January 6, 2016 by Virginia James
This Dinner Recipe makes one serving. For two people, double the recipe. For four, quadruple! Also, it’s a good idea to make double anyway so that you can save the second serving for the next day or even two days later -this dish keeps very well in the fridge. Simply nuke it in the microwave, or re-bake it!
- 2 Lasagna Noodles (preferably Whole-Wheat)
- 1/4 Cup part-skim ricotta cheese
- 1/4 Cup canned Pumpkin
- 2 Tablespoons shredded mozzarella cheese (part-skim)
- 1/4 Cup Marinara sauce (or just mix tomato sauce with your favorite spices to personalize the sauce)
- Italian Seasoning (herbs only)
Preheat oven at 350 degrees and cook noodles according to package directions.
in a small bowl, mix pumpkin and ricotta with a pinch of nutmeg and a good sprinkle (or two) or unsalted garlic powder (finely minced garlic is a great substitute for this).
When noodles are done, rinse with cold water until they’re comfortable to touch. Lay the noodles on a cutting board covered with a paper towel and pat off excess water. Spoon half of the ricotta mixtures evenly onto each noodle. Roll them up into cute little rolls. If you feel you’ve overstuffed them, feel free to use a toothpick to keep them pinned into place.
Place your rolls in a baking pan and top with a spoon full of marinara each, and top each off with the mozzarella cheese and sprinkle with your favorite Italian herbs.
Bake for 20-25 minutes or until cheese is nicely melted and the rolls are thoroughly heated.
Serve with leafy greens on the side and cherry tomatoes, halved.
Here you have the finished product:
Recipe by Fit Girls