These Pumpkin and Spinach Lasagna Rolls are a quick and easy way to enjoy the comfort of lasagna. Packed with veggies, they are a great fall meal!
It’s super foggy and dreary and cold here every morning. Which means we’ve officially used up our 4 days of fall and have made the crossover from summer to winter. Sure, we have four seasons here: beginning of summer, summer, holy crap is it still summer?, and winter. It’s lovely. Really.
Since our foggy winter is upon us, it’s time to start breaking out some serious comfort food.
And since I’m wishing away “fall” by looking forward to Christmas, it’s time to pack all the pumpkin-y goodness in now. Every fall I usually make this White Chicken Lasagna with Pumpkin and Spinach, which is one of my all time favorite meals, ever. I’m a pasta lover, a cheese lover and a pumpkin lover, and that lasagna is the most delicious, comforting meal ever. But… it’s kind of a bit of work. Which is totally OK some days when I feel like cranking up the Christmas music and spending the day in the kitchen.
This particular day I wanted something a little quicker and easier, but I was dreaming of the magical pumpkin and ricotta combo. These lasagna rolls were the perfect solution!
- 1 tsp olive oil
- ½ onion, diced
- 4 cloves garlic, minced
- 1 (15 oz) can pumpkin puree
- ¾ cup chicken stock
- 2 tbsp grated Parmesan cheese
- Salt & pepper, to taste
- 10 oz pkg frozen chopped spinach, defrosted and squeezed in a dish towel
- 15 oz ricotta cheese
- ½ cup grate Parmesan cheese
- 1 large egg
- 9 lasagna noodles, cooked according to package directions
- ½ cup shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until softened, about 5 minutes. Add pumpkin and chicken stock, stir everything together and cook 5 minutes, stirring frequently. Stir in 2 tbsp Parmesan cheese, season with salt & pepper, and removed from heat.
- In a medium bowl, combine spinach, ricotta, ½ cup Parmesan and egg. Season with salt & pepper and stir until well combined.
- Spread about ½ cup of the pumpkin sauce in the bottom of an 8-inch square baking dish.
- Spread a thin layer of ricotta mixture along each lasagna noodle. Starting at one end, roll the ricotta-covered noodles up. Place rolls into the baking dish.
- Cover rolls with remaining pumpkin sauce, then sprinkle mozzarella cheese over top.
- Cover with tin foil and bake 40 minutes, until cheese is melted and bubbly.
Recipe adapted from Skinny Taste.