Pumpkin lasagne rolls

Loaded with oozy cheese, bacon and crispy breadcrumbs, this pasta bake will be a crowd pleaser. Plus, there is a healthy balance of veg in there too.

641 calories per serve

Allergens: Recipe may contain gluten, milk, sesame, egg and wheat.

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11 Ingredients

  • 1kg butternut pumpkin, peeled, deseeded, chopped

  • 250g packet fresh lasagne sheets

  • 2 x 250g packet frozen spinach, thawed, drained

  • 500g fresh ricotta

  • 3 garlic cloves, crushed

  • 3 tsp Italian dried mixed herbs

  • 155g (11 ⁄2 cups) pre-grated 3 cheese blend

  • 2 tbsp olive oil

  • 150g rindless middle bacon rashers, finely chopped

  • 60g (2⁄3 cup) fresh breadcrumbs, made from day-old sourdough bread

  • 1⁄3 cup chopped fresh continental parsley leaves

3 Method Steps

  • Step 1

    Cook pumpkin

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    (1kg butternut pumpkin, peeled, deseeded, chopped) in a large saucepan of boiling water for 10 minutes or until tender. While pumpkin is cooking, add 1 lasagne (250g packet fresh lasagne sheets) sheet to same pan. Cook for 1 minute or until softens slightly. Transfer to a baking paper-lined plate. Repeat with remaining lasagne sheets. Drain the pumpkin, reserving 125ml (1 ⁄2 cup) of the cooking liquid.

  • Step 2

    Preheat oven to 220C/200C fan forced. Place spinach (2 x 250g packet frozen spinach, thawed, drained) in a large bowl. Add ricotta (500g fresh ricotta), garlic (3 garlic cloves, crushed), mixed herbs (3 tsp Italian dried mixed herbs) and 55g (1 ⁄2 cup) cheeseStiruntilcombinedPlace.. pumpkin, 55g (1 ⁄2 cup) of remaining cheese and reserved cooking liquid in a food processor. Process until smooth. Season. Spread half over base of a 3L (12 cup) baking dish. Cut lasagne sheets in half crossways. Divide ricotta mixture among lasagne sheets. Roll up to enclose filling. Place rolls, in a single layer, in dish. Top with remaining pumpkin mixture then cheese (155g (11 ⁄2 cups) pre-grated 3 cheese blend). Bake for 10 minutes.

  • Step 3

    Heat oil (2 tbsp olive oil) in a large frying pan over medium heat. Add bacon (150g rindless middle bacon rashers, finely chopped). Cook, stirring, for 5 minutes or until crisp. Transfer to a bowl. Add breadcrumbs (60g (2⁄3 cup) fresh breadcrumbs, made from day-old sourdough bread) and half the parsley (1⁄3 cup chopped fresh continental parsley leaves). Stir until combined. Scatter over the rolls. Bake for a further 20 minutes or until pasta is cooked through and top is golden. Set aside for 10 minutes to cool slightly before serving. Top with remaining parsley to serve.
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Recipe Notes

To make this vego, swap bacon for 2 tbs finely chopped pitted kalamata olives or 1 tbs finely chopped capers. No need to fry them, just stir into the breadcrumb and parsley mixture in step 3.

Image by Liz Macri And Vanessa Levis

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