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Pumpkin & Kale Lasagna Roll-Ups

Every year, it seems as though once that first cold front rolls in, prompting all the fashionistas and non-fashionistas (me!) alike to sport those cute blazers and boots of all styles, there’s one food that’s on everyone’s mind – pumpkin.  So I thought I’d join the movement and share with you a recipe for Pumpkin and Kale Lasagna Roll-Ups.

Kale Mixture

 

When I told my husband what I was about to make, he made the ugliest-looking face I’ve yet to see.  Wow…I guess I should’ve seen that coming as the 2 key ingredients are in his top 10 “must-avoid” foods list, although he’s slowly opening up to kale, thanks to this Hot Spinach Kale Dip.  So, if a family member or friend refuses to eat wholesome foods, keep shoving it in their face.  They will come around…hopefully sooner than later ;).

Pumpkin Kale Lasagna Roll-Ups

 

5 from 1 vote

Pumpkin and Kale Lasagna Roll-Ups

A perfect fall recipe using pumpkin and kale. These vegetarian lasagna roll-ups are the perfect make-ahead meal! Comfort food at its best!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
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Ingredients 

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 8 oz mushroom, chopped
  • 1 bunch, or 3 cups kale, roughly chopped
  • 1/2 cup dry white wine (or broth of choice)
  • 1/2 cup chopped fresh basil
  • 15 ounce can pumpkin puree
  • 1 large egg
  • 15 oz ricotta
  • 2 cups mozzarella cheese
  • 2 cups favorite tomato sauce, I used spicy marinara sauce
  • 12 Lasagna noodles

Instructions 

  • Preheat oven to 350 F. Heat 1 tbsp oil in a large saucepan over med heat. Add onion and sauté until translucent, approx 5-7 min. Add garlic and cook until fragrant, 2 min. Add mushroom and kale and cook down, approx 5-7 min. Pour in wine and cook until reduced. Stir in herbs, season w/ salt and pepper (stir some more), and turn off heat.
  • Meanwhile, bring large pot of salted water to boil. Add lasagna noodles and cook as directed. Drain and lay lasagna noodles out flat on a baking sheet or a flat surface to cool.
  • Combine pumpkin, 1 egg, ricotta cheese, 1 ½ cups mozzarella cheese, and kale mixture in a bowl. Stir until well combined. Season with salt and pepper.
  • Assembly: Spray 9 X 13 baking dish with cooking spray. Line bottom with 1/2 cup of marinara sauce. Take 1/3 cup of filling and spread evenly over noodle. Carefully roll and place seam side down into baking dish. Repeat with remaining noodles. Top rolled noodles with remaining sauce and mozzarella cheese. (Make-ahead: to store or freeze, cover lasagna tightly with plastic wrap, then aluminum foil.)
  • Bake: Cover with aluminum foil and bake for 30-35 min. Remove foil and bake for additional 5 min, or until cheese is melted on top. Remove from oven and serve warm.

Nutrition

Calories: 399kcal | Protein: 21g | Sodium: 256mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin C: 17mg | Calcium: 340mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

15 Comments

    1. Hi Jennie! Most definitely! Spinach would work beautifully ;). Enjoy and thank you for stopping by.

  1. I would imagine my husband would give me the same look if I told him I was making this…..so I just wouldn’t tell him! I’m sure it’s AMAZING tasting and he would end up loving it 🙂

  2. Super cute blog and love these yummy roll ups! Thanks for posting this at the Saturday Night Fever link party. Hope to see you back on Saturday!

  3. Oh my goodness. oh my goodness. This looks phenomenal!! Can you come over and make this for dinner for me tonight? pleeeease?
    Pinning! 🙂