Lasagna roll casserole with pumpkin and cream sauce – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 sheets for lasagna
- 1.5 tbsp. pumpkin puree
- 350 gr diced bacon
- 2 tbsp. l (30 gr.) Butter at room temperature
- 3 tbsp. l premium wheat flour
- 4 tbsp. milk at room temperature
- 2 cloves of chopped garlic
- 1 tbsp. grated parmesan
- 1/4 tsp nutmeg
- 2 tbsp. grated mozzarella
- 1.5 tbsp. ricotta cheese
- 1 tsp red pepper flakes
- 1/2 tsp orange zest (1 small orange)
- 12 fried sage leaves *
Recipes with similar ingredients: pumpkin puree, bacon, cheese mozzarella, ricotta cheese, parmesan cheese, lasagna paste, milk, nutmeg, red pepper flakes, Orange zest, sage
Recipe preparation:
- Heat a medium saucepan over medium heat. Add creamy butter and melt. Mix with flour and fry for 1 min., Constantly stirring. Slowly add milk, about 1 tbsp. at a time mixing until uniform between additives. Add the garlic and reduce heat to a minimum to maintain gentle boiling. Cook over low heat for 20 minutes, stirring occasionally whisk. Add 1/2 tbsp. parmesan, nutmeg and 2 tsp. salt. Transfer about 1.5 tbsp. sauce in a bowl and mix with pumpkin puree.
- Put the bacon in a medium skillet and place on a medium the fire. Cook the bacon, stirring frequently, until golden brown color and crisp, 10 to 12 min. Put the bacon in the middle bowl with a spoon, then mix with mozzarella, ricotta, the remaining 1/2 tbsp. parmesan, flakes of pepper, orange zest and 3/4 tsp salt.
- Preheat the roasting pan or oven to the maximum. Put one grill in the lower third of the oven and the other in the upper third.
- Pour 1.5 tbsp. pumpkin sauce on the bottom of a baking dish size 23 by 33 cm., leave the rest for later use.
- Bring a large pot of water to a boil over high heat. Boil the lasagna sheets according to the instructions on packaging, about 4 min. Remove the sheets from the water using forceps and put on a baking sheet to allow them to cool slightly. When they become cold enough, start assembling the rolls. Positioning leaf vertically, place a small amount of cheese mixture on the end of the sheet closest to you. Using a small spoon evenly spread the mixture to about half the sheet. Wrap the sheet around toppings. Put the lasagna roll into the prepared shape with a seam way down. Repeat with the rest of the filling and sheets. You should get two rows of 6 rolls. Use two sauces to make strips on pasta. Pour one third of the pumpkin sauce along the walls of the pan to cover about half the row rolls. Then pour half the white sauce over the other half a row of rolls. Repeat with the rest of the pumpkin and white sauce, ending with pumpkin sauce (total 5 rows of sauce).
- Place the pan in the lower third of the oven and cook for 15 minutes. Move the mold to the upper third of the oven and fry until the top will not turn brown, and the sauce will bubble up, about 4 min Garnish with fried sage leaves before serving. Recipe Lasagna with pumpkin. Note * To fry sage leaves, pour a little oil on the bottom of a small stewpan and place on moderately high fire. When the oil is hot, add leaves sage, 4 pieces at a time and fry, often turning over, about 20 sec for each batch. Pull out the leaves and lay on paper towels. Salt to taste.
