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Yum! Pumpkin lasagna rolls over garlic kale.
View Diet Calendar, 06 February 2019:
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915 kcal
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Fat: 22.41g | Prot: 42.00g | Carbs: 81.84g.
Breakfast: David Seeds Pumpkin Seeds, Sweet Cherries, Simple Truth Organic Strained Greek Nonfat Yogurt Plain, Coffee. Dinner: Kale, Garlic, Olive Oil, Kroger Fancy Shredded Mozzarella Cheese, Prego Roasted Garlic & Herb Pasta Sauce, Ricotta Cheese, Trader Joe's Organic Canned Pumpkin, Barilla Lasagna Noodles Pasta. Snacks/Other: Merlot Wine. more...
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 Comments
Looks absolutely DELICIOUS!!!!
07 Feb 19 by member: Jill E W
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07 Feb 19 by member: Sharons Victory
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Yum - I used t make pasta with a pumpkin roux - delicious combo
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you can substitute pasta for blanched cabbage leaves! you will be surprised.
07 Feb 19 by member: FERLA B
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Pumpkin Lasagna? Oh, NOW you have me interested. :D
07 Feb 19 by member: KumaAra
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Can you share the recipe pls? Thank you.
12 Feb 19 by member: Fshop18
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HI Fshop! Here is the recipe: (1) cook 2 lasagna noodles as indicated on package, (2) in a small bowl combine 1/4 cup ricotta and 1/4 cup canned pumpkin, dash of spices like cinnamon & nutmeg, 1 clove minced garlic, (3) spread the mixture on the noodles and roll up and place in a baking dish seem side down, (4) 1/4 cup tomato pasta sauce - put spoon full in the bottom of baking dish before placing lasagna rolls, top rolls with remainder of sauce then sprinkle mozzarella 1T per roll on top, bake for 20 min 350
13 Feb 19 by member: pete1901
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