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Creamy Pumpkin Lasagna Rolls: Ultimate 3-Cheese Comfort

Creamy Pumpkin Lasagna Rolls
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These creamy pumpkin lasagna rolls combine tender pasta with a rich pumpkin filling and a creamy sauce. They are baked until bubbly and golden.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 (15 ounce) can pumpkin puree
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 cups heavy cream
  • 1/2 cup chicken or vegetable broth
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh sage

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook lasagna noodles according to package directions. Drain and lay flat on a baking sheet.
  3. In a bowl, mix pumpkin puree, ricotta, mozzarella, Parmesan, egg, salt, pepper, and nutmeg.
  4. Spread 1/3 cup of filling on each noodle. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
  5. In a saucepan, heat heavy cream, broth, garlic, and sage over medium heat. Simmer for 5 minutes.
  6. Pour the cream sauce over the rolls. Cover with foil.
  7. Bake for 25 minutes. Remove foil and bake 10 more minutes until lightly browned.
  8. Let rest 5 minutes before serving.

Notes

  • You can use whole wheat lasagna noodles for more fiber.
  • Add cooked spinach or mushrooms to the filling for extra flavor.

Nutrition

Find it online: https://www.recipekitchenhub.com/creamy-pumpkin-lasagna-rolls/