Pumpkin, Caramelized Onion, and Mushroom Lasagna Roll-Ups
2 tablespoons olive oil, separated
3 tablespoons butter, separated
3 cups chopped yellow onions
2 teaspoons Kosher salt, separated
1 pound white mushrooms, sliced
1 pound whole milk ricotta
3 cups pumpkin puree, separated
1½ cups grated Parmesan cheese, separated
8 ounces grated Gruyère or Fontina cheese, separated
2 teaspoons dried sage, separated
½ teaspoon nutmeg, separated
2 eggs, beaten
¼ teaspoon ground pepper
1 pound lasagna noodles prepared according to package instructions
2 tablespoons flour
2 cups whole milk
1 cup chicken stock
1/8 teaspoon ground cayenne pepper
Caramelized onions: Heat 1 tablespoon olive oil and ½ tablespoon butter in large skillet until butter is melted, add chopped onions and ½ teaspoon salt; stir to coat onions and arrange in an even layer in skillet. Cook over medium heat, stirring occasionally to prevent burning until onions brown and caramelize -- about 20 minutes. Remove from skillet and allow to cool.
Mushrooms: In the same skillet, heat 1 tablespoon olive oil and ½ tablespoon butter until butter is melted, add sliced mushrooms and ½ teaspoon salt; stir to coat and arrange in a single layer in pan. Allow to cook over medium heat, but do not disturb for at least 5 minutes. After 5 minutes, stir and arrange in a single layer again. Resist the temptation to stir more frequently -- the mushrooms need to release their moisture before they will brown. Stir, arrange mushrooms in a single layer again and cook for 5 minutes. Repeat this process until browned. Remove from skillet and allow to cool.
Filling: In a large bowl, combine ricotta, 2 cups pumpkin puree, 1 cup Parmesan, ½ of the Gruyère, 1 teaspoon sage, ¼ teaspoon nutmeg, eggs, ¼ teaspoon pepper, caramelized onions and mushrooms. Stir to combine and set aside.
Sauce: Melt 2 tablespoons butter in large sauce pan, add flour and stir until thickened. Add 1 cup milk and cook until warmed and slightly thickened, about 5 minutes. Remove from heat and add remaining milk, chicken stock, 1 cup pumpkin puree, ½ cup Parmesan cheese, 1 teaspoon sage, ¼ teaspoon nutmeg, 1 teaspoon salt and 1/8 teaspoon cayenne pepper. Stir to combine.
Preheat oven to 375 degrees.
To assemble: Spray a 9-x13-inch pan with cooking spray. Place 1 cup sauce in bottom of pan. Place lasagna noodles, three to four at a time, on work surface. Spread 1/3 cup filling on each noodle, roll them up "jelly roll style" and place seam side down in pan. Repeat with remaining noodles. (You may have more filling and noodles than will fit into your pan, so feel free to repeat in another pan.) Spoon remaining sauce over rolled noodles and sprinkle with remaining cheese. Cover tightly with foil.
Bake in preheated oven until heated through and sauce bubbles, about 40 minutes. Uncover and bake until cheese on top becomes golden, about 10 minutes. Remove from oven and allow to stand for 10 minutes before serving.
Serves 8 to 10