Wednesday, October 31, 2012

Pumpkin Lasagna Rolls with Dofino Gouda Cheese Sauce


Are you all Halloweened out yet?

Because I feel like Halloween has been going on for.ev.er. It could have something to do with the fact that I've been browsing some amazingly creative ghoulish goodies for weeks now. I have to admit that, despite my recent proclamation of my disinterest in the holiday, I've been inspired by all of the fabulousness out there on blogs, in magazines, on Facebook, and Pinterest...

{You even got me to make more than one Halloween inspired treat. You're good.}

So, ok... I guess I sort of enjoy the non-scary parts of Halloween. It can be kinda fun. And alarmingly sugar-filled.

My teeth hurt just thinking about it all. I see you dentists out there dancing a little jig in your offices...

While we're giving our molars time to recover from the assault, let's set aside the fun size chocolate bars & candy corn and eat some veggies.

And cheese.


I think I'd be perfectly content with trading my Halloween loot for cheese. I know that's a little abnormal, but I may just love cheese more than chocolate if you can believe it.

This little creation I thought up is a really fun use of all that pumpkin puree you've stashed in your pantry this fall. It might even be the perfect power-up meal for all the trick-or-treating that will be taking place tonight.

It's filling enough to keep you from snacking on candy between knocks at the door, warming enough to keep the autumn chill in the air at bay, easy enough to whip up while your little goblins run around the house on a sugar high, and whimsical enough to get a thumbs up from every family member.


Plus, it's swimming in Dofino Gouda cheese sauce. Let's be real, nobody is going to turn that down. Not even picky pirates & princesses.

Wishing you a safe & sweet Halloween!

Pumpkin Lasagna Rolls with Gouda Cheese Sauce

For Sauce:

2 tablespoons butter
1 teaspoon olive oil
3 heaping tablespoons flour
2 1/2 cups milk, preferably warm
4 oz. Dofino Gouda cheese, grated {Close to 1 1/2 cups}
salt to taste

For Rolls:

8 lasagna noodles
1 tablespoon butter
1/3 cup onion, chopped
1 teaspoon fresh thyme, finely chopped {or 1/2 teaspoon dried thyme}
1 cup ricotta cheese
1/3 cup pumpkin puree
1 egg
1/2 teaspoon salt
1/4- 1/2 cup extra cheese for sprinkling

Make Sauce:

1. In a medium pan over medium heat, melt butter and olive oil. Whisk in flour until there are minimal lumps and cook for 1-2 minutes, but do not brown.

2. Slowly add warm milk, whisking constantly. Bring to a bubble until slightly thickened, about 4-6 minutes.

3. Add grated Gouda cheese and whisk in until melted and smooth.

4. Season to taste with salt and set aside over low heat until ready to use.


Make Rolls:

1. Preheat the oven to 450 degrees. Prepare an 8x8 glass baking dish by spraying with non-stick cooking spray. Cover a large cookie sheet with foil and spray with non-stick cooking spray {this will help the noodles not to stick to the foil}. Set aside.

2. Bring a large pot of salted water to a boil, and cook lasagna noodles until al dente. {Remember, they will be baked also and you don't want them to get too mushy.}

3. Meanwhile, in a small saute pan, melt a tablespoon of butter and cook onion and thyme until softened and just beginning to turn golden.

4. Remove from heat and place sauteed onion in a medium bowl. Add ricotta, pumpkin puree, and egg, and salt, and mix together until well incorporated.

5. Ladle about half of the cheese sauce into prepared glass baking dish and spread out over the bottom.

6. When noodles are finished cooking, carefully remove from water and place each noodle on prepared baking sheet.

7. One at a time, scoop about 2 tablespoons {or more if you can fit it without overflow} of pumpkin/cheese mixture onto each noodle and spread evenly over length of noodle.

8. Roll each noodle up from the short end and place, seam side down, in baking dish with sauce. Repeat until all noodles are snugly in place.

9. Pour remaining cheese sauce over rolls. Sprinkle with extra grated cheese, and cover baking dish with foil.

10. Bake for about 20 minutes, until heated through and bubbly.

11. Remove from oven and uncover. Bake for another 5-8 minutes until the top begins to brown and the edges are bubbly and golden.

Disclosure: This is a post written for Dofino Brand cheese. Though I have been compensated for this post, I only feature brands I personally use, enjoy, and recommend. As always, the opinions here are all my own. :)

11 comments:

Marie said...

It's way too early to be drooling! Gouda cheese is my all time favorite cheese. grew up with the Blue Cock brand and it's still my # 1. I'll have to try Dofino. If you recommend it, I know it's gotta be good.

Congrats to another fab creation!

The Kitchen Prep said...

I love gouda, too! And fontina... and brie... really, just about all cheese! ;)

Kaylee said...

You and I are alike. I would trade just about anything for cheese : ) Pinning this to make soon!

The Kitchen Prep said...

You're a girl after my own heart, Kaylee! Please stop by & let me know how it turns out for you when you make it! :)

Brinked said...

That looks delicious!

Michelle's Tasty Creations said...

Hi there,
I found you on FB and this dish is delicious. I would love to invite you to share this, and any others you would like to, at my Creative Thursday link party (open thru Monday each week) at www.michellestastycreations.com. Have a great weekend :)
Michelle

Terry(BZTeacher) said...

I LOVE anything with pumpkin! And this looks SOOO good!
Do you ever post the nutrition info for a recipe?
I would like that info before making it.
Terry

Terry(BZTeacher) said...

I LOVE anything with pumpkin! And this looks SOOO good!
Do you ever post the nutrition info for a recipe?
I would like that info before making it.
Terry

The Kitchen Prep said...

@ Will - Thank you! :)

@ Michelle's Tasty Creations - Thanks for stopping by! I'll be sure to pop over to your page soon!

@Terry - Thanks a bunch, I don't usually post nutritional info... mostly because I have no idea what it would be! This particular recipe is not a "good for you" recipe {high in fat & calories due to the cheese, which is what makes it delicious, of course.} But, you could certainly reduce the calorie-factor by using part skim ricotta, reduced fat cheese, and low fat milk as a substitute. Hope that helps!

chineka said...

mmmm.... this recipe is two of my favorite things combined into one, pumpkin and lasagna. It looks delicious.

The Kitchen Prep said...

Thanks, Chineka! It's a fun twist on regular lasagna and we really enjoyed it. Hope you do, too! :)

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