredded mozzarella
- Salt and pepper to taste
- First, preheat your oven to 350 degrees.
- While the oven is preheating, add olive oil to a large sauté pan over medium-high heat. When the oil is hot, add the diced onion and minced garlic and sauté until they are softened and lightly browned.
- Add the pumpkin puree and chicken stock to the pan, stirring briskly until well mixed, and cook for 5 minutes.
- Add 2 tablespoons of Parmesan cheese, along with salt and pepper to taste, and remove from the heat.
- Mix the spinach, ricotta, egg, and the remaining Parmesan together in a medium-sized bowl. Add salt and pepper, and stir until well mixed.
- In the bottom of an 8-inch square baking dish, spread roughly ½ cup of the pumpkin sauce. Then, spread a layer of the cheese and spinach mixture along each lasagna noodle, roll and place the rolls into the baking dish.
- Pour the remaining pumpkin sauce on top of the noodles and coat with mozzarella.
- Bake for 40 minutes covered, until cheese is melted and bubbling. Enjoy!