These Pumpkin and Spinach Lasagna Rolls are a quick and easy way to enjoy a cozy fall meal, packed with veggies, rolled up in a whole wheat lasagna noodle.
Since it's Thanksgiving week and a lot of cooking will be going on in the kitchen, I wanted to meal prep something a little quicker and easier. You can have all the pumpkin goodness without any passed judgment or shame. I took some pumpkin puree and mixed it with part-skim ricotta and nutmeg, and slathered the lasagna noodles with it and rolled them up. To finish it off, I loaded it with my favorite marinara sauce and mozzarella cheese. I know what you're thinking. Pumpkin in a pasta dish. It's not the usual filling. But believe me when I tell you, you'll want this for the rest of the year, and for the next 365 days. It's hearty, creamy, and savory: everything you want in a fall pasta dish. These lasagna rolls were the perfect solution!
Pumpkin and Spinach Lasagna Rolls
Ingredients
- 6 whole wheat lasagna noodles cooked according to package
- 1 teaspoon olive oil
- 1/2 onion diced
- 4 garlic cloves minced
- 8 oz. bag of spinach
- 3/4 cup of part-skim ricotta
- 3/4 cup pumpkin puree
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 tablespoon red pepper flakes
- Salt & Pepper to taste
- Your favorite Marinara Sauce
- 1/2 cup mozzarella cheese
- ground oregano
Instructions
- Preheat the oven to 350 degrees F.
- Cook the noodles according to the directions on the package.
- Heat olive oil in a large sauté pan over medium-high heat. Add onion and sauté about 5 minutes
- Add the garlic and sauté for another 2 minutes, continually stirring.
- Add the spinach to the pan and sauté until spinach just begins to wilt, then remove from heat.
- When the noodles are done, rinse with cold water, then lay them on a cutting board and pat off the excess water.
- In a bowl, combine the ricotta, pumpkin purée, nutmeg, garlic powder, red pepper flakes, salt and pepper.
- Spoon the mixture onto each lasagna noodle, dividing the mixture evenly, covering the length of the noodle.
- Starting at one end, Roll the noodle up
- Spoon some marinara sauce in a baking dish, just enough to cover the bottom.
- Place the lasagna rolls in the dish, seam side down.
- Add more of the marinara sauce, especially covering the ends to help keep them soft.
- Top with mozzarella cheese.
- Sprinkle the rolls with oregano
- Cover the baking dish and bake for 20-25 minutes.
- Serve immediately or store in air tight containers for up to a week.
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
I'd love to know if you try this recipe! Take a pic, post it on Instagram with the hashtag #HalfPastHungry,
and tag me @halfpasthungry.
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