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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:
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Preheat the oven to 350 degrees F.
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Cook lasagna noodles according to package instructions without adding salt, drain, and set aside.
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To make the filling: Preheat a large saucepan over medium heat. Add 1 tsp olive oil, onion, kale, and 3 cloves of minced garlic. Cook, stirring occasionally, until onions and kale have softened, 5–6 minutes. Transfer to a large bowl. Add ricotta, crab meat, ¼ cup Parmesan, egg, and ¼ tsp pepper. Stir to combine and set aside.
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To make the sauce: Return pan to medium heat. Add 1 tsp olive oil and 2 cloves of minced garlic. Cook for one minute, then add tomato paste and cook for another minute, stirring often. Add pumpkin, milk, spices, 1/8 tsp black pepper. Stir to combine and let simmer for a few minutes. Stir in ¼ cup Parmesan and remove from heat.
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To assemble: Add half a 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
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Serving Size
1 roll
- Amount per serving Calories 210
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 280mg 12%
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Total Carbohydrate
28g
10%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 14g
- Potassium 295mg 6%
Ingredients
olive oil (divided)
2 tsp
yellow onion (diced)
1/2 whole
kale (ribs removed and leaves roughly chopped)
1 bunch
garlic (divided, minced)
5 clove
ricotta cheese (low-fat)
4 oz
white crab meat (canned, drained)
4 oz
low fat grated Parmesan cheese (divided)
1/2 cup
eggs
1 whole
black pepper (for the filling)
1/2 tsp
tomato paste
1 tbsp
pumpkin puree (1/2 can)
7 1/2 oz
skim milk
3/4 cup
onion powder
3/4 tsp
dried basil
3/4 tsp
garlic powder
1/2 tsp
dried parsley (flakes)
1/4 tsp
lasagna noodles
8 whole
mozzarella cheese (shredded)
1/2 cup
Italian parsley (minced)
1 small bunch
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