Description
Velvety pumpkin lasagna roll-ups topped with sweet and tangy pumpkin sauce and crunchy crispy bacon, perfect for any occasion.
Ingredients
Scale
- 12 lasagna noodles
- 1 cup pumpkin puree
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 cup pumpkin puree (for sauce)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese (for sauce)
- 1 tsp salt (for sauce)
- ½ tsp black pepper (for sauce)
- ½ cup crispy bacon, crumbled
- ¼ cup chopped fresh parsley
- Fresh basil leaves (optional, garnish)
- Grated Parmesan cheese (optional, garnish)
Instructions
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, combine pumpkin puree, ricotta cheese, grated Parmesan, salt, and black pepper; mix well.
- Spread pumpkin mixture evenly over each lasagna noodle and roll tightly.
- In a saucepan, combine pumpkin puree, heavy cream, grated Parmesan, salt, and black pepper; cook over medium heat until sauce thickens.
- Spread a layer of pumpkin sauce in a greased baking dish. Place roll-ups seam side down and spoon remaining sauce over them.
- Sprinkle crumbled crispy bacon and chopped parsley on top.
- Bake at 375°F (190°C) for 20-25 minutes until heated through and bubbly.
- Garnish with fresh basil leaves and grated Parmesan if desired. Serve immediately.
Notes
Roll lasagna noodles tightly for best texture. Use low-fat ricotta for lighter dish. Substitute ricotta with cottage or goat cheese for flavor variations. Use turkey bacon for a healthier option. Serve on a fancy platter for elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg