November 09, 2019
"This is a fun way to eat lasagna and sneaking pumpkin into the filling makes it more nutritious. If you are busy...prepare the filling in advance to make meal prep easier. This makes 12 roll-ups."
- Serving Size: 1 (85.2 g)
- Calories 195.4
- Total Fat - 8.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 88.5 mg
- Sodium - 387.1 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 2.8 g
- Sugars - 3.6 g
- Protein - 12.2 g
- Calcium - 264.6 mg
- Iron - 1.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Combine ricotta, spinach, Parmesan, pumpkin, egg, salt/pepper and nutmeg in a medium bowl; mix well, cover and refrigerate until ready to use.
Preheat oven to 375F and spray 9x13 casserole dish with cooking spray or lightly oil.
Cook lasagna noodles according to package directions, but slightly undercook them so they don't rip when rolling.
Drain and rinse with cold water.
Spread 3/4 cup marinara sauce over bottom of casserole dish.
To assemble roll-ups, evenly spread 1/4 -1/3 cup filling over one side of each cooked noodle.
Spoon a tablespoon or so of marinara sauce down the center over filling.
Roll up and place seam side down in casserole dish.
Top with remaining marinara sauce and sprinkle with mozzarella.
Cover loosely with foil and bake for 25 minutes.
Uncover and bake for 10 more minutes.
Tips & Variations
No special items needed.