How to Make Gluten-Free Pumpkin Lasagna Rolls
Look no further for a savory fall recipe! These Gluten-Free Pumpkin Stuffed Lasagna Rolls with a brown butter sage mornay sauce are calling your name!
Directions:
For the Lasagna Sheets
1. Bring a large pot of salted water to a boil, then add the gluten-free lasagna sheets to the pot. I recommend adding 3-5 at a time, depending on the size of the pot, to avoid the sheets from sticking together.
2. Cook according to the box instructions, and if cooking in sections, lay the cooked sheets on a greased baking tray. Repeat with all of the lasagna sheets.
3. To ensure a smooth process, lay all of the lasagna sheets on a large baking sheet or two. Ensure that the sheets aren’t laying on top of one another.
For the Filling
4. In one bowl, add the pumpkin puree with the nutmeg, salt and pepper. Mix together, then set to the side.
5. In another bowl, mix together the ricotta, parmesan and rosemary sprigs.
6. Add a tablespoon and a half of the pumpkin filing to the middle of each noodle and spread across to coat the noodle.
7. Then, spread a tablespoon of the ricotta filling on top of the pumpkin filling. Repeat with the rest of the lasagna sheets.
8. To roll, grab one end of the lasagna sheet and roll tightly towards the other side. Arrange the rolls seam-side down along one of the baking trays. You’ll be transferring them to a baking dish later.
For the Mornay Sauce
9. Melt the butter over medium heat, then add the sage leaves.
10. Reduce the heat to medium-low and stir continuously until the butter is a golden brown with a nutty aroma and the sage leaves are crispy.
11. Carefully, remove the sage leaves with a fork and set on a paper towel lined plate.
12. Whisk in the flour into the brown butter. Then, slowly pour in the milk as you continue to whisk. It will thicken up, just be patient.
13. Once the sauce is thick enough to coat the back of a spoon, whisk in the cheese. Stir until all of the cheese is combined with the sauce.
14. Then, add the pumpkin puree and spices. Whisk again to combine before removing from heat.
For the Toppings
15. Preheat the oven to 350 degrees Fahrenheit.
16. Add a layer of the mornay sauce to the bottom of an oven-safe baking dish.
17. Then, carefully arrange the pumpkin lasagna rolls into the baking dish. 18. Make sure you set them down seam-side down to avoid them unraveling.
19. Once all of the rolls are situated in the baking dish, pour the rest of the mornay sauce across the top and sides of the rolls.
20. Finished with the blend of parmesan and mozzarella cheese before popping in the oven.
21. Bake for 30 minutes on the center rack. Broil on high for 2-3 minutes- remember to keep a close eye on it during this time.
Then, remove from the oven and allow to cool for 10 minutes. Garnish with the crispy sage leaves and enjoy!
For the full recipe, visit the-bottomless-pit.com!