Pumpkin and Kale Lasagna Roll-Ups.

Pumpkin and Kale Lasagna Roll-Ups. A perfect make-ahead fall recipe. Personally, I think leftover lasagna tastes better than fresh.  Hence, I ate this for the rest of the week.  Anyone else feel this way?  Hope you enjoy this dish!  It will satisfy your pumpkin cravings in a healthy way.

Ingredients:

• 1 Tbs extra virgin olive oil
• 1 med onion, diced
• 4 cloves garlic, minced
• 8 oz mushroom, chopped
• 1 bunch of kale (about 3 cups), roughly chopped
• 1/2 cup dry white wine
• 1/2 cup chopped fresh basil
• 1 (15oz) can pumpkin puree
• 1 large egg
• 15 oz part-skim ricotta
• 2 cups mozzarella cheese
• 2 cups favorite tomato sauce (I used spicy marinara sauce)
• 12 Lasagna noodles

Directions:

Preheat oven to 350F.  Heat 1 Tbs oil in a large saucepan over med heat.  Add onion and sauté until translucent, approx 5-7 min.  Add garlic and cook until fragrant, 2 min.  Add mushroom and kale and cook down, approx 5-7 min.  Pour in wine and cook until reduced.  Stir in herbs, season w/ salt and pepper (stir some more), and turn off heat.

Meanwhile, bring large pot of salted water to boil.  Add lasagna noodles and cook as directed.  Drain and lay lasagna noodles out flat on a baking sheet or a flat surface to cool.

Combine pumpkin, 1 egg, 1 ½ cups mozzarella cheese, and kale mixture in a bowl.  Stir until well combined.  Season with salt and pepper.

Assembly:  Spray 9 X 13 baking dish with cooking spray.  Line bottom with 1/2 cup of marinara sauce.  Take 1/3 cup of filling and spread evenly over noodle. Carefully roll and place seam side down into baking dish.  Repeat with remaining noodles.  Top rolled noodles with remaining sauce and mozzarella cheese.  (Make-ahead: to store or freeze, cover lasagna tightly with plastic wrap, then aluminum foil.)

Bake:  Cover with aluminum foil and bake for 30-35 min.  Remove foil and bake for additional 5 min, or until cheese is melted on top.  Remove from oven and serve warm.

Source: healthy aperture