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Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
15 min prep time
30 min cook time
8servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
Pumpkin and Italian make a great combo in this delicious meal! Break out this dish when you want to impress friends and family with your culinary skills. We won’t tell them that this is actually a quick and easy meal that comes together in just 30 minutes!
15 min prep time
30 min cook time
8servings
1 roll
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F.
- Cook lasagna noodles according to package instructions without adding salt, drain, and set aside.
- To make the filling: Preheat a large saucepan over medium heat. Add olive oil, onion, kale, and garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, Parmesan, egg, salt, and pepper. Stir to combine and set aside.
- To make the sauce: Return pan to medium heat. Add olive oil and garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, and spices. Stir to combine and let simmer for a few minutes. Stir in the Parmesan and remove from heat.
- To assemble: Add one 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
- Amount per serving Calories 250
-
Total Fat
8g
- Saturated Fat 3.7g
- Trans Fats 0g
- Cholesterol 55mg
- Sodium 520mg
-
Total Carbohydrate
30g
- Dietary Fiber 4g
- Total Sugars 8g
- Added Sugars 0g
- Protein 16g
- Potassium 450mg
- Phosphorous 315mg
Ingredients
olive oil (for the filling)
2 tsp
yellow onion (diced)
1/2
kale (bunch, ribs removed and leaves roughly chopped)
1 small
garlic (minced [for the filling])
3 clove
ricotta cheese (low-fat)
6 oz
white crab meat (4-oz, drained)
1 can
Parmesan cheese (grated [for the filling])
1/2 cup
eggs
1
salt (for the filling)
1/4 tsp
black pepper (for the filling)
1/4 tsp
olive oil (for the sauce)
1 tsp
garlic (minced [for the sauce])
2 clove
tomato paste
2 tbsp
pumpkin puree (1 can)
15 oz
skim milk
1 1/2 cup
onion powder
1 1/2 tsp
dried basil
1 1/2 tsp
garlic powder
1 tsp
salt (for the sauce)
1/2 tsp
dried parsley (flakes)
1/2 tsp
black pepper (ground [for the sauce])
1/4 tsp
Parmesan cheese (grated [for the sauce])
1/2 cup
lasagna noodles
8
mozzarella cheese (shredded)
1 cup
Italian parsley (bunch, minced)
1 small
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