Description
Layers of al dente lasagna sheets cradle a silky blend of pumpkin puree, ricotta, and nutmeg, dotted with crisp bacon and spinach. Baked under melty mozzarella, each bite offers warm, savory comfort perfect for chilly evenings.
Ingredients
- 8 sheets lasagna noodles
- 2 tablespoons olive oil
- 4 slices bacon
- 1 small onion
- 2 cloves garlic
- 2 cups fresh spinach
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles in a large pot of boiling salted water until al dente, about 8 minutes, then drain and lay flat on a clean towel.
- In a skillet over medium heat, cook bacon until crisp, about 6 minutes, then transfer to a paper towel, chop once cool.
- Pour off excess bacon fat, add olive oil, then sauté chopped onion until translucent, about 4 minutes; add minced garlic and cook 1 minute more.
- Stir in spinach and cook until wilted, about 2 minutes; remove from heat and set aside.
- In a mixing bowl combine pumpkin puree, ricotta, Parmesan, heavy cream, ground nutmeg, salt, black pepper, sautéed vegetables, and chopped bacon.
- Spread a generous spoonful of filling evenly down the center of each noodle, then roll up tightly.
- Arrange each roll seam-side down in a lightly oiled 9×13-inch baking dish.
- Sprinkle shredded mozzarella evenly over the top of the rolls.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Let rest for 5 minutes before serving to help the rolls set.
Notes
- Rolls can be assembled ahead and refrigerated up to 24 hours before baking.
- For extra flavor add 1 tablespoon chopped fresh sage to the filling.
- Substitute turkey bacon for a leaner option without sacrificing taste.
- Allow rolls to rest after baking to prevent the filling from spilling when sliced.