Pumpkin Week: Pumpkin, Gorgonzola & Prosciutto Lasagna Roll Ups

It's Pumpkin Week!

I realize that as it's been two years since Pumpkin Week 2.0, this may have lost some brand recognition. To catch you up: for a week in October, I create all pumpkin-related posts to honor the season and the blog's name. Pretty simple.

To kick things off, I wanted to share this ultra-autumnal lasagna I made a few weeks ago. I had about half a can of pumpkin puree and half a tub of mascarpone cheese in my fridge, and it just seemed like something delicious could incorporate both of them (lots of my meals start out this way - trying to figure out how different ingredients can be forced together).

I also have been wanting to make lasagna "roll ups," a current Pinterest trend where you roll up each noodle individually, as opposed to layering everything in a dish. (See photos. It's pretty explanatory.)

Okay, so I had pumpkin. I had mascarpone. I also had ricotta, which seemed to be a sign in favor of lasagna-making. Additionally, I had the dredges of a tub of gorgonzola crumbles and some quickly-fading fresh sage. All of this seemed to work together, am I right?

I decided I needed prosciutto to round things out. A) I love prosciutto and it's delicious in most things. B) It seemed like the texture would add a little something to the smooth and creamy pumpkin and cheese that were making up the bulk of the roll ups. C) Salt. I needed more salt. And D) Some people prefer that their dinners include meat.

How to incorporate the sage? A quick google search of all my imagined ingredients turned up this recipe for pumpkin lasagna with sage-infused bechamel. Umm, yes. I used the sauce recipe included to top the roll ups.

One thing led to another, and before I knew it, this lasagna included 5 types of cheese. And you know what? I'm okay with that.

This is one of those recipes that is delicious hot out of the oven, but really shines as leftovers, after the flavors have all melded and the structure has set up a bit. (But that also requires that you don't eat everything the first time around.)

Here's to Pumpkin Week 3.0!

Pumpkin, Gorgonzola & Prosciutto Lasagna Roll Ups

8 lasagna noodles
3/4 cup pumpkin puree
1/4 cup milk
Salt and pepper
1/2 cup ricotta cheese
1/2 cup mascarpone cheese (or use 1 cup total ricotta)
1/4 cup crumbled gorgonzola cheese
8 slices prosciutto
1/2 cup shredded mozzarella
1/4 cup shredded parmesan
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk or heavy cream at room temperature
1/2 cup chicken broth
2 Tbsp chopped fresh sage
Pinch of ground nutmeg
Salt and pepper, to taste

Preheat oven to 350F. In a large pot, bring a quart of water to boil and cook lasagna noodles until al dente. Drain noodles on paper towels.

While pasta is cooking, combine pumpkin puree, 1/4 cup milk, salt, and pepper in a medium bowl. In a separate bowl, combine ricotta, mascarpone, and gorgonzola.

When noodles are cool enough to handle, spread cheese mixture evenly on each one. Then top cheese with prosciutto, tearing slices as necessary to fit. Finally, top the prosciutto with the pumpkin mixture.

Roll each noodle up snugly and place seam-side down in a 9"x13" baking dish.

Make the sage bechamel sauce:

Heat butter in a medium saucepan over medium heat until melted. Add flour and stir into the butter to form a thick roux. Cook for 2 minutes.

Slowly add milk or heavy cream, whisking it in until smooth. Add chopped sage and nutmeg. Simmer, stirring occasionally, until sauce thickens, about 4-5 minutes. Add chicken broth slowly until sauce reaches desired consistency.

Pour bechamel over the roll-ups. Top with shredded mozzarella and parmesan cheeses.

Bake in 350F oven until warmed through, about 15 minutes. Place under broiler for 5 more minutes, or until cheese is browned.

Serve with sauteed spinach, red wine, and some autumn cheer.