Pumpkin and mushroom rotolo

Pumpkin and mushroom rotolo

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Think outside the box for a fun twist on the usual vegie lasagne- this delicious Italian dish is easy to make with everyday pantry favourites.

The ingredient of Pumpkin and mushroom rotolo

  1. 20g butter
  2. 200g sliced mushrooms
  3. 1kg peeled seeded chopped butternut pumpkin, steamed
  4. 2 garlic cloves, crushed
  5. 1 teaspoon MasterFoodsu00ae Italian Herbs
  6. 500g ricotta
  7. 1/4 cup shredded basil
  8. 375g pkt San Remo Large Instant Lasagna
  9. 505g jar Dolmiou00ae Lasagne Thick Tomato Sauce
  10. 1/3 cup (80ml) vegetable stock
  11. 490g jar Dolmiou00ae Lasagne Bechamel
  12. 1 cup (100g) shredded mozzarella
  13. Basil leaves, to serve

The instruction how to make Pumpkin and mushroom rotolo

  1. Preheat oven to 200u00b0C. Melt butter in a frying pan over medium heat. Add mushroom. Cook, stirring, for 5 mins or until tender.
  2. Mash the pumpkin in a large bowl until smooth. Stir in the mushroom, garlic and dried herbs. Combine the ricotta and shredded basil in another bowl. Season.
  3. Cook the pasta, in batches, in a large saucepan of boiling water for 2 mins or until pliable. Use tongs to transfer to a plate. Cool slightly. Place pasta on a clean work surface. Spread evenly with pumpkin mixture. Top with the ricotta mixture. Starting from 1 short end, roll up to enclose filling. Cut each roll in half.
  4. Grease a 30cm (top measurement) 6-cup (1.5L) ovenproof dish. Combine the tomato sauce and stock in a jug. Pour into prepared dish. Arrange the rolls, cut-side up, over the stock mixture in the dish. Spoon over the bechamel. Sprinkle with mozzarella. Cover with baking paper and foil. Bake for 20 mins. Uncover and bake for a further 30 mins or until pasta is crisp and mozzarella melts. Sprinkle with basil leaves.

Nutritions of Pumpkin and mushroom rotolo

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calories: https://schema.org
calories: NutritionInformation

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