Squash & Sausage Baked Rolled Lasagne

by Jenn on December 14, 2011

in Gluten Free,Meats,Pastas and Grains

Gluten Free Pork & Squash Cannelloni

One of my favorite things about writing here is getting the chance to explore.  Blogging and interacting with the community involved with food has led me into so many wonderful directions – I’ve learned a lot about cooking, tried new recipes, flavor combinations, experimented in the kitchen, and made some awesome friends.  And just about every culinary milestone I’ve shared with you, in hopes that my trials and failures as well as my successes can be helpful to others.

Usually, I am overly enthusiastic, anxiously waiting to push that publish button and share about my latest experiences.  But lately, I have found myself at a loss for words.  Why? Well for one, crazy awesomeness is happening in life that has kept me on my toes a bit the last few months, but also, I have been searching for my voice – what is it exactly that I want to say here?  Why am I writing this? Am I simply just sharing what I made for dinner and hoping you all enjoy it? Well, I do hope you all enjoy what I cook – but what is my purpose of writing in this space to you??

I found myself searching through my favorite sites to see what magic inspires me so – I love a variety of food blogs out there, and realized it’s not about the writing quality, snappy design, or the photos or even the recipes.  It’s that my favorites have something to say.

Something to say beyond “Hey, I made this, I liked it and ate it”.

Something to say beyond “Enter my giveaway now (and like me on facebook, twitter, etc. etc.) !!!”

Something to say beyond “I got this product for free so now I’m writing about it in hopes that you’ll buy it and the company looks favorably upon me”

While each of those things may indeed be very cool in their own right, if not surrounded by any substance then they aren’t really that exciting, now are they? Would you want to read some variation of those three phrases over and over post after post? I don’t.

I prefer something stimulating, that sparks conversation – that makes me think about food or myself or my life in some way I didn’t before.  Whether that be through words, photos, or recipes (I do not think the medium so important), it’s that voice that shines through – the personality, as if I can imagine them in the room communicating their story to me right then and there.

Stories can be told with words, they can be told with photos, recipes, they can be told with example.  I truly believe that everyone has that voice inside them – the one that says they have something to share and that brings light into the world in some way.  Finding that voice is a little bit trickier though, and something I struggle with daily.

I think I am here to share my experiences in the kitchen, and also a bit of ourselves as my husband and I journey along this path we call life, which changes and turns towards new directions with each passing day.  In the end we are fairly normal people who are just trying to find our own as we navigate the world of gluten free.  We experiment and try new things, some great, some not (notice I say “we”, because while I am the one blogging, my husband is always there with me helping to cook, taste, even sometimes helping hold a reflector for a photo, ha!).  I was chatting with my friend Amanda of Gluten Free Maui the other day, and realized that I need to share more of those experiments – and if they didn’t work, then so be it – maybe together we can help figure out why!  Let’s start conversations together – conversations about food and all the fun/surprises/anxiety/stress/ that goes with it.  It’s one of the reasons I love participating in the Gluten Free Ratio Rally, because participants get to have that conversation with each other during the month as we all try the challenge theme.

Today I am sharing one of those experiments in the kitchen, that I made earlier this Fall for my husband’s birthday.  We had chanced upon an awesome find of gluten free lasagne pasta, and rather than try a traditional stacked lasagne, I wanted to do something different.  So after cooking the pasta we stuffed and rolled them and baked them all together, and voilà, cannelloni! Ha ok, maybe not quite, but as close as I am going to get with gluten free pasta (you haven’t seen GF cannelloni shells sold somewhere, have you?).  It took a little coordination to stuff and roll the cooked lasagne pasta, but once they were placed well in the baking dish all was fine.

For flavors, I’m sure you could stuff the pasta with whatever you want – I think ricotta stuffings are popular, but being Autumn when I made this, I wanted something a bit more Fall inspired, and so went with a pumpkin purée as my base – added in some onion, garlic, sage and ground pork, and then a sauce to bake them in with cheese.  I decided to top them with sautéed chanterelles and our dinner was set, and a total success :)

What have you been experimenting with lately, and what food conversation do you want to have?


Squash and Chanterelle “Cannelloni”

Prep Time: 30 min to cook ground meat and prepare stuffing
Total Time: 1.5 hours

200 g (1/2 lb.) ground sausage, cooked and chopped up (make sure GF if you need to)
220 g (1 cup) pumpkin purée
2 cloves garlic, minced
1 small onion, diced
some dried herbs – sage, parsley
salt and pepper to taste
12 lasagne sheets (find GF ones if you need to be GF)
around 2 cups or so of your favorite tomato or béchemel sauce (depending on what you prefer)
200 g (8oz.) grated cheese – (mozz goes well with tomato sauce, gruyère goes well with béchemel)
200g chanterelles, sautéed in butter and seasoned with your favorite herbs

1. Preheat the oven to 175 C (350 F). Combine  the sausage, pumpkin, garlic, onion, herbs and seasoning together into a bowl to make the stuffing.
2. Cook the lasagne according to package directions, and drain – take care not to rip the pasta.  If using gluten free pasta it may help to drizzle some olive oil over the pasta to help keep the sheets separated.
3.  Pour some of your sauce on the bottom of the baking dish (I used a casserole dish about 9″ x 11″, but whatever you have that fits your rolls tightly should be fine).  Then spoon a few tablespoons of stuffing onto one side of the lasagne sheet and roll it up.  Place the roll in your baking dish, and continue with the rest of the lasagne sheets.
4. Pour some more sauce over the pasta and then cover with grated cheese.  Bake for about 45 minutes, until everything is well heated through and the cheese is browned on top.  Then remove, serve, and enjoy. Top with sautéed chanterelles if you like.



Rosa December 14, 2011 at 8:42 pm

That would be a perfect Friday evening supper. A lipsmackingly good dish!



Jenn December 15, 2011 at 6:27 am

Thanks Rosa!

Cooking Rookie December 15, 2011 at 12:07 am

This looks so heart warming! What a perfect dinner for a cold winter night! And the photos are amazing as always

Jenn December 15, 2011 at 6:08 pm

Thanks so much!

Laura @ Gluten Free Pantry December 15, 2011 at 12:55 am

Sausage and Pumpkin-what a great combination! Can’t wait to try this recipe out for dinner this week.

Jenn December 15, 2011 at 6:08 pm

Thanks so much Laura, hope you enjoy it!

Barbara | Creative Culinary December 15, 2011 at 1:43 am

I’m cold and tired and writing this post I have to get done tonight. I have no dinner in the oven or even planned. This is torture and I thought we were friends. :) Um um good!

Jenn December 15, 2011 at 6:09 pm

hehe that’s what I’m here for :)

branny December 15, 2011 at 2:36 am

Oooh I really need to recruit my husband to hold my light bouncing board. I’ve been trying to train the cat…but…it isn’t work out.

Jenn December 15, 2011 at 6:19 pm

Thanks Branny, and yes, recruiting your husband should work better than the kitty!

Kelly December 15, 2011 at 3:02 am

What a fabulous recipe, this looks fantastic! :)

Jenn December 15, 2011 at 6:19 pm


Connie/Marinating Online December 15, 2011 at 3:55 am

What a beautifu recipe.

Jenn December 15, 2011 at 6:19 pm

Thank you!

chinmayie @ love food eat December 15, 2011 at 9:21 am

Beautiful recipe! Looks perfect for the season :)

Jenn December 15, 2011 at 6:20 pm

Thanks so much !

Purabi Naha December 15, 2011 at 10:30 am

This is looking delish! Loved the picture and the post. Lovely blog!

Jenn December 15, 2011 at 6:20 pm

Thank you !

Priscilla-She's Cookin' December 15, 2011 at 6:04 pm

There are many talented writers that I enjoy reading and I’m still working to find my voice. You’ve sparked a conversation here with this delicious seasonal lasagne with chanterelles as the crowning touch!

Jenn December 15, 2011 at 6:21 pm

Thanks Priscilla! I think I’m learning finding a voice is a long ever evolving process….

Foodfreak December 15, 2011 at 6:12 pm

My blog started out as an experiment and a kitchen diary of sorts, but I find myself more and more leaning towards what you describe and having similar thoughts, mostly about exploring new ideas, tastes, cuisines, but also … challenging myself a bit. In a way life has presented me with that due to having to switch to a GF lifestyle (I guess I don’t need to elaborate on that part) – and I am happy to see that so many knowledgeable and fun people are on the same path, but taking different turns. Your blog is a wonderful inspiration.

Jenn December 15, 2011 at 6:22 pm

Thanks so much Petra! Yes, going GF has certainly presented itself with many culinary challenges – some more challenging than others, but that is what keeps it exciting I think :)

Móna Wise December 15, 2011 at 6:14 pm

You always have very beautiful photos Jenn and very nice stories with your food recipes. I think that this time of year it can be difficult to come up with stuff to write about because everyone is in holiday mode and ‘giving’ mode – hence the giveaways :0)
I do not do too much of it but when I get something cool from a local producer I think it is a nice way to give back to the readers. They are the ones that I love interacting with and I see nothing wrong with offering up a few goodies every so often as a show of thanks.
Keep clicking… I look forward to following your crazy fun-filled life journey xx

Jenn December 15, 2011 at 6:27 pm

Thanks Móna – I’m usually fine with people doing giveaways every now and then, but it’s that giveaways seem to be incessant on several sites, and almost always accompanied by having to follow someone on a gazillion different social media venues to have entries. When blog post after blog post is mainly to just a self-serving end, I lose interest very quickly. I think featuring a local producer is awesome.

Barbara | Creative Culinary December 15, 2011 at 6:16 pm

I admit, I glanced the other night I really was that tired and that hungry. So I failed to answer your question, to participate in the dialogue. I find that the story is the hardest part for me. I have loved cooking and providing for people in my life for as long as I can remember and that sharing of what I’ve made is what seems to be at the crux of my desire to blog about food. Though I have a long way to go, I’ve also enjoyed the creative journey of learning to shoot food photographs, not something that is somehow inherent in our skillset because we love to cook.

But the story you crave? I don’t always have one. I also don’t let that stop me from sharing what I’ve made and if I can write some dialogue about the experience, no matter how minute it might seem to me, it does seem to connect readers with me; not just with a cookie.

I admit, I’m conflicted with this writing business; it’s not at the forefront of my decision to blog at all and I sometimes feel as if I’ve been drug into the realm against my own desires, often kicking and screaming. You know I’ve said it to you, I do not consider myself a writer. But maybe with the kicking and screaming I’ve begun to acknowledge what others think they see…I am a writer too. And I think more of that part of the process with each post I write. Thanks for the reminder that it matters.

Jenn December 15, 2011 at 6:29 pm

I think you are more of a writer than you think you are :) For what it’s worth I dont’ really consider myself a writer either… but a rambler? that I am!

Lisa December 16, 2011 at 12:44 am

I agree with everything you said in your post. It’s about the food, what goes into and how you came up with the recipe – a memory, a current event – any story that exists within you is what enhances the dish presented. That said..I usually buy my own stuff to giveaway, but once every so often, I’ll love a product and want to give it away. It’s about keeping it real. Also..I’ve heard we’re all writers, but I tell people I’m a talker :) I write like I talk – period.

OH, did I tell you I’m in lust with these lasagna roll-ups? Sausage and squash is such a great combo! Sweet and spiced rolled in a GF noodle. Love it! Looks gorgeous too!

Jenn December 16, 2011 at 8:24 pm

Thanks Lisa! And nothing wrong with being a talker – I consider myself a bit of one as well :)

Kelsey December 20, 2011 at 8:30 pm

What a great flavor combination. I love it. And, of course, gorgeous photo!

Jenn December 20, 2011 at 8:50 pm

Thanks so much Kelsey!

Fiona December 20, 2011 at 8:55 pm

Looks fab! There is a German internet shop for gluten-free food based in Munich and they have cannelloni: http://www.querfood.de/Nudeln/Reis-Mais/Cannelloni-Grosse-Rigatoni::2791.html They’ll ship to Switzerland (at a price!) but my husband travels to Vevey once a month on business – I think you’re in that part of Switzerland, so we could organize something.

Jenn December 21, 2011 at 7:40 pm

Thanks so much Fiona! I will email you, Vevey is not so far :)

Kevin (Closet Cooking) January 1, 2012 at 5:34 pm

That rolled lasagna is looking really good!

Jenn January 1, 2012 at 9:50 pm

Thanks Kevin!

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