Kabocha Squash Prosciutto & Broccoli Lasagna Rolls

Seasonal Comforts with Fresh Ingredients

Seasonality is the driving force behind an innovative, profitable menu. Utilizing local squash in autumn and winter menus is a natural choice, as chefs can draw inspiration from the various types. Fresh, local products taste better, cost less, and increase the perceived value of a dish. Raise the bar throughout the year with local squash varieties from Maines’ dependable partner, Markon. Markon offers a wide selection of squash that can add character and freshness to your menu and allow for higher price points.

Kabocha Squash, Prosciutto & Broccoli Lasagna Rolls
Lasagna Roll filled with Kobocha Markon squash in a goat cheese and parmesan cream sauce.
Servings
4
Servings
4
Kabocha Squash, Prosciutto & Broccoli Lasagna Rolls
Lasagna Roll filled with Kobocha Markon squash in a goat cheese and parmesan cream sauce.
Servings
4
Servings
4
Ingredients
Goat Cheese & Parmesan Cream Sauce
Kabocha Squash Filling
For Serving
Servings:
Units:
Instructions
Goat Cheese & Parmesan Cream Sauce:
  1. Melt butter in a sauté pan over medium heat; add flour and cook until thickened, about 2 minutes, whisking frequently. Add milk, chèvre, Parmesan cheese, pepper and nutmeg; cook until slightly thickened, about 5 minutes, whisking constantly. Cool; refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Kabocha Squash Filling
  1. Brush inside of squash with oil; sprinkle with ½ teaspoon each salt and pepper. Roast squash, skin side up, on a parchment-lined sheet pan at 400°F until very tender, about 45 minutes; cool slightly. Remove and discard skin from squash; mash in a bowl. Stir garlic, egg, ricotta cheese, 1 cup squash and remaining ½ teaspoon each salt and pepper in a separate bowl; reserve remaining squash for another use. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Lasagna Rolls
  1. Cook lasagna as package directs; drain. Blanch broccoli in a large saucepot of salted boiling water until just tender, about 1 minute; drain. Spread each lasagna noodle with ¼ cup squash mixture; top with 1 slice prosciutto, 2 tablespoons mozzarella cheese and ¼ cup broccoli. Roll up lasagna noodles to enclose filling. Refrigerate, seam side down, in an airtight container up to 2 days. Makes about 8 lasagna rolls.
For serving
  1. Place 2 Lasagna Rolls in oven-safe dish; top with ½ cup Goat Cheese & Parmesan Cream Sauce and drizzle with ½ tablespoon oil. Sprinkle Lasagna Rolls with 1 teaspoon sage, ¼ teaspoon pepper and additional Parmesan cheese. Roast at 400°F until heated through, about 15 minutes; broil until cheese is golden brown and bubbly, about 2 minutes.