Description
A delicious twist on traditional lasagna with pumpkin and ricotta cheese.
Ingredients
Scale
- 12 lasagna noodles
- 1 cup canned pumpkin puree
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg (room temperature)
- 2 cups fresh spinach (chopped)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and lay flat.
- In a large bowl, mix ricotta cheese, pumpkin puree, egg, Parmesan, spinach, nutmeg, salt, and pepper until well combined.
- Spread about two tablespoons of filling on each noodle and roll tightly. Place seam-side down in a greased baking dish.
- Pour marinara sauce over the rolled noodles until completely covered. Sprinkle extra Parmesan if desired.
- Cover with aluminum foil and bake for 25 minutes; then remove foil and bake an additional 10 minutes until golden brown.
- Let cool slightly before serving; garnish with fresh basil or more Parmesan.
Notes
- For added flavor, consider using fresh herbs in the filling.
- Let leftovers cool completely before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg