Pumpkin Lasagna Roll-Ups

The perfect comfort meal.

Guest Chef: Kelsey

Location: Sacramento, California

Recipe: Pumpkin Lasagna Roll Ups by Kelsey

Why this Recipe Was Selected: “I love lasagna so a pumpkin lasagna was an obvious choice for me. Once I started reading the recipe I had selected, I quickly realized it wasn’t going to work (for me) so I decided to create my own and I’m glad I did. I hope you enjoy it as much as I did!” ~Kelsey

Pumpkin Lasagna Roll-Ups

Recipe yields one 9x13” lasagna

Ingredients

• 12 to 15 lasagna noodles boiled

• 16 ounces ricotta cheese

• 1 (15 ounce) can pumpkin puree

• 1 cup finely grated parmesan cheese

• 2 cups grated whole milk mozzarella (low moisture)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 3 cups milk, warmed

• 1 clove of garlic, grated

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon of smoked paprika 

• 1 teaspoon kosher salt

• ¼ teaspoon fresh cracked black pepper

• A few dashes of tabasco, optional

Fried Sage

• 2 tablespoons unsalted butter

• 12-15 fresh sage leaves

Mushroom Duxelle 

• 3 tablespoons unsalted butter

• 16 ounces cremini mushrooms, minced

• 3 shallots, minded

• 8 sprigs of thyme

• ¼ cup white wine (Sauvignon Blanc or dry sherry)

Instructions

See full recipe on here for instructions.