Description
Creamy pumpkin lasagna rolls combine tender pasta with a rich pumpkin-ricotta filling. They are baked in a creamy sauce and topped with melted cheese. This dish is perfect for a cozy dinner.
Ingredients
Scale
- 12 lasagna noodles
- 1 can (15 oz) pumpkin puree
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 2 cups shredded mozzarella cheese
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions. Drain and lay them flat on a baking sheet to cool.
- In a bowl, mix pumpkin puree, ricotta, 1/2 cup Parmesan, egg, garlic, dried sage, salt, and pepper.
- Spread 1/2 cup of heavy cream on the bottom of a 9×13 inch baking dish.
- Take a cooked noodle and spread about 3 tablespoons of the pumpkin mixture along its length. Roll it up tightly and place seam-side down in the dish. Repeat with all noodles.
- Pour the remaining heavy cream over the rolls. Sprinkle mozzarella and the remaining Parmesan on top.
- Bake for 25-30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
- You can use canned pumpkin puree for convenience.
- Add cooked spinach or mushrooms for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 105mg