These Pumpkin Lasagna Rolls are a fun spin on the fall-inspired classic lasagna, a family favorite we all love. Plus, this recipe freezes great!
Made in collaboration with my friends .
Pumpkin Lasagna Rolls
While classic lasagna is popular, we all know it can be messy and take time! These lasagna rolls are easy, neat, and the perfect serving size for everyone!
I am very happy to work with “Fall in” with flavors by sharing these fall lasagna rolls with you! get it? I love buying my organic herbs, pasture-raised eggs, organic cheese, and more for this dish at Star Market®. Their easy-to-navigate app and their Fall Into Flavor content center make shopping and recipe planning a breeze!go to Find virtual cooking classes from celebrity chefs, easy-to-buy recipes, new seasonal recipe inspiration, and more!
This fall-inspired lasagna burrito is something everyone will love and a great way to use a jar of pumpkin puree you might just be laying in the pantry!
materials needed:
Scroll to see the full recipe!
- Lasagna: Gluten Free or Anything! Boil the water with plenty of salt as directed.
- Ricotta Cheese: Premium Ricotta Cheese is so delicious!
- Star Market® Exclusive ○ Organics® Pumpkin Puree: We use an entire can of pumpkin puree here, so no need to randomize the rest of the can!
- Sautéed Spinach: I love adding extra nutrients to this recipe and adding quick sautéed spinach! Of course, you can omit this.
- Star Market® Exclusive ○ Organics® Fresh Sage & Fresh Thyme: Delicious for all fall flavors!
- Mozzarella: ½ in filling, ½ in top, and bake.
- Marinara sauce or ketchup: Your favorite store-bought or homemade sauce will work well here. Want extra fall festivities? Add ½ cup pumpkin puree and a pinch of cinnamon to the sauce!
- eggs, garlic, salt and pepper.
Optional: Chopped cooked crispy bacon is great here too!
Dairy Free: Use dairy-free ricotta and dairy-free cheeses of choice.
Nutrient-dense lasagna dinner!
I love this recipe because of the pumpkin puree, fresh spinach, garlic and fresh herbs. It’s delicious and nutritious!
How to Make These Fall-Inspired Lasagna Rolls
- Cook the lasagna according to the directions on the package (with salt!)
- Put the filling in a large bowl.
- Place filling into cooked lasagna and roll up tightly.
- Add the sauce to the bottom of an oven-safe pan or griddle, then add to roll up.
- Top with sauce and cheese.
- Bake until golden and bubbly.
- Decorate and serve hot!
Tips for Large Lasagna Rolls
- Salt your pasta water! Don’t be stingy here. It really adds to the flavor!
- If not using them right away, spray the cooked lasagna (I like to use an organic avocado oil spray) to keep them from sticking together.
- Feel free to add protein like cooked ground beef, pork or turkey! If adding meat, mix it into the sauce and follow the directions below.
Gluten Free Lasagna
Any lasagna will do, even gluten-free!
Make Lasagna Rolls Ahead
Make and bake that week: These lasagna rolls can definitely be prepared 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 plate of lasagna rolls and wait…don’t bake it. Cover it tightly with plastic wrap or foil. You can put it in a large plastic bag to make sure it seals well. Lasagna will keep for up to 3 months in the refrigerator.
Bake from freezer: Ready to bake frozen lasagna rolls? Follow the directions but cook it longer (or let it thaw overnight in the fridge). Preheat oven to 350 degrees. Cover the lasagna with foil (if not already covered with foil) and bake for about an hour, or until the sauce and cheese are golden brown and bubbling. Then bake for 1-2 minutes to brown the cheese on top and enjoy!
How to store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, toaster oven, air fryer or microwave!
If you like this recipe, try these:
Serve it:
Pumpkin Lasagna Rolls
These Pumpkin Lasagna Rolls are a fun spin on the fall-inspired classic lasagna, a family favorite we all love. Plus, this recipe freezes great!
12 to 15 ○ Organics® Lasagna Noodles
16 oz ricotta cheese
1 (15 oz) canned ○ Organics® Pumpkin Puree
1 large ○ Organics® Eggs
2 cloves garlic, chopped
1 cup sautéed spinach*
1/2 tablespoon ○ Organics® Chopped Fresh Sage
1/2 tablespoon ○ Organics® Fresh Thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups freshly grated mozzarella cheese
Optional: Bacon would be great here.
instruct
- Preheat oven to 350 degrees Fahrenheit.
- Bring a pot of water to a boil and add salt. Cook lasagna according to package directions.
- Once the lasagna is cooked, spread them out in a single layer on a plate or pan, sprayed with nonstick spray or brushed with a drop of oil.
- If using spinach, sauté 1-2 cups in a pan with 2 teaspoons olive oil.
- In a large bowl, whisk together the ricotta and all the filling and toss to coat. Put about 2-3 tablespoons of the mixture on each lasagna. Fill the entire pasta with ricotta cheese.
- Roll up each lasagna tightly from the end.
- Spoon about ½ cup sauce on the bottom of a 9×13-inch baking pan. Alternatively, you can use a 12-inch oven-safe skillet.
- Place the lasagna rolled up, seam side down, into the pan. Pour remaining sauce over burritos and sprinkle mozzarella cheese on top. Bake for 25 to 30 minutes, until golden!
notes
- I recommend making the whole box in case it cracks or tears while cooking.
Thanks again to Star Market® for sponsoring this article.
