1lb. ground chicken sausage or 4 links, casings removed
½yellow oniondiced
2clovesgarlicminced
115-oz. containerwhole milk ricotta cheese
¼cupgrated parmesan cheese
1cupfresh spinach leaveschopped
olive oil for sautéing
pumpkin pasta sauce
115-oz. canpure pumpkin puree
½yellow oniondiced
2 clovesgarlic minced
2tbsp.butter or ghee
1tbsp.gluten free flour
1cupunsweetened plain almond milk
1tsp. dried thyme leaves
1 tsp.kosher salt
½tsp.pepper
Instructions
Preheat the oven to 350 degrees.
Bring a large pot of water to boil over high heat. When boiling, add two lasagna noodles at a time and cook until soft and bendy, about 4-5 minutes. Place cooked noodles onto a sheet pan then continue to cook two noodles at a time.
Meanwhile, heat 1 tbsp. olive oil over medium heat in a skillet. When warm, add ground chicken sausage and cook until browned, about 3-4 minutes. Remove from pan and add to a large mixing bowl.
In the same skillet, warm another 1 tbsp. olive oil then add 1/2 onion, diced and 2 minced garlic cloves. Cook until soft, then add to mixing bowl with browned sausage. Mix in chopped spinach and season with salt and pepper.
In the same skillet, warm another 1 tbsp. olive oil then add 1/2 onion, diced and 2 minced garlic cloves. Cook until soft, then add in butter to melt. Whisk in gluten free flour to create a roux, then add almond milk in splashes. Once all milk has been added, stir in pumpkin puree and season with salt, pepper and thyme.
In a round baking dish, spray cooking spray and spoon in 1/2 cup of pumpkin sauce.
On a work surface, lay one lasagna noodle down. Take a couple spoonfuls of ricotta mixture and lay onto noodle, leaving about 3-4 inches of noodle without mixture. Take one end and gently roll to end. Lay on its side in baking dish. Repeat for all noodles.
Top lasagna rolls with remaining sauce and grated parmesan cheese.
Place dish into preheated oven and bake for 20 minutes or until golden and bubbling. Let cool slightly before serving!