Pumpkin-Spinach Lasagna Roll-Ups
Ingredients
- 1 lb. dried lasagna noodles
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
plus more
- 2 large eggs
- 8 oz. fresh ricotta
about 1 cup
- 1 oz. Parmesan
finely grated, about ½ cup
- 1 cup finely chopped baby spinach
about 2.5 oz.
- 1 tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 Tbsp. plus 1½ tsp. extra-virgin olive oil
- 2 medium shallots
finely chopped
- 4 garlic cloves
finely chopped
- 2 Tbsp. finely chopped thyme
plus leaves for serving
- 1 15-oz. can unsweetened pumpkin purée
such as Libby’s
- 1 cup heavy cream
- 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
- 1 tsp. dried oregano
- ½ tsp. freshly ground nutmeg
- 1 tsp. freshly ground pepper
plus more
- 2 oz. Parmesan
finely grated, about 1 cup
- 4 oz. low-moisture mozzarella
coarsely grated, about 1 cup
Directions
- 1
Place a rack in middle of oven; preheat to 375°. Cook 1 lb. dried lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.
- 2
Mix 2 large eggs, 8 oz. fresh ricotta (about 1 cup), 1 oz. Parmesan, finely grated (about ½ cup), 1 cup finely chopped baby spinach (about 2.5 oz.), 1 tsp. freshly ground pepper, 1 tsp. garlic powder, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set ricotta mixture aside.
- 3
Heat 1 Tbsp. plus 1½ tsp. extra-virgin olive oil in a large cast-iron or ovenproof stainless-steel skillet over medium. Add 2 medium shallots, finely chopped, and cook, stirring often, until softened and translucent, about 5 minutes. Add 4 garlic cloves, finely chopped, and 2 Tbsp. finely chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add 1 cup heavy cream, 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, 1 tsp. dried oregano, ½ tsp. freshly ground nutmeg, 1 tsp. freshly ground pepper, and 1 cup water and stir until smooth. Add 2 oz. Parmesan, finely grated (about 1 cup), and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1½ cups sauce to a small bowl; set aside. Leave remaining sauce in skillet.
- 4
Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in skillet, starting from the center and working in a circle toward edges to create a spiral. Top with reserved sauce; scatter 4 oz. low-moisture mozzarella, coarsely grated (about 1 cup), over. Bake until cheese is deep golden brown, 33–38 minutes. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve.
Pumpkin-Spinach Lasagna Roll-Ups
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About this Recipe
Looking for a show-stopping autumn dinner that delivers on flavor without demanding hours in the kitchen? These Pumpkin-Spinach Lasagna Roll-Ups are your answer, combining cozy fall flavors with an elegant presentation perfect for any meal.
Why This Recipe Works
This recipe shines by transforming traditional, often unwieldy lasagna into individual, easy-to-serve roll-ups. Each tender noodle encases a savory spinach-ricotta filling, all bathed in a rich, creamy pumpkin sauce infused with fragrant shallots and thyme. It’s a sophisticated twist on a classic comfort food, making it feel special yet incredibly approachable.
What to Expect
Prepare your taste buds for a harmonious blend of creamy, savory, and subtly sweet notes. You'll experience the earthy depth of pumpkin purée, beautifully balanced by the aromatic fresh thyme, dried oregano, and a whisper of nutmeg in the sauce. The spinach and ricotta filling offers a fresh, tangy counterpoint, while layers of Parmesan and mozzarella contribute a delightful cheesy pull and golden crust. This dish is designed to be deeply satisfying and surprisingly light, perfect for a cozy fall evening or a festive gathering.
Customization & Variations
Feel free to adjust the amount of baby spinach or fresh thyme to suit your preference, adding more for an extra herbaceous touch. For the cheesy topping, while Parmesan and mozzarella are classic, you can experiment with other favorite melty or hard grating cheeses if you wish. You can also adjust the amount of garlic powder in the filling or dried oregano in the sauce based on your personal taste.
Serving & Context
These Pumpkin-Spinach Lasagna Roll-Ups make an impressive centerpiece for a fall dinner party or a comforting weeknight meal. Garnish with a sprinkle of fresh thyme leaves for an extra touch of elegance and serve alongside a simple green salad to complete the meal.