Ingredients
12 lasagna noodles, cooked al dente
15 oz pumpkin puree
15 oz ricotta cheese
1 large egg
2 cups fresh spinach, sautéed and squeezed dry
1/2 cup grated parmesan cheese
1.5 cups shredded mozzarella cheese
1/2 tsp ground nutmeg
2 cloves garlic, minced
Salt and pepper to taste
2 cups bechamel or marinara sauce
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of sauce on the bottom.
Step 2: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, sautéed spinach, parmesan cheese, minced garlic, nutmeg, salt, and pepper. Mix until smooth and well-incorporated.
Step 3: Lay out the cooked lasagna noodles on a flat surface. Spread about 3 tablespoons of the pumpkin and spinach mixture evenly over each noodle.
Step 4: Carefully roll up each noodle tightly from one end to the other. Place the rolls seam-side down in the prepared baking dish.
Step 5: Top the rolls with the remaining sauce and sprinkle the shredded mozzarella cheese evenly over the top.
Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbling. Let rest for 5 minutes before serving.
Notes
Make sure to squeeze the spinach very dry to avoid a watery filling. You can substitute bechamel with a sage-butter sauce for a more rustic flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 Roll Ups
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: pumpkin lasagna, spinach lasagna, pasta roll ups, autumn recipes, vegetarian main dish
