Pumpkin Lasagna Rolls

6 lasagna noodles

Pumpkin Filling
15 oz can pureed pumpkin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/8 tsp nutmeg

Ricotta Filling
15 oz. part skim ricotta cheese
1/2 tsp salt

Bechemel Sauce
1 1/4 c cup skim milk (I would probably use closer to 1 1/2 next time)
2 Tbsp Smart Balance Tub Butter
2 Tbsp flour
1/4 tsp nutmeg
1 tsp lemon zest

1/4 c grated parmesan cheese

Bring a large pot of water to boil. Drop in lasagna noodles and simmer 9-10 minutes (just before done).

Place noodles over the lip of a large mixing bowl to cool.

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 until golden (a few minutes). Whisk in milk and bring to simmer. Cook 7-8 minutes, until thickened. Add nutmeg and lemon zest and set aside.

To assemble to rolls, lay out noodles and spread pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture on top and spread 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 the lasagna rolls.

Bake in a 350 degree preheated over, covered for 15 minutes. Sprinkle parmesan cheese over teh lasagna rolls and bake uncovered for another 10 minutes. Remove from oven and let cool for 15 minutes before serving.


Serving Size: 1 rolls