Sage Pumpkin Lasagna Roll Up Pull Aparts

Fall their best flavor: warm and cozy kabocha pumpkin and ricotta lasagna roll up with a crispy sage.



Fall is my favorite time for all comfortable comfort foods. Give me all the soups and stews and savory things full of carbohydrates because you believe I eat like I need to fatten for the winter. Cold weather certainly makes me hungry and when I'm hungry, carbohydrates that will only do.

Carbohydrates like this wise lasagna pumpkin! I like classic combos from pumpkin and wise together. The creaminess of sweet pumpkin, in this case, kabocha, with crispy sage leaves is where it is at. If you haven't cooked with kabocha before, I hope you try it. You will surely recognize it at the store: it is that a little squashed greens of small pumpkin are hanging out with butternut squashes. Kabocha is sweeter than pumpkin, but has a similar texture and flavor, which makes it perfect for regular pumpkin substitutes.

I like kabocha with passion. The only thing I don't like is prepping it because it has very difficult skin. Every time we buy kabocha Mike has become one to cut it. He always told me that it was really easy (and safe) to cut it, but I panicked myself and refused.

Inggerdients
Kabocha Pumpkin Sage Sauce

  • 2 tablespoons of olive oil
  • 1 2-lb. kabocha or butternut squash, peeled, peeled and cut ½ "pieces (about 3 cups)
  • 1 small onion, chopped
  • 2 minced garlic cloves
  • finely chop 1 tablespoon of fresh sage
  • salt and black pepper
  • 2 cups of low sodium chicken or vegetable stock
  • Ricotta fills up
  • 1 pound of fresh ricotta, dried

Fresh grated nutmeg

  • 1 teaspoon of fresh grated lemon peel (from about 1/2 lemon)
  • 1 cup of grated Parmigiano-Reggiano
  • 1 large egg
  • salt and black pepper

To assemble:

  • 1 package of Lasagna noodles
  • 1-2 cups of fresh mozzarella, shredded or sliced
  • Crispy sage leaves to finish, if desired

Direction

  1. Heat oil in a large skillet over high heat. Add kabocha, onions, garlic, and be wise. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 8-10 minutes. Add the broth, bring to a boil, then turn to boiling heat until the flask is soft and comfortable, 15-20 minutes. Let it cool slightly then mix until smooth in a blender. Season with salt and pepper to taste.
  2. While kabocha boils (before you mix it), make ricotta fill by mixing together all ingredients.
  3. Boiled noodles lasagna according to the package. Spread 1-2 tablespoons of kabocha sauce, then about 1 tablespoon of ricotta mix evenly into each lasagna noodle. Roll tightly and place into the dish. Repeat until all noodles are rolled. Any additional sauce that you have above and around. Top with mozzarella.
  4. Bake at 375 ° F for 45 minutes or until the cheese melts and a little gold. Let it cool and enjoy warm, crispy sage leaves, if desired.


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