Susan's Favorite Pumpkin Lasagna Rolls

These fall-inspired lasagna rolls are stuffed with a creamy, cheesy, pumpkin-flavored filling and topped with tomato sauce and mozzarella cheese.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 516 Calories

Ingredients

• 2 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon Italian seasoning
• ½ teaspoon minced garlic
• 1 (16 ounce) package lasagna noodles
• 3 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 1 cooking spray
• 1 (24 ounce) jar spaghetti sauce
• 1 (16 ounce) container ricotta cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse until noodles are cool to the touch.

Step 3

Mix together ricotta cheese, pumpkin puree, Parmesan cheese, eggs, Italian seasoning, and garlic in a large bowl.

Step 4

Lay 1 lasagna noodle on a work surface. Spread a thin layer of pumpkin filling on the noodle, then a thin layer of spaghetti sauce on top, and sprinkle with mozzarella cheese. Roll noodle up and place in the prepared baking pan. Repeat with remaining noodles. Pour remaining spaghetti sauce over the noodles and sprinkle with remaining mozzarella cheese.

Step 5

Bake in the oven until filling is bubbling and cheese is melted and browned, about 45 minutes. Let cool 5 to 10 minutes before serving.