One of my clients and good friends is a week away from her due date with her first baby, how exciting, she is off work and has extra time and has been preparing meals and freezing them for when the baby comes. We were chatting about great meals to make and freeze and my sister's recipe for spinach lasagna roll-ups came to mind. A nice twist of a typical lasagna topped with marinara. With it being fall and pumpkin season I decided to put my own spin on the dish with a homemade pumpkin parmesan sauce! I have to say it is pretty good, it received two big thumbs up from the hubby!
Pumpkin Parmesan Sauce Ingredients 1/4 cup butter (4 Tbsp) 1/2 small onion diced 3 cloves of garlic salt pepper 2-15 oz cans of pure pumpkin (or 1-29 oz can) 1 1/2 cups chicken stock 1/2 teaspoon nutmeg 1 cup parmesan cheese
Instructions In a medium sized stock pot heat the butter until melted and then add the garlic and onion. Cook until the onion is soft, about 6-8 minutes. Stir in the pumpkin, chicken stock, nutmeg, salt and pepper. Stir the mixture well over medium heat until smooth and creamy for about 10-12 minutes. Add the parmesan cheese and stir until melted and mixed. Turn the heat down to low and let sit for another 5-7 minutes.
The recipe makes enough sauce for the lasagna and some leftover. We have been using our leftover sauce all week:-)
Spinach Lasagna Roll-ups
Ingredients 1 small onion diced 1 garlic clove 1/2 tbsp olive oil 2 package of frozen spinach defrosted and drained 1 cup shredded mozzarella cheese 1/2 cup parmesan cheese 1 egg 1 teaspoon sugar pinch of pepper 12 lasagna noodles
Instructions Preheat oven to 350. In a medium saute pan, heat olive oil on medium heat and saute garlic and onion. Add spinach and cook until mixture is dry. Transfer spinach, onion, and garlic mixture to a mixing bowl and add both cheeses, egg, sugar, and pepper and mix. At the same time boil lasagna noodles in salted water. Remove noodles from boiling water. I left my noodles in my strainer as I took each one out to fill with the mixture. Place noodle down on flat surface and fill with about one half cup of the spinach mixture. Roll-up and place in a casserole dish that has been lightly sprayed with olive oil. Cover the roll-ups with pumpkin parmesan sauce and bake for 30-35 minutes at 350 degrees. Serve and top with extra sauce if desired!