Pumpkin Lasagna Rolls

I can’t take credit for this one as Laura made it, but I have to share it because it was SO tasty! Thank goodness I don’t think the end of October means the end of APCT (appropriate pumpkin consumption time) or else this Halloween would be scary for a whole different reason!  I think pumpkin is good through Christmas. Really, as long as pumpkin pie is an acceptable dessert treat for a gathering, pumpkin anything is still a go.

Pumpkin Lasagna Rolls

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6 lasagna noodles

Pumpkin Filling

15 oz can pureed pumpkin

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/8 tsp nutmeg

Ricotta Filling

15 oz. part skim ricotta cheese

1/2 tsp salt

Bechemel Sauce

1 c cup skim milk

2 Tbsp Smart Balance Tub Butter

2 Tbsp flour

1/4 tsp nutmeg

1 tsp lemon zest

1/4 c grated parmesan cheese


Bring a large pot of water to boil. Drop in lasagna noodles and simmer 9-10 minutes (just before done).

Place noodles over the lip of a large mixing bowl to cool.

In a bowl, combine the ingredients of the pumpkin filling. In a separate bowl combine the ingredients of the cheese filling.

In a sauce pan, melt butter. Add flour and cook until golden (a few minutes). Whisk in milk and bring to simmer. Cook 7-8 minutes, until thickened. Add nutmeg and lemon zest and set aside.

To assemble to rolls, lay out noodles and spread pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture on top and spread over the pumpkin.

Roll lasagna ending with the bare noodle end and place seamside down in a greased baking sheet. Repeat with remaining ingredients.

Pour sauce over the lasagna rolls.

Bake in a 350 degree preheated over, covered for 15 minutes. Sprinkle parmesan cheese over the lasagna rolls and bake uncovered for another 10 minutes. Remove from oven and let cool for 15 minutes before serving.

Serving Size: 1 rolls

Number of Servings: 6

Nutritional Info

Calories 251.8
  Total Fat 5.2 g
      Saturated Fat 2.3 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 0.5 g
  Cholesterol 24.2 mg
  Sodium 291.3 mg
  Potassium 11.5 mg
  Total Carbohydrate 35.1 g
      Dietary Fiber 4.3 g
      Sugars 9.3 g
  Protein 15.7 g
Vitamin A 186.1 %
  Vitamin B-12 6.7 %
  Vitamin B-6 11.7 %
  Vitamin C 3.4 %
  Vitamin D 10.2 %
  Vitamin E 5.7 %
  Calcium 30.2 %
  Copper 0.0 %
  Folate 12.5 %
  Iron 8.0 %
  Magnesium 0.1 %
  Manganese 2.6 %
  Niacin 10.6 %

3 thoughts on “Pumpkin Lasagna Rolls

    1. brittanyjeanallen Post author

      Hey Kat! I think the pumpkin lasagna rolls just took a little less time for the recipe than when I made the Pumpkin Sausage Lasagna. There were just a couple extra steps with that one. But otherwise I think it’s kind of a toss up! The rolls were really fun to eat and looked so pretty with the orange of the pumpkin in the spiral and the ruffle-y edges 🙂


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