Build Pumpkin Spinach Ricotta Lasagna Rolls Step by Step

• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package instructions, usually about 8-10 minutes, until al dente. Drain carefully and lay the noodles flat on a lightly oiled baking sheet to prevent sticking.
• In a large bowl, combine 1 cup ricotta cheese with 1 cup canned pumpkin puree. Stir in 2 cups chopped fresh spinach, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until all ingredients are evenly incorporated and creamy.
• Lay one cooked noodle flat and spread approximately 1/9th of the pumpkin-spinach-ricotta mixture evenly along its length. Roll the noodle up tightly from one end to the other, creating a neat roll.
• Spread 1 cup of marinara sauce over the bottom of your baking dish. Place each lasagna roll seam side down in the dish, lining them up snugly. Once all rolls are arranged, spoon the remaining 1 cup marinara sauce over the top.
• Sprinkle 1 cup shredded mozzarella cheese evenly over the rolls, followed by 1/2 cup grated Parmesan cheese. This will create a golden, bubbly crust when baked.
• Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and lightly browned.