Pumpkin-Stuffed Lasagna Rolls

A festive vegetarian main dish, perfect for Thanksgiving and other late-fall or early-winter celebrations. Worthy of a special occasion, easy enough for a weekend! The pumpkin filling is not to be missed, in itself so good, I can already think of a half-dozen more ways to cook with it.

Whole Food, Fresh & Seasonal. Beautiful Color! Real Food, Fresh & Comforting. Easy Pasta, Just Leveled Up. Budget Friendly. Scales from Small Plates to Large Platters. Vegetarian.

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COMPLIMENTS!

• "Used butternut squash. It was delicious." ~ Aliza

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About This Recipe: Pumpkin-Stuffed Lasagna Rolls

• Oh my! These are so good, the filling tastes so sweet and pumpkiny straight off the spoon. It takes less than an hour to make, the hardest thing is cooking the lasagna noodles!
• This is a vegetarian pasta main dish with an elegant appearance, suitable for an autumn special-occasion or holiday meal, maybe a weekend supper. A pumpkin mixture is rolled in lasagna noodles, creating small, neat and attractive packages that are drizzled with cream and baked in the oven. The cooked pumpkin mixture is absolutely delicious, a little bit cheesy, a little bit nutty.
• Distinctive Ingredients = Lasagna Noodles + Cooked Pumpkin + Parmesan + Cream
• Short Ingredient List = 1 egg + ground almonds + panko + mustard + brown sugar + dried sage or oregano + salt & pepper
• For Garnish = chopped fresh herbs
• It takes about an hour of hands-on time to cook the noodles, mix the pumpkin stuffing and assemble the lasagna rolls, then the lasagna rolls are baked for 25-30 minutes.
• This is a really attractive dish, whether served in a buffet or plated.
• This is not a difficult dish to prepare but it's possible that "stuffing" the lasagna rolls is a new technique. A picture is worth a thousand words, so below you'll see exactly how to spread the pumpkin stuffing and roll the noodles.
• This is a time-friendly recipe, it can be assembled early in the day, then baked just before serving.
• This is pantry-friendly recipe with one exception, the cooked pumpkin. I don't recommend using canned pumpkin purée, it's just too watery and tasteless. Instead, I recommend using Homemade Kabocha Squash "Pumpkin" Purée made with kabocha squash if you can find one, butternut squash is a good substitute, sweet potato is another.
• This is a calorie-friendly recipe, each roll comes in under 250 calories. In our household, one roll is plenty for those with lighter appetites, two or three for those with bigger appetites.
• As written, the recipe makes nine lasagna rolls but the recipe is easily scaled up or down.
• This is a budget-friendly recipe, it calls for no fancy expensive ingredients, especially for a special-occasion meal.
• I hope you love it!


• I really love the combination of winter squash and pasta, check out this recipe written specifically for butternut squash, Butternut Squash Lasagna with Butternut Bechamel & Roasted Butternut Squash.
• Not quite what you're looking for? Check out my other main dish pasta recipes.

upper left | spread cooked pumpkin filing, stopping short of one end
upper right | gently roll the noodle, compacting but not squeezing
lower left | arrange the roll seam-side down
lower right | voila, now that's a lasagna roll!

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Stuffing the Lasagna Noodles It's easy to spread the pumpkin stuffing onto the lasagna rolls. The noodles themselves are easier to work with when they're well drained and not wet and slippery. When spreading the filling, stop short at one end so that it doesn't squeeze out during rolling.

Pick the Right Noodles For appearance, choose ribbed lasagna noodles with curly edges, adding texture to the final dish. For taste, these work especially well to, creating cracks and crevasses for the cream and Parmesan to bake into.

Riffs? Yes!

This recipe has my mind a-buzz.

• For the first time, I’m inspired to try making my own pasta! Thin fresh pasta would be amazing.
• Or – I can imagine a more traditional baked lasagna, three layers of no-cook lasagna sheets in a 9x9 or 9x13 pan, maybe with a layer of nutmeg-scented béchamel and another of goat cheese with fresh herbs.
• Or – I can imagine substituting plain cream with a pumpkiny cream sauce, adding color and reducing the richness.
• Or – I can imagine using the filling in my grandmother’s recipe for Potato Blintzes.
• Or – and you, are you inspired too? Leave an idea in the comments!

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PUMPKIN-STUFFED LASAGNA ROLLS

Hands-on time: 1 hour
Time to table: 90 minutes
Makes 9 rolls

LASAGNA
• Water
• 1 tablespoon table salt
• 9 lasagna noodles

PUMPKIN STUFFING
• 1 large egg
• 1-1/2 cups (about 12oz/340g) cooked pumpkin (see TIPS)
• 2/3 cup (35g) grated Parmesan
• 1/4 cup (30g) finely ground almonds or almond meal
• 1/4 cup (25g) panko (what is panko?)
• 1 tablespoon Dijon mustard (don’t skip!)
• 2 teaspoons brown sugar
• 1/2 teaspoon dried sage, oregano or another autumn-ish herb
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

TOPPING
• 3/4 cup heavy cream
• 2/3 cup (35g) grated Parmesan
• Fresh herbs for garnish

Heat the oven to 400F/200C. Butter a 9x9 baking pan or a quiche pan.

LASAGNA In a large pot, bring plenty of water to a boil. Add the salt and lasagna noodles, cook until done (check the package for timing). Arrange in a colander to drain well, the noodles are much easier to handle if dried well.

PUMPKIN STUFFING Whisk the egg in a large bowl. Stir in the remaining stuffing ingredients.

STUFF (see how-to photos above) On a work surface, lay out a noodle. With a knife, spread about 1/4 cup (50g) filling along the noodle, stopping an inch or so short of a short end. With your fingers, carefully roll the noodle, compacting the filling without squeezing it out the sides. Arrange the noodles in the baking pan, seam side down.

TO MAKE AHEAD If making ahead, stop here. Cover and refrigerate. Before baking, return to room temperature.

TOPPING & BAKE Pour cream over noodles, sprinkle with grated Parmesan. Bake for 25 – 30 minutes until cream is bubbling and the cheese is beginning to brown.

TO SERVE Sprinkle with fresh herbs and serve immediately.

ALANNA’s TIPS For these lasagna rolls, I use the wonderful Homemade Kabocha Squash Pumpkin Purée, some times made fresh, some times from the freezer. But if there’s no pumpkin on hand, roast one or two whole butternut squashes (see How to Roast a Whole Butternut Squash). I don’t recommend using canned pumpkin purée, I have the idea it would be too watery and too tasteless. The inspiring recipe called for just eight noodles and a little more filling in each roll would be great. But I wanted to fill my pans, nine lasagna rolls works better for both round pans and square pans. For low-carb, low-glycemic pasta that tastes good, I recommend the widely available Dreamfields brand.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2011/11/pumpkin-stuffed-lasagna-rolls.html .

NUTRITION INFORMATION Per Roll: 247 Calories; 12g Tot Fat; 6g Sat Fat; 57mg Cholesterol; 308mg Sodium; 27g Carb; 4g Fiber; 2g Sugar; 9g Protein. WEIGHT WATCHERS Old Points 5 & PointsPlus 6 & future WW points.

Adapted from The Beekman 1802 Heirloom Cookbook (affiliate link) by Dr. Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell. Thanks to Sterling Publishing for a complimentary copy. Just like Kitchen Parade, it features “fresh seasonal recipes” – albeit leaning more toward special-occasion meals than weeknight suppers. If you like Kitchen Parade’s recipes, chances are, you’ll like this cookbook. My Disclosure Promise

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Seasonal Cooking: Thanksgiving Planning Across the Years

Mashed Potatoes & Carrots Flaky Tender Pie Crust How to Make Flaky Tender Pie Crust (photo tutorial) (readers love this!) Slow-Cooker Turkey Breast Make-Ahead Fresh Green Bean Casserole Six Thanksgiving Menus How to Dry-Brine and Roast a Whole Turkey Sausage Stuffing (Turkey Dressing) Pumpkin-Stuffed Lasagna Rolls Homemade Butterhorns (Thanksgiving Crescent Rolls) Pumpkin Cheesecake

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More Vegetarian Entrées for Fall Occasions

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~ Vegetarian Entrées for Thanksgiving ~

• THE RECIPE Celebration Salad (Maple-Roasted Carrots with Arugula, Dill, Cranberry Vinaigrette, Pomegranate and Glazed Pecans) An exultant platter of texture, color, flavor and mood.
• ANOTHER TAKE Egyptian Kamut Salad with Roasted Carrot & Pomegranate

• THE RECIPE Fall Stew Baked in a Whole Pumpkin A whole pumpkin filled with a tomatillo-hominy stew. (PIN This)
• ANOTHER TAKE Butternut Squash Lasagna with Butternut Bechamel & Roasted Butternut Squash Layered with bursts of flavor and texture.

• THE RECIPE Savory Bread Pudding with Butternut Squash, Chard & Cheddar Very special, make in advance for a holiday brunch or buffet. (PIN This)
• ANOTHER TAKE Caramelized Onion Tart A simple but sophisticated tart, rich enough to serve in thin slices as an appetizer or in larger wedges for a vegetarian main dish.

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