Pumpkin & Spinach Lasagna Rolls with Brie & Walnuts
Creamy • Cozy • Elegant Vegetarian Comfort Food
These Pumpkin & Spinach Lasagna Rolls are a beautiful twist on classic lasagna—rolled into individual portions and filled with silky pumpkin purée, tender spinach, melted brie, and crunchy toasted walnuts. The result is a rich, autumn-inspired dish that feels both comforting and dinner-party worthy. Perfect for fall evenings, festive gatherings, or a cozy weekend meal.
Time & Yield
Prep Time: 30 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour 10 minutes
Servings: 4–6 rolls (serves 3–4 as a main)
Ingredients
Lasagna Rolls
8–10 lasagna noodles
1½ cups pumpkin purée (unsweetened)
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
150–180 g brie cheese, rind removed, sliced
½ cup walnuts, roughly chopped
½ cup ricotta or cream cheese
¼ cup grated Parmesan
2 cloves garlic, minced
½ tsp nutmeg
½ tsp black pepper
Salt, to taste
1 tbsp olive oil
Creamy Sauce (Optional but Recommended)
1 cup milk or light cream
1 tbsp flour
¼ cup grated Parmesan
Salt & white pepper, to taste
Garnish
Extra walnuts
Fresh thyme or parsley
Drizzle of olive oil
Instructions
1. Cook the Lasagna Noodles
Boil lasagna noodles in well-salted water until al dente. Drain and lay flat on parchment or a clean towel to prevent sticking.
2. Prepare the Filling
In a bowl, mix:
Pumpkin purée
Ricotta (or cream cheese)
Garlic
Nutmeg, black pepper, salt
Parmesan
Fold in chopped spinach and half of the walnuts. Mix until creamy and well combined.
3. Make the Creamy Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Slowly add milk, whisking until smooth and thickened.
Stir in Parmesan, salt, and pepper. Remove from heat.
4. Assemble the Rolls
Spread a thin layer of sauce on the bottom of a baking dish.
Lay out noodles and spread pumpkin-spinach filling evenly.
Add slices of brie along each noodle.
Roll gently and place seam-side down in the dish.
5. Bake
Pour remaining sauce over rolls.
Sprinkle remaining walnuts on top.
Cover with foil and bake at 180°C (350°F) for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and lightly golden.
6. Serve
Rest for 5 minutes. Garnish with herbs, extra walnuts, and a drizzle of olive oil.
Serving Suggestions
Pair with a simple green salad with lemon vinaigrette
Serve alongside garlic bread or focaccia
Perfect as a vegetarian holiday main
Questions & Answers
Q: Can I make this ahead of time?
Yes! Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready.
Q: Can I substitute brie?
Absolutely. Camembert, mozzarella, or fontina work well.
Q: Is canned pumpkin okay?
Yes—just ensure it’s pure pumpkin, not pumpkin pie filling.
Q: Can I make it gluten-free?
Use gluten-free lasagna sheets and replace flour with cornstarch in the sauce.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven.