Cheesy Pumpkin Lasagna Roll Ups
These Cheesy Pumpkin Lasagna Roll Ups combine creamy pumpkin, spinach, and cheeses in a fun, portable lasagna twist perfect for cozy fall dinners or festive gatherings!
Servings: 6 servings
Ingredients
- 9 lasagna noodles regular or no-boil
- 2 cups canned pumpkin puree
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cups marinara sauce
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain carefully and lay the noodles flat on a clean kitchen towel or parchment paper to cool and prevent sticking.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until just wilted, about 2-3 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the pumpkin puree, ricotta cheese, sautéed spinach and garlic, egg, dried basil, dried oregano, salt, and pepper. Mix until well combined. Fold in 1/2 cup of mozzarella and 1/4 cup Parmesan cheese to add creaminess and flavor.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Take one lasagna noodle at a time and spread about 1/4 cup of the pumpkin and cheese mixture evenly over the noodle. Roll it up tightly and place seam side down in the baking dish. Repeat with all noodles.
- Pour the remaining marinara sauce over the roll ups, making sure they are evenly coated. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Let the roll ups rest for about 5 minutes before serving. This helps them set and makes them easier to cut. Serve warm with a side salad or your favorite roasted vegetables for a complete meal.
Equipment
- Large pot
- Mixing bowl
- Skillet
- Baking dish (9x13 inch)
- Spatula or spoon
- Grater
- Knife and cutting board
Notes
- Add a pinch of nutmeg or cinnamon to the filling for a warm, autumnal flavor boost.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives and replace the egg with a flax egg.
- These roll ups can be assembled and frozen unbaked for up to 2 months, then baked fresh when ready to eat.
- Use fresh roasted pumpkin puree instead of canned for a homemade touch, ensuring excess moisture is drained.
- Serve with a crisp salad or roasted vegetables for a balanced, hearty meal.
