Stories From Women Who Walk

60 Seconds: Warm Cozy Comforting Comfort Food.

Episode Summary

The weather is chill and we could use some comforting pumpkin lasagna roll-ups.

Episode Notes

Coming to you from Whidbey Island, Washington this is 60 Seconds, your daily dose of hope, imagination, wisdom, stories, practical tips, and general riffing on this and that.

In a conversation on Saturday with a few of my fellow podcasters the question of staying true to the promise we made to our listeners when we created our podcast trailers gave me pause. Within my podcast Stories From Women Who Walk what is my 60 Seconds podcast promise? A daily dose of hope, imagination, wisdom, stories, practical tips, and general riffing on this and that.

With that in mind I’d like to share Pumpkin Lasagna Roll-Ups because the weather is chill and what’s wanted is some wonderfully comforting comfort food to enjoy in anticipation of that time when we can all be together again around the table:

Pumpkin Lasagna Roll Ups

Prep Time: 30 mins

Cook Time: 40 mins

Yield: 4 to 6 persons

Ingredients

12 to 15 lasagna noodles ( DeCecco Lasagna no. 1; 6.5 inches long)
12 ounces ricotta cheese
1 (15 ounce) can pumpkin puree
1 cup finely grated Parmesan cheese, plus more for serving
2 eggs
¼ teaspoon dried sage
¼ teaspoon pumpkin pie spice
a pinch each kosher salt and pepper
1 8-ounce ball mozzarella, grated
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼ teaspoon freshly grated nutmeg
2 cloves garlic, minced

Instructions

Preheat the oven to 350 degrees F.

Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, around 8 minutes. You will need 12 lasagna noodles for this recipe. I suggest cook 15 in case some tear while cooking.

Once the lasagna noodles are cooked, rinse in cold water.

In a large bowl, whisk together the ricotta, pumpkin, Parmesan, eggs, a pinch of salt and pepper (remember that Parmesan cheese is salty), the dried sage and pumpkin pie spice; then stir in 1½ C grated mozzarella.

Heat the butter in a large skillet over medium heat. Once sizzling, whisk in the flour and let it cook for 2 to 3 minutes, until fragrant. Add minced garlic. Whisk a little more until fragrant and golden. Slowly whisk in the milk, stirring the entire time to avoid lumps. Whisk constantly until the mixture thickens, about 3 to 4 minutes. Reduce the heat to low and stir in a pinch of salt and pepper along with the fresh nutmeg. Taste the sauce and adjust seasonings if needed.

Ladle ½ cup or so of sauce in the bottom of a 9x13 inch baking dish and spread to cover.

Lay a noodle flat on a surface, place 3 tablespoons of the mixture on the noodle, spread and roll up tightly from one end. (I used a quarter cup dry measure for ease).

Place the lasagna roll-ups seam-side down in the dish. Pour the remaining sauce over top of the roll ups. Sprinkle the remaining mozzarella on top. Bake about 40 minutes until golden and bubbly. Eat in good health!

This is the place to thrive together. Come for the stories - stay for the magic. Speaking of magic, would you share a nice rating/review on Apple Podcasts and when you come back bring your friends and rellies. You’re invited to stop by the website and subscribe to stay current with Diane, her journeys, her guests, as well as creativity, imagination, walking, stories, camaraderie, and so much more: Quarter Moon Story Arts

Production Team: Quarter Moon Story Arts

Music: Mer’s Waltz from Crossing the Waters by Steve Schuch & Night Heron Music