Pumpkin Lasagna
Sage-scented pumpkin rolled up in lasagna noodles and drizzled with browned butter–scrumptious!
12 lasagna noodles
2 tablespoons melted butter
7 tablespoons butter
4 teaspoons minced fresh sage
3 cups pumpkin puree (canned or homemade)
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
2 eggs
1 to 2 tablespoons dry breadcrumbs
Chopped toasted pecans for garnish (optional)
Equipment: 9″ x 13″ baking pan
Natural gas stovetop and oven
Servings: 4 to 6
Preheat oven to 350 degrees.
Cook the noodles according to package directions, drain, and gently toss with 2 tablespoons melted butter.
In a saucepan over medium-low heat, melt 7 tablespoons of butter and cook, stirring as needed, until nut-brown and fragrant. Remove from the heat and stir in the minced sage.
Spoon about 3 tablespoons of the butter mixture into a skillet and place over medium heat. Stir in the pumpkin, salt, and pepper and cook until the pumpkin has dried out a bit. Remove from the heat.
In a large bowl beat the eggs lightly. Whisk in the pumpkin mixture a little at a time, mixing well after each addition; if you add too much at a time or too quickly, the eggs will curdle. Stir in the breadcrumbs, using just enough to thicken the pumpkin mixture.
Divide the pumpkin mixture into 12 equal portions, using one portion per lasagna noodle. Spoon the pumpkin down the center of a noodle from one end to within 2 inches of the opposite end. Roll up the noodle beginning with the “filling end.” Place the rollup in the baking pan and repeat with the remaining noodles.
Drizzle the remaining 4 tablespoons of the butter mixture evently over the rollups. Cover the baking pan with heavy-duty aluminum foil, making sure to seal all edges tightly.
Bake for about 30 minutes to heat through.
Place the rollups on a heated serving platter and pour the pan drippings over the rollups. If desired, garnish with chopped toasted pecans.
Recipe courtesy of Jennifer E. Mack of Pensacola, Florida, and Iowa City, Iowa