Family Style Fall Feast: Pumpkin and Spinach Lasagna Rolls
During the fall months, there's one thing we we can always rely on to bring us into a festive mood: everything goes pumpkin (and pumpkin spice)! From sweet desserts to savory classics, pumpkins seem to find their way into everything this time of year—but did you know that in addition to their signature flavor, pumpkins offer 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!