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Pumpkin lasagne rolls recipe
Pumpkin lasagne rolls recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Irresistible cheesy bacon pasta bake with crispy topping, and a good dose of veggies. Perfect for a crowd!
Ingredients:
  • 1kg butternut pumpkin, peeled, deseeded, chopped
  • 250g packet fresh lasagne sheets
  • 2 x 250g packet frozen spinach, thawed, drained
  • 500g fresh ricotta
  • 3 tsp Italian dried mixed herbs
  • 155g (11 ⁄2 cups) pre-grated 3 cheese blend
  • 150g rindless middle bacon rashers, finely chopped
  • 60g (2⁄3 cup) fresh breadcrumbs, made from day-old sourdough bread
  • 1⁄250.00 ml chopped fresh continental parsley leaves
Instructions:
  • Boil the pumpkin in a large saucepan until tender. Add lasagne sheet to the pan and cook until slightly softened. Transfer to a baking paper-lined plate. Repeat with remaining lasagne sheets. Drain pumpkin, saving 125ml (1⁄2 cup) of the cooking liquid.
  • Preheat the oven to 220C/200C fan forced. In a large bowl, combine spinach with ricotta, garlic, mixed herbs and 55g (1⁄2 cup) cheese. In a food processor, blend pumpkin, 55g (1⁄2 cup) cheese and cooking liquid until smooth. Season with salt and pepper. Spread half of the pumpkin mixture in a 3L (12 cup) baking dish. Cut lasagne sheets in half and divide the ricotta mixture among them. Roll up the sheets to enclose the filling and place them in the dish. Top with the remaining pumpkin mixture and cheese. Bake for 10 minutes.
  • 1. In a large frying pan over medium heat, heat oil. Add bacon and cook, stirring, for 5 minutes until crisp. Transfer to a bowl. 2. Combine the cooked bacon with breadcrumbs and half of the parsley. Mix well. 3. Sprinkle the mixture over the rolls and bake for another 20 minutes until golden brown. 4. Let it cool slightly for 10 minutes before serving. Garnish with the remaining parsley.

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