Pumpkin Lasagna Roll Ups

Pumpkin Lasagna Roll Ups

5 from 2 reviews

These Pumpkin Lasagna Roll Ups are a fun-spin on the classic lasagna with Fall flavors and are a family favorite that we all love. Plus, this recipe freezes great!



12 to 15 O Organics® lasagna noodles boiled
16 ounces ricotta cheese
1 (15 ounce) can of O Organics® pumpkin puree
1 large O Organics® egg
2 garlic cloves, minced
1 cup sautéed spinach*
1/2 tablespoon O Organics® chopped fresh sage
1/2 tablespoon O Organics® fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups grated mozzarella, save half for topping
Optional: Bacon would be great here.


  1. Preheat the oven to 350ºF.
  2. Bring a pot of water to a boil and add salt. Cook the lasagna noodles according to the package directions. 
  3. 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.
  4. If using spinach, saute 1-2 cups in a skillet with 2 teaspoons of olive oil and a pinch of salt.
  5. 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. 
  6. Roll up each lasagna noodle tightly from the end.
  7. Spoon ½ cup or so of desired sauce in the bottom of a 9×13 inch baking dish. Alternatively, you could use a 12-inch oven safe skillet too.
  8. 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!


  • I recommend making the entire box in case some break or rip while cooking.


Lexi's sharing her top secrets to prepping ahead of time and quick meals!