Creamy Turkey and Pumpkin Lasagna Roll Ups
Danalaila
November 30, 2015
super easy
Ingredients
- 1 box brown rice gluten free Lasagna noodles cooked
Filling
- 1 pound ground turkey
- 2 large garlic cloves - chopped
- 1/2 large white onion - chopped
- 1 tbsp fresh sage - chopped
- 1-2 tbsp extra virgin olive oil
- 1/4 can pumpkin puree
- salt and pepper
Pumpkin Cream Sauce
- 2 tbsp light butter
- 2 tbsp flour
- 1/4 cup pumpkin puree
- 1/4 cup chicken stock - low sodium
- 1 pinch ground nutmeg & salt and pepper
- 1/4 cup grated parmesan cheese
- 1 cup 2% milk
Ricotta Cheese Filling
- 1 15 oz park skim ricotta cheese
- 1/2 cup grated parmesan cheese
- salt and pepper
Servings:
Units:
Instructions
- Cook lasagna noodles and add a slash of olive oil to the pot to prevent sticking and the drain rinse and set aside. Lay them out on a baking sheet until you are ready so they are easy to work with.
- In a large sauté pan add the olive oil and onion and a pinch of salt and cook for about 6 minutes and then add in the garlic and cook another two minutes. Next add in the ground turkey and some more salt and pepper and cook until no longer pink. Then add in the pumpkin and sage and cook another 3 minutes and then turn off the heat and set aside.
- In another mixing bowl add the ricotta cheese, parmesan and a pinch of salt and pepper and mix week and set aside.
- For the cream sauce- add the butter and flour to a pot and whisk a few minutes to get the raw flour taste out and then add in the milk and whisk and simmer a few minutes until the sauce starts to thicken. Then add in a pinch of nutmeg, pumpkin puree and some salt and pepper and cook another 2 minutes until you can coat the back of a spoon. Turn off the heat and add in the cheese and whisk well and then set aside.
- Now time to build- In a large mixing bowl combine the turkey mixture with the ricotta mixture and stir to combine. Then take each noodle and spread a good amount of the filling all down the noodle and then roll each one up.
- In the bottom of a baking dish spread a little of the pumpkin cream sauce and then add the lasagna roll seam side down. Last, top all the lasagna rolls with the rest of the pumpkin cream sauce.
- Cover the baking dish with foil and bake at 375 degrees for 20 minutes and then take off the foil and bake another 10 minutes and enjoy!!!
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