11/10/2026
Pumpkin Lasagna Roll-Ups
Total Time 45 minutes
Yield 4–6 servings
Ingredients
Noodles and Filling
1
lb. dried lasagna noodles
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
2large eggs
8oz. fresh ricotta (about 1 cup)
1oz. Parmesan, finely grated (about ½ cup)
1cup finely chopped baby spinach (about 2.5 oz.)
1tsp. freshly ground pepper
1tsp. garlic powder
Sauce and Assembly
1Tbsp. plus 1½ tsp. extra-virgin olive oil
2medium shallots, finely chopped
4garlic cloves, finely chopped
2Tbsp. finely chopped thyme, plus leaves for serving
115-oz. can unsweetened pumpkin purée (such as Libby’s)
1cup heavy cream
1Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1tsp. dried oregano
½tsp. freshly ground nutmeg
1tsp. freshly ground pepper, plus more
2oz. Parmesan, finely grated (about 1 cup)
4oz. low-moisture mozzarella, coarsely grated (about 1 cup)
Step 1
Place a rack in middle of oven; preheat to 375°. Cook 1 lb. dried lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.
Step 2
Mix 2 large eggs, 8 oz. fresh ricotta (about 1 cup), 1 oz. Parmesan, finely grated (about ½ cup), 1 cup finely chopped baby spinach (about 2.5 oz.), 1 tsp. freshly ground pepper, 1 tsp. garlic powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set ricotta mixture aside.
Sauce and Assembly
Step 3
Heat 1 Tbsp. plus 1½ tsp. extra-virgin olive oil in a large cast-iron or ovenproof stainless-steel skillet over medium. Add 2 medium shallots, finely chopped, and cook, stirring often, until softened and translucent, about 5 minutes. Add 4 garlic cloves, finely chopped, and 2 Tbsp. finely chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add 1 cup heavy cream, 3 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. dried oregano, ½ tsp. freshly ground nutmeg, 1 tsp. freshly ground pepper, and 1 cup water and stir until smooth. Add 2 oz. Parmesan, finely grated (about 1 cup), and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1½ cups sauce to a small bowl; set aside. Leave remaining sauce in skillet.
Step 4
Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in skillet, starting from the center and working in a circle toward edges to create a spiral. Top with reserved sauce; scatter 4 oz. low-moisture mozzarella, coarsely grated (about 1 cup), over. Bake until cheese is deep golden brown, 33–38 minutes. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve.
