Fall Chicken Lasagna Rolls

I have been seeing a lot of pumpkin recipes lately (I wonder why?!), and I normally associate pumpkin with a soup dish. I am a bit souped out, but I wanted something warm and filling.

I have also never had a pumpkin gnocchi, but it’s something that has always sort of sounded good and different. This lead to me craving Italian. My craving lead me to try something a little different, and I am so glad I did!

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The idea of this lasagna is that you get a bit of the pumpkin flavor and spice without sacrificing any of the traditional lasagna elements. There is a little surprise of pumpkin flavor in the occasional bite.  Adding rotisserie chicken speeds up the process and makes it a substantial, filling meal with a good chunk of protein.

Another benefit of this dish is that if you have children or another picky eater, you can either add or omit parts of the roll, like the spinach or the extra mozzarella cheese on top.

The sauce calls for piquillo peppers, which I chose for their sweetness. It brightens the tomato sauce, which compliments the subtle sweetness of the ricotta/pumpkin mix well. If you can’t find them, roasted red peppers packed in water will work well too. This will freeze well and is definitely worth the effort.

Please leave me comments to let me know what you think.

Fall Chicken Lasagna Rolls

12 servings- two servings makes an excellent dinner

Ingredients

12 oz whole wheat lasagna noodles, cooked and cooled
1 T olive oil
3 cloves garlic
1/2 large onion, minced
4 cups tomato sauce, Italian variety (canned)
1/2 cups grilled piquillo peppers packed in water (or roasted red peppers)
1 C. part skim ricotta cheese
3/4 C. Pumpkin puree
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
8 oz. rotisserie chicken, shredded
About 2 cups spinach
1 cup shredded mozzarella cheese
1 oz grated Italian Style 5 Cheese Blend (I used Kroger brand)

Nutrition Facts

Serving Size 196 g
Amount Per Serving
Calories 204  Calories from Fat 45
% Daily Value*
Total Fat 5.0g8%
Saturated Fat 1.9g10%
Trans Fat 0.0g
Cholesterol 37mg12%
Sodium 631mg26%
Potassium 379mg11%
Total Carbohydrates 25.5g8%
Dietary Fiber 5.0g20%
Sugars 4.5g
Protein 14.9g
Vitamin A 67% • Vitamin C 23%
Calcium 11% • Iron 15%
* Based on a 2000 calorie diet

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.  Cook the lasagna noodles according to package directions. When they are finished, rinse with cool water and lay out on a paper towel to cool.
  2. While the noodles are cooking, mince the garlic and the onion. If you have a food processor, put the garlic in and then pulse the onion until there are uniformly small pieces.
  3. Heat about one tablespoon of olive oil in a medium sauce pan. Caramelize garlic and onion on medium-high heat.  Transfer to a large mixing bowl.
  4. Puree the half-cup of piquillo peppers and add to the sauce pan that had the garlic and onion mixture. It’s okay if the pan still has some onions and garlic in it.
  5. Add the Italian tomato sauce to the sauce pan, cover and bring to a simmer on medium heat, then turn heat down to low. Add crushed red pepper to sauce at this point if desired.
  6. In the bowl, mix together ricotta cheese, pumpkin, grated cheese, nutmeg, cinnamon salt and pepper. Adjust the seasonings to your taste.
  7. Add egg and mix well. Add in the shredded rotisserie chicken.
  8. Add about 1/2 cup of red sauce to the bottom of a 9×11 glass baking pan after coating with cooking spray.
  9. Add about 1/4 cup of ricotta mixture to a lasagna noodle and smooth out. Then carefully top with spinach leaves. Use a spoon to add about 1 T of the red sauce on top of the spinach leaves and roll up.  Set on its side carefully in the pan.
  10. After all twelve rolls are in the pan, top with remaining sauce and sprinkle with mozzarella cheese. Cover with foil coated in cooking spray (spray side down) and place in oven for 35 minutes.
  11. After 35 minutes, take off foil and sprinkle with a bit more grated cheese. Place back in oven for 5 minutes.
  12. Let cool before serving. Serve warm, or cool to room temperature and freeze individually.

Inspired by Spinach Artichoke Lasagna Roll Ups.

I am now officially excited for dinner this week! Have a good one.

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Health and Joy and HAPPY HALLOWEEN

pumpkins

alex

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