Go Back
+ servings
Pumpkin Lasagna Rolls
Print Recipe
5 — Votes 3 votes

Pumpkin Lasagna Rolls

These pumpkin lasagna rolls are the ultimate comfort food you'll want to make again and again! Italian sausage is combined with ricotta, rolled up in a gluten free lasagna noodle, and topped with a bright, creamy pumpkin sauce.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Italian-Inspired
Servings: 12 lasagna rolls
Author: Amber Goulden

Ingredients

  • 2 pounds ground Italian sausage
  • 12 lasagna noodles

For the Pumpkin Sauce

For the Ricotta mixture:

Instructions

  • Preheat oven to 350 F.
  • Cook the sausage over medium heat for 7-10 minutes until browned and slightly crisp.
  • While the sausage is cooking, boil the lasagna noodles according to the package instructions, then drain and set aside.
  • Add all of the ingredients for the pumpkin sauce to a medium sized saucepan over medium heat and stir to combine. Cook for 5 minutes, until it begins to bubble and becomes fragrant, then remove from heat.
  • In a large bowl, add all of the ingredients for the ricotta mixture and stir to combine, until egg is fully incorporated. Add the sausage to the bowl and stir again to combine.
  • Place about 1/3 cup of the sausage mixture on the end of a lasagna noodle, then roll it up and place it in a deep 8x8 baking dish. Repeat this process for all 12 lasagna noodles.
  • Pour the pumpkin sauce over the lasagna noodles, then bake at 350 F for 30 minutes, until the top is slightly browned and bubbly. Remove from the oven, let cool slightly, garnish with parsley, and serve!

Nutrition

Calories: 525kcal | Carbohydrates: 28g | Protein: 23g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Cholesterol: 107mg | Sodium: 864mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5926IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 2mg