Savory cheesy pumpkin lasagna rolls should be on the top of fall comfort food for everyone. Lasagna is delicious, but there’s something more fun about individual rolls stuffed with pumpkin, and cheese, and layered with an alfredo sauce. It’s just the comfort food we need when coming into these colder months.
It wasn’t until this year that I decided to take my love for all things pumpkin from sweet to savory. I had no idea savory pumpkin recipes could be so good. Pumpkin really has a more mild, less sweet taste than some squash, like butternut. This makes it perfect to use for either sweet or savory recipes. When we add sweetener and fall spices, it’s obviously delicious. Hello, pumpkin bread. But when you mix it with a light cheese like cottage cheese or ricotta, it’s a great creamy addition to pasta.
Ingredients needed for the Pumpkin Lasagna Rolls
- 1 box lasagna sheets
- I 15oz container Good Culture cottage cheese
- 1 can pumpkin puree
- ½ tsp garlic powder
- 1 tsp pumpkin spice
- 1 jar alfredo sauce
- 2 cups shredded mozzarella
How to Make the Pumpkin Lasagna Rolls
- Boil lasagna noodles per box instructions.
- Lay flat after draining, do not put them on top of each other.
- In a bowl, mix cottage cheese, pumpkin, garlic powder, pumpkin spice, pinch of salt.
- With all the sheets laid out, spoon a few tablespoons of filling onto each sheet. 12 sheets, there will be extra in case of any break.
- Once it’s all evenly spooned, spread it out on each sheet. I spoon before spreading to make sure each gets an even amount.
- Once it’s spread, sprinkle 1 cup of mozzarella over all the pumpkin filling. Gently roll.
- In a large cast iron or baking dish spread 1 cup alfredo. Place each lasagna roll over the sauce.
- Top with another ½ cup to 1 cup sauce and top with mozzarella. Bake at 350 for 30 minutes.
