Pumpkin Spinach Lasagna Rolls
Delicate lasagna noodles embrace a delectable filling of creamy ricotta cheese, nutrient-rich spinach, and the earthy sweetness of roasted pumpkin. This autumn-inspired recipe brings warmth and comfort to your table with every bite of these scrumptious lasagna rolls.
ingredients
- 8 lasagna noodles
- 1 small pumpkin (2 cups cooked pumpkin)
- 2 cups fresh spinach leaves, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
steps
- 1.
Preheat the oven to 375°F (190°C). Slice the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 45 minutes or until the flesh is tender. Let it cool, then scoop out 2 cups of cooked pumpkin flesh.
- 2.
Cook the lasagna noodles according to package instructions, then drain and set aside.
- 3.
In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic, nutmeg, salt, and black pepper. Mix well.
- 4.
Place a lasagna noodle on a flat surface and spoon a thin layer of the spinach and ricotta mixture onto the noodle, leaving a small border. Spread a layer of cooked pumpkin on top. Roll the noodle tightly and place it seam-side down in a baking dish. Repeat with the remaining lasagna noodles.
- 5.
Pour the marinara sauce over the lasagna rolls, making sure they are evenly coated. Sprinkle the shredded mozzarella cheese on top.
- 6.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- 7.
Allow the lasagna rolls to cool for a few minutes before serving.
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