Pumpkin Lasagna Rolls
Community Member
Total Time
55 minutes
55 min
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
55 minutes
55 min
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 8 lasagna noodles
- ¼ cup butter (55 g)
- 1 tablespoon flour
- ¾ cup unsweetened almond milk (180 mL)
- ½ cup pumpkin puree (110 g), plus 3 tablespoons, divided
- salt and pepper, to taste
- 1 cup ricotta cheese (250 g)
- 1 egg
- ½ cup grated parmesan cheese (55 g)
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon mix herb of choice, (thyme, basil, oregano, etc)
- 1 cup shredded mozzarella cheese (100 g)
Nutrition Info
- Calories 533
- Fat 38g
- Carbs 17g
- Fiber 1g
- Sugar 1g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F. Then, cook lasagna noodles according to package instructions.
- In a sauce pan, melt butter on medium heat. Stir in flour and whisk until golden. Then, add almond milk, 3 tablespoons of pumpkin puree, and salt and pepper to taste. Increase heat to a light bubble and stir until desired thickness is achieved.
- In a medium mixing bowl, mix ricotta, remaining pumpkin, egg, grated Parmesan, red pepper flakes, herbs, and salt and pepper.
- Spread ¼ of the pumpkin sauce on the bottom of a casserole dish.
- Roll out each lasagna noodle and spread a layer of ricotta mixture on top. Then, roll up each lasagna noodle and place seam side-down in a casserole dish.
- Repeat with remaining noodles/ricotta mixture and top with remaining pumpkin sauce.
- Top with mozzarella and bake until the cheese bubbles, 20-25 minutes.
- Serve warm.
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