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Pumpkin Lasagna Roll-Ups

Forget standing over the stove layering traditional lasagna—these roll-ups are so much easier and way more fun to serve! The creamy pumpkin ricotta filling is like a cozy hug in pasta form, and the individual portions make it perfect for feeding a crowd or meal prepping for the week. Plus, they look seriously impressive when you pull them out of the oven!
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 lasagna noodles
  • 15 oz ricotta cheese
  • 1 cup pumpkin puree
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 1 large egg beaten
  • 2 cups marinara sauce
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
  2. In a large bowl, combine ricotta, pumpkin puree, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper. Mix until smooth and creamy.
  3. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
  4. Spread about 1/4 cup of the pumpkin-ricotta mixture evenly over each lasagna noodle. Roll up tightly from one end.
  5. Place roll-ups seam-side down in the prepared baking dish. Pour remaining marinara sauce over the top.
  6. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes.
  7. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden. Let stand 5 minutes before serving. Garnish with fresh basil.