What it is about pumpkin? There are plenty of foods that only come around for a short period of the year. Cranberries, artichokes, figs….People don’t start putting those things in every. single. dish. possible. The thing is, I’m the exact same way. I recently tweeted that I (proudly) went through three cans of pumpkin in two days. For me, pumpkin food signifies fall, my favorite season of all.
I’ve had this recipe bookmarked since I saw it in January. I wasn’t in the mood for pumpkin then, but I sure am now! Branny made a vegan version, but I decided to make this using dairy products. The filling is extra creamy and smooth. Next time I may add some toasted walnuts for a little crunch.
adapted from Branny Boils Over
- Bring a large pot of water to boil on a stove. Drop in lasagna noodles and simmer until pliable, 9-10 minutes. Place noodles to cool over the lip of a large mixing bowl, draping one portion of the noodle on the outside of the bowl and one on the inside.
- 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 combination a few minutes until golden. Whisk in milk and bring to a simmer. Cook 7-8 minutes until thickened. Add nutmeg and lemon zest, and set aside.
- Assemble rolls by laying noodles out and spreading pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture down the pumpkin layer, then gently smooth 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 lasagna rolls.
- Bake in a 350* preheated oven, covered, for 15 minutes. Sprinkle Parmesan cheese over the lasagna rolls. Bake, uncovered, for another 10 minutes. Remove from oven and let cool for 15 minutes before serving.