Pumpkin & Spinach Lasagna Rolls with Brie & Walnuts

Pumpkin & Spinach Lasagna Rolls with Brie & Walnuts

Ingredients

For the Pumpkin Filling

2 cups pumpkin purée (roasted pumpkin, mashed)

1 tbsp olive oil

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Salt & black pepper to taste

For the Spinach Layer

 

2 cups fresh spinach, chopped

 

1 clove garlic, minced

 

1 tsp olive oil

 

For the Cheese Filling

 

150 g brie cheese, rind removed and sliced

 

1/2 cup ricotta cheese

 

1/2 cup shredded mozzarella

 

For Assembly

 

9–10 lasagna sheets, cooked al dente

 

1/2 cup walnuts, chopped

 

2 cups béchamel or white sauce (no alcohol)

 

1/4 cup grated Parmesan (optional)

 

For Garnish

 

Fresh thyme or parsley, chopped

 

Directions

 

Preheat oven to 180°C (350°F).

 

Heat olive oil in a pan, sauté garlic briefly, add spinach and cook until wilted. Set aside.

 

In a bowl, mix pumpkin purée with nutmeg, cinnamon, salt, and pepper.

 

In another bowl, combine ricotta and mozzarella until smooth.

 

Lay cooked lasagna sheets flat on a clean surface.

 

Spread a thin layer of pumpkin mixture over each sheet.

 

Add spinach evenly, followed by ricotta mixture, slices of brie, and chopped walnuts.

 

Roll each sheet gently into a tight roll.

 

Spread a layer of béchamel sauce in a baking dish.

 

Arrange lasagna rolls seam-side down in the dish.

 

Pour remaining béchamel over the rolls and sprinkle with Parmesan if using.

 

Cover with foil and bake for 30 minutes.

 

Remove foil and bake another 10–15 minutes until golden and bubbling.

 

Rest 10 minutes before serving. Garnish with fresh herbs.

 

Nutritional Information (Approx. per serving)

 

Calories: 540

 

Protein: 20 g

 

Fat: 30 g

 

Carbs: 46 g

 

Fiber: 5 g

 

Sugar: 7 g