Description
Creamy, savory pumpkin lasagna roll-ups filled with ricotta, spinach, and cheese, baked in a comforting sauce for a cozy fall-inspired meal.
Ingredients
- 12 lasagna noodles, cooked al dente
- 2 cups ricotta cheese
- 1 cup canned pumpkin puree
- 1 1/2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp ground nutmeg
- 1 tsp dried sage or thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara or Alfredo sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking.
- In a large bowl, mix ricotta cheese, pumpkin puree, spinach, Parmesan, 1/2 cup mozzarella, egg, garlic powder, nutmeg, sage, salt, and pepper until well combined.
- Spread 2-3 tablespoons of the filling evenly on each lasagna noodle. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour marinara or Alfredo sauce over the roll-ups, spreading evenly. Sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Use Alfredo sauce for a creamier version, or marinara for a tangy contrast.
- Make ahead: Assemble roll-ups and refrigerate overnight before baking.
- Can be frozen before baking for up to 2 months.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American