Pumpkin Rotolo with Knorr

Knorr want to champion better ways to cook and eat for a more sustainable food future. Recent research commissioned by Knorr has found that three quarters (76%) of Irish people buy Halloween pumpkins, yet almost one third (28%) of these people throw the innards straight in the bin. Knorr want to help people combat this food waste by providing the perfect way to use up pumpkin innards and feed the family. I’m delighted to be cooking with Knorr and have created this delicious Pumpkin recipe using knorr stockpots for a shortcut to great flavour. #ad

This pumpkin rotolo is a classic Italian dish made using fresh lasagna sheets.This version uses roast pumpkin purée, frozen spinach and feta

I’ve made this a bit lighter by using half tomato passata and half stock made using a Knorr stock pot. I used the vegetable one but the chicken one would be perfect too. It gives loads of rich flavour so there’s no need to season the passata 

This is a real twist on the classic lasagna and a great vegetarian feast that really celebrates the pumpkin and shows that it can be more than just a side dish.

Pumpkin Rotolo

Serves 6

1 small pumpkin 

2 tbsp. Olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

300ml tomato passata

300ml boiling water

1 Knorr Vegetable Stock Pot

400g frozen spinach

Sea salt, black pepper

½ tsp. nutmeg

120g feta, crumbled

12 fresh egg lasagna sheets

50g parmesan, grated

Preheat the oven to 220C. 

Cut the pumpkin in half and remove the seeds. Cut into chunks. Drizzle a tray with olive oil and add the pumpkin to the tray. Bake for 20-25 minutes till cooked and a fork goes through the pumpkin easily. Set aside to cool slightly before removing the skin with a spoon. Mash all of the pumpkin flesh well with a fork. Season with salt and pepper. 

Saute the red onion in a wide pan with a little olive oil. After 5 minutes add the crushed garlic. Cook for a further minute before adding the frozen spinach. Cook for 5-8 minutes until the spinach is done. Season with salt, pepper and nutmeg. Set aside.

Meanwhile dissolve the Knorr Stock Pot in 300ml boiling water, add the passata and heat till just simmering. 

Lay the lasagna sheets on a chopping board and wet one side with water. Spread each sheet with a tbsp. Of the pumpkin puree, spinach and a little crumbled feta. Roll up firmly and set aside. Repeat with the remaining sheets. 

Pour 3/4 of the passata mix into a large ovenproof dish. Cut each lasagna roll into 3. Stand the rolls snugly into the dish. Pour the remaining passata mix around the rolls. Scatter the top with parmesan and bake @ 180C for 30-35 minutes till crispy on top and soft and bubbling underneath. 

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