Pumpkin-Filled Lasagna Rolls
This inventive variation on a theme employs pumpkin, subtly flavored with sage and lightened with egg white, as the filling for rolled lasagna noodles that are then sauced and baked.
  • 6 amaretti cookies (crisp Italian macaroons), finely ground (3 tablespoons)
  • 1-1/2 cups canned solid-pack pumpkin puree
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese
  • 3 tablespoons plain dried bread crumbs
  • 1 egg white
  • 2 teaspoons chopped fresh sage, or 1/4 teaspoon dried
  • 2 teaspoons sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lasagna noodles
  • 3/4 cup evaporated skimmed milk
  • 2 tablespoons slivered almonds, finely chopped
  • 2 teaspoons unsalted butter, cut into small pieces

1. In medium bowl, stir together amaretti crumbs, pumpkin puree, 1/4 cup of Parmesan, bread crumbs, egg white, 1 teaspoon of sage, the sugar, almond extract, salt and pepper.

2. In large pot of boiling water, cook lasagna noodles according to package directions.

3. Preheat oven to 400°F. With a paper towel, very lightly oil a 7- x 11-inch gratin dish or baking dish.

4. Drain lasagna noodles, rinse and drain again. Lay lasagna noodles flat on a kitchen towel and pat dry. With a short end facing you, spread 1/4 cup of filling over each noodle and roll up. Place lasagna rolls in a single layer seam-side down in prepared baking pan.

5. In measuring cup, combine evaporated milk and remaining 1 teaspoon sage and pour over rolls. Sprinkle remaining 2 tablespoons Parmesan and almonds on top and dot with butter. Bake uncovered 25 to 30 minutes, or until bubbly and lightly golden.

Nutritional Information
Per serving: 412 calories, 8.9g total fat, 3.3g saturated fat, 3.1g monounsaturated fat, 1.6g polyunsaturated fat, 3.3g dietary fiber, 17g protein, 66g carbohydrate, 13mg cholesterol, 534mg sodium.
Good source of: beta-carotene, calcium.

Date Published: 09/19/2005 > Printer-friendly Version

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