Pumpkin Lasagna Rolls

Pumpkin in March? That's right. But tomorrow is the first day of spring; winter is over. I said, THAT'S RIGHT.

Poor punkin gets a bad rap due to the "pumpkin spice" mania each fall. But true pumpkin sans spice is really delicious and won't remind you of a jar candle. Its flesh tastes similar to a sweet potato and can should be eaten all year long. Even in March. Plus, it's good for you.

This is one of my favorite dishes lately. The recipe makes six lasagna rolls, which is perfect for my dinner one night (with a mixed green salad) and lunch the next day. Multiple as needed and enjoy pumpkin. Especially in March.

Pumpkin Lasagna Rolls

6 lasagna noodles, cooked according to package & rinsed in cold water
1 cup ricotta cheese
3/4 cup pure pumpkin puree
1 large garlic clove, minced
1/2 tablespoon fresh thyme leaves
1 cup shredded mozzarella cheese
1 cup marinara sauce (or more if desired)

• Preheat the oven to 350 degrees.
• Mix together the pumpkin, ricotta, garlic, and thyme. 
• Pat excess water off of lasagna noodles and lay them out on a cutting board or baking sheet. 
• Spoon the pumpkin filling evenly over each noodle and roll them up.
• Spoon some of the marinara into the bottom of a baking dish. Place the lasagna rolls on top, seam side down. Top with the rest of the marinara & sprinkle with mozzarella cheese. Cover the dish with foil.
• Bake for 15, then remove the foil and bake for another 10 minutes or until the cheese is melted and lightly browned.

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