August 29, 2011
There was a bit of a nip in the air this morning. It made me think fall. And that, of course, means pumpkin. I love the butternut version of this, and I had a can sitting in the pantry.
Saute some baby spinach and most of a sweet yellow onion. Add in 1/2-3/4 can of pumpkin and reduce heat to low. Prepare a white sauce using 1 t butter, 1/2 c light soy milk, and some flour to thicken, mix in a little of the cheddar until melty. I also always add in garlic powder. Mix 1/2 the sauce in the pumpkin-spinach mix and set the rest aside. Meanwhile, cook 9 whole wheat lasagna noodles as directed.
Cool the noodles and spread the mix evenly over the length of one noodle.
Roll'em up and place in a greased baking dish.
Top with remaining white and cheddar.
Bake ~ 30 minutes at 375-400 (YJDKIY is the worst recipe instruction giver ever huh?).
These were funner to eat than they were to taste. Def love the butternut lasagna better...the pumpkin, although providing a nice creamy ricotta-like (healthier) consistency, is just bland and there isn't enough cheese or other flavor to really kick.
Perhaps topping with tomato based sauce instead of white would have been good. They did make a nice and easy packable leftover lunch for the next day though!