Pumpkin Lasagna Rolls

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 355.3
  • Total Fat: 10.8 g
  • Cholesterol: 40.1 mg
  • Sodium: 378.3 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 10.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Pumpkin Lasagna Rolls calories by ingredient
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Versatile lasagna rolls! Versatile lasagna rolls!
Number of Servings: 1


    2 whole wheat lasagna noodles
    1/4 cup part-skim ricotta
    1/4 cup canned pumpkin
    2T shredded mozzarella cheese
    1/4 cup Prego Pesto Marinara (sub your favorite marinara sauce)


Cover in foil for first 15 minutes of baking.


Preheat oven to 350* F. Cook the noodles according to package directions. Mix pumpkin and ricotta cheese together in a bowl with a teeny pinch of nutmeg and a sprinkle of garlic powder or fresh minced garlic.

When noodles are done, rinse with cold water until they're cool enough to handle. Lay them on a cutting board covered with a paper towel, and pat off excess water. Spoon half the ricotta mixture evenly onto each noodle, covering the entire length, then roll them up.

Put a few spoonfuls of marinara on the bottom of your pan (a loaf pan works well). Place lasagna rolls on top, seam side down. Top with rest of marinara. Sprinkle cheese on top and bake 20-25 minutes, until cheese is melted and they're heated through.

Serving Size: Makes 2 rolls (1 serving)

Number of Servings: 1

Recipe submitted by SparkPeople user BLUEKITTEN.

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