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These Pumpkin Lasagna Roll Ups are a fun-spin on a classic lasagna, but bursting with Fall flavors and easy to make. It is a family favorite that we all love.
It’s gluten-free, optionally dairy-free (swap out for dairy-free cheeses), and nutrient dense!
Pumpkin Lasagna Roll Ups
While classic lasagna is a crowd pleaser, we all know it can be messy and take time! These lasagna roll ups come together pretty easily, are tidy and neat, and are the perfect portion sizes for everyone! I love this dish because it’s packed with pumpkin puree, fresh spinach, garlic, and fresh herbs. It’s flavorful and nutrient-dense!
This Fall-inspired spin on lasagna roll ups is one everyone will love, and a great way to use a can of pumpkin puree you just may have lying around the pantry!
Ingredients For Pumpkin Lasagna Roll Ups:
Scroll for the full recipe!
- Lasagna noodles: Gluten-free or any! I love Jovial Foods gluten-free lasagna noodles. Boil them as directed with plenty of salt in your water.
- Ricotta cheese: A good quality ricotta is so delicious!
- Pumpkin Pureè: we are using a full can of pumpkin puree here, so no need to find a random use for the rest of the can!
- Sautéed spinach: I love adding extra nutrients into this dish with a quick sauteed spinach addition! You can, of course, omit this.
- Fresh sage and fresh thyme: For all the Fall flavor goodness!
- Mozzarella cheese: ½ goes in the filling, ½ goes on top before baking.
- Marinara sauce or tomato sauce: Your favorite store-bought or homemade sauce will work great here. Want it extra Fall-festive? Add ½ cup pumpkin puree and a dash of cinnamon to your sauce!
- Egg, garlic, salt and pepper.
- Optional: Cooked crispy bacon chopped up would be great here, too!
- Dairy-Free: Use dairy-free ricotta and dairy-free cheese of choice.
What Are Lasagna Roll Ups?
Think of them as tidy and neat deconstructed lasagna. They can be filled with anything. Veggies, sausage, beef, etc., to elevate your classic lasagna flavors.
How to Make These Fall-Inspired Lasagna Roll Ups
- Boil the lasagna noodles as directed on the package (salt your water!)
- Make the filling in a large bowl.
- Place filling in cooked lasagna noodles and roll them up tightly.
- Add sauce to the bottom of your oven-safe pan or baking dish and add in the roll ups.
- Top with sauce and cheese.
- Bake until golden and bubbly.
- Garnish and serve hot!
- Storage: Store in an airtight container. Refrigerate for up to 3 days, or freeze for up to 3 months. Leftovers freeze and reheat great.
Tips for Great Lasagna Roll Ups
- Salt your pasta water! Don’t skimp here. It really adds flavor!
- Spray your cooked lasagna noodles (I like to use organic avocado oil spray) if not using them right away to avoid them sticking together.
- Use your favorite marinara or make your own Fresh Tomato Sauce With Summer Tomatoes.
- Feel free to add a protein like cooked ground beef, pork, or turkey! If adding meat, mix it into your sauce, and follow the recipe directions as instructed below.
Make Lasagna Roll Ups Ahead of Time
- Make it & bake that week: These lasagna roll ups can absolutely be prepped ahead of time! Feel free to make it and store it in the fridge (covered) for up to 5 days before baking!
- Freezer friendly: Make a pan of lasagna roll ups and wait… don’t bake it yet. Cover it tightly with wrap or foil. You can put this in a large plastic bag to make sure it’s sealed well. The lasagna will stay good for up to 3 months in the freezer.
- Baking from frozen: Ready to bake the frozen lasagna roll ups? Follow the directions but cook it longer (or let it defrost overnight in the fridge). Preheat the oven to 350 degrees. Cover lasagna with foil (if not already covered with foil) and bake for about an hour, or until the sauce and cheese is golden and bubbling. Then broil for 1-2 minutes to really brown the cheese on top and enjoy!
How to Store
Storage: Store in an airtight container. Refrigerate for up to 3 days, or freeze for up to 3 months. Leftovers freeze and reheat great. Reheat in the oven, toaster oven, air fryer, or microwave!
What to Serve with Lasagna Roll Ups:
Pumpkin Lasagna Roll Ups
These Pumpkin Lasagna Roll Ups are a fun-spin on the classic lasagna but made easy and with Fall flavors.
Ingredients
- 12 to 15 Lasagna noodles boiled
- 15 ounce canned pumpkin pureeè
- 16 ounces ricotta cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 cup sautéed spinach
- 1/2 tablespoon chopped fresh sage
- 1/2 tablespoon chopped fresh thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups marinara sauce more as desired
- 2 cups shredded mozarella save half for topping
- 4 strips bacon optional
Instructions
- Preheat the oven to 350ºF.
- Bring a pot of water to a boil and add salt. Cook the lasagna noodles according to the package directions.12 to 15 Lasagna noodles boiled
- Once the lasagna noodles are cooked, lay them out in a single layer on a plate or sheet pan sprayed with nonstick spray or brushed with a drop of oil.
- If using spinach, saute 1-2 cups in a skillet with 2 teaspoons of olive oil and a pinch of salt.1 cup sautéed spinach
- In a large bowl, whisk together the ricotta, all of the filling ingredients, 1 cup of mozzarella (save the rest), and mix until combined. Place roughly 2-3 tablespoons of the mixture on each lasagna noodle. Spread the ricotta filling out all over the noodles.15 ounce canned pumpkin pureeè, 16 ounces ricotta cheese, 1 large egg, 2 garlic cloves, minced, 1/2 tablespoon chopped fresh sage, 1/2 tablespoon chopped fresh thyme, 1/2 teaspoon fine sea salt, 1/2 teaspoon black pepper, 2 cups shredded mozarella
- Roll up each lasagna noodle tightly from the end.
- Spoon ½ cup or so of desired sauce in the bottom of a 9x13 inch baking dish. Alternatively, you could use a 12-inch oven safe skillet too.1 1/2 cups marinara sauce
- Place the lasagna roll ups seam-side down in the dish. Pour the remaining sauce over top of the rollups and sprinkle the mozzarella cheese on top. Bake for 25 to 30 minutes, until golden!1 1/2 cups marinara sauce, 2 cups shredded mozarella
Notes
- Note: I recommend making the entire box in case some break or rip while cooking.
- Make it & bake that week: These lasagna roll ups can absolutely be prepped ahead of time! Feel free to make it and store it in the fridge (covered) for up to 5 days before baking!
- Storage: Store in an airtight container. Refrigerate for up to 3 days, or freeze for up to 3 months. Leftovers freeze and reheat great. Reheat in the oven, toaster oven, air fryer, or microwave!
- Baking from frozen: Ready to bake the frozen lasagna roll ups? Follow the directions but cook it longer (or let it defrost overnight in the fridge). Preheat the oven to 350 degrees. Cover lasagna with foil (if not already covered with foil) and bake for about an hour, or until the sauce and cheese is golden and bubbling. Then broil for 1-2 minutes to really brown the cheese on top and enjoy!
- Freezer friendly: Make a pan of lasagna roll ups and wait… don’t bake it yet. Cover it tightly with wrap or foil. You can put this in a large plastic bag to make sure it’s sealed well. The lasagna will stay good for up to 3 months in the freezer.
Thanks again to Star Market® for sponsoring this post.
Pumpkin Lasagna? Say no more! What a brilliant recipe, must try as soon as possible! 🙂
Made these last night and they came out great! The pumpkin is a nice complement and not too overpowering. I had some pumpkin pasta sauce left over so I mixed with marinara to make it even more “fall.” Delicious and greet for meal prep!
This is a fantastic recipe! I used Barilla Oven Ready Gluten Free lasagna noodles and made it in the pan (vs. roll-ups). It was hands-down the yummiest thing I’ve made it a while! I’ve already put it on my list of favorites. This is sure to become a staple in our house!
great use of pumpkin, love these, a nice savory fall dish, thank you