Creamy Herb Pumpkin Lasagna Rolls

Servings 8
Author Emily Weeks, RDN, LD


For the Filling:

  • 2 Tbsp olive oil
  • 1/2 yellow onion diced
  • 1 head of kale rinsed and chopped
  • 1 Tbsp minced garlic
  • 8 lasagna noodles
  • 15 oz ricotta cheese
  • 1/2 cup parmesan
  • 1 egg
  • salt and pepper

For the Sauce:

  • 1 tsp olive oil
  • 2 Tbsp minced garlic
  • 2 Tbsp tomato paste
  • 15 oz can Sprouts Pumpkin Puree
  • 1/4 cup half and half
  • 1 1/2 cups milk
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp basil
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp parsley
  • 1/2 cup parmesan cheese
  • 1/2 tsp red pepper flakes

For topping:

  • 8 oz mozzarella cheese shredded


  1. Preheat the oven to 350 degrees F.
  2. In a large pan, heat the olive oil and add the onion, kale, and garlic. Sautee until the onions have caramelized and the kale has shrunk down. Set aside in a large bowl to cool. 

  3. Meanwhile, boil the lasagna noodles according to package instructions. Drain and set aside.
  4. Return the large pan to medium heat and add the 1 tsp of olive oil and 2 Tbsp minced garlic. Cook for one minute. Add the 2 Tbsp tomato paste and cook for an additional minute. 

  5. Add the pumpkin, half and half, milk, onion powder, garlic powder, basil, salt and pepper, and parsley. Stir and let simmer for a few minutes. Add the parmesan cheese and red pepper flakes.
  6. To the bowl with the kale and onion mixture, add the ricotta, 1/2 cup parmesan, egg and salt and pepper. Stir to combine.
  7. To assemble: add one cup of sauce to the bottom of a 9x13 baking dish. Add several heaping tablespoons of ricotta mixture to a lasagna noodle and spread. Roll and place seam side down in the dish. Repeat with remaining noodles.
  8. Pour the rest of the pumpkin sauce over the top of the noodles and top each with mozzarella cheese. Bake at 350 for 30 minutes.