Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
April 2, 2025
How to Make Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
15 min prep time
30 min cook time
8servings
1 roll
Step-By-Step Instructions:
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Preheat the oven to 350 degrees F.
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Cook lasagna noodles according to package instructions without adding salt, drain, and set aside.
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To make the filling: Preheat a large saucepan over medium heat. Add 1 tsp olive oil, onion, kale, and 3 cloves of minced garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, ¼ cup Parmesan, egg, and ¼ tsp pepper. Stir to combine and set aside.
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To make the sauce: Return pan to medium heat. Add 1 tsp olive oil and 2 cloves of minced garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, spices, 1/8 tsp black pepper. Stir to combine and let simmer for a few minutes. Stir in ¼ cup Parmesan and remove from heat.
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To assemble: Add half a cup of the sauce to the bottom of a large baking dish. Spread ¼ cup filling along the length of each lasagna noodle. Roll and place seam side down in the dish. Pour the rest of the sauce over the noodles and top each roll with mozzarella cheese. Bake for 30 minutes, until the cheese is melted and bubbly. Top with fresh parsley.
Nutrition facts
8 Servings
-
Serving Size
1 roll
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Amount per serving
Calories
210
- % Daily value*
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Total Fat
5g
6%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
45mg
15% -
Sodium
280mg
12% -
Total Carbohydrate
28g
10%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
14g
-
Potassium
295mg
6%