🎃Ever tried pumpkin in lasagna🍝 These rolls are a fall twist you didn’t know u needed! 🍂 #pumpkin

🎃Ever tried pumpkin in lasagna🍝 These rolls are a fall twist you didn’t know u needed! 🍂 #pumpkin

🎃 Ever tried pumpkin in lasagna🍝? These rolls are a fall twist you didn’t know you needed! 🍂 #PumpkinTwist #FallVibes #CozyEats
#parmigianoreggiano

Pumpkin Lasagna Rolls

Ingredients:
• 1 package of wavy lasagna🍝
• 1 large onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 1.5 cups pumpkin purée 🎃
• 1.5 cups ricotta cheese 🧀
• 1.5 cups fresh spinach, chopped 🌿
• 2 tbsp fresh sage, chopped 🌱
• 1/4 cup fresh basil, minced 🌿
• 1/2 cup mozzarella cheese, grated (set some aside for topping) 🧀
• Olive oil 🫒
• Butter 🧈
• 1/4 cup Parmigiano Reggiano, ​⁠@ParmigianoReggianoIT ​⁠@ParmigianoReggianoUSA grated 🧀
• Salt and pepper to taste 🧂👅
Preparation:
1. Cook the wavy lasagna: Boil salted water, then cook the lasagna until al dente. Don’t overcook! Drain and set aside. 🍝
2. Prepare the filling:
• Heat olive oil and butter in a pan. Sauté the diced onions 🧅 until translucent, then add minced garlic 🧄 and cook for another 2 minutes. Stir in the chopped sage 🌱 and set aside.
• In a bowl, mix the pumpkin purée 🎃, ricotta cheese 🧀, chopped spinach 🌿, basil 🌿, and sautéed onions until well combined. Transfer the mixture to a pastry bag.
3. Assemble the rolls:
• Lay each wavy lasagna flat, pipe the filling down the center, and roll it up. 🍝
4. Bake:
• In a baking dish, spread marinara sauce (check out my recipe for the perfect pairing!). Place the rolled lasagna on top.
• Sprinkle with the reserved grated mozzarella 🧀 and Parmigiano Reggiano 🧀. Bake at 350°F (175°C) for about 25 minutes or until golden brown. 🔥
5. Serve: Drizzle with olive oil 🫒 and garnish with fresh basil 🌿 and extra Parmigiano Reggiano @parmiggianore🧀 before serving. Enjoy!😋