Rotolo with pumpkin and spinach

Ingredients

• pumpkin pulp - 600 g
• red onion - 1 pc.
• frozen spinach (or fresh) - 200 g (400 g)
• tomato passata (or pureed tomatoes) - 250 ml
• lasagna sheets
• feta - 50 g
• hard cheese - 100 g
• olive oil - 1 tbsp. l.
• nutmeg - pinch

Cooking

Step 1

Cut the pumpkin into pieces and put in a saucepan, add 50 ml of water, put on medium heat, cook for 15-20 minutes. Mash pumpkin into puree.

Step 2

Heat olive oil in a saucepan and fry finely chopped onion.

Step 3

Add spinach, salt, pepper, nutmeg to the onion, close the lid and cook for 15 minutes.

Step 4

Dip the lasagne sheets into the boiling water until they are soft enough to roll up. If necessary, cut the sheets lengthwise so that the roll fits vertically in the casserole/mould. Put pumpkin puree, spinach and crumble feta on lasagne sheets, sprinkle with grated cheese.

Step 5

Put 2 tbsp in a saucepan / form. l. trade winds and put the resulting rolls.

Step 6

Pour the remaining passata on top of the rolls and sprinkle with cheese. Close the lid and cook under the lid over low heat for about 20 minutes.

Step 7

Lay the rolls out on a platter. Bon appetit!