Main Dishesbonappetit3.8
Pumpkin Lasagna Roll-Ups
These individual rolls-ups with spinach-ricotta filling and a creamy pumpkin sauce is a cozy fall spin on the traditional lasagna.
👥 4 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Noodles and Filling
2
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.
. dried lasagna noodles1 lb
3
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.
large eggs2. fresh ricotta (about 1 cup)8 oz. Parmesan, finely grated (about ½ cup)1 oz. Parmesan, finely grated (about 1 cup)2 ozfinely chopped baby spinach (about 2.5 oz.)1 cup. freshly ground pepper1 tsp. freshly ground pepper, plus more1 tsp. garlic powder1 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
4
Sauce and Assembly
5
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.
. plus 1½ tsp. extra-virgin olive oil1 Tbspmedium shallots, finely chopped2. finely chopped thyme, plus leaves for serving2 Tbsp15-oz. can unsweetened pumpkin purée (such as Libby’s)1heavy cream1 cup. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt1 Tbsp. dried oregano1 tsp. freshly ground pepper1 tsp. freshly ground pepper, plus more1 tsp. Parmesan, finely grated (about ½ cup)1 oz. Parmesan, finely grated (about 1 cup)2 oz
6
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.
. low-moisture mozzarella, coarsely grated (about 1 cup)4 oz
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