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Pumpkin Lasagna Rolls


  • 1 box lasagna sheets
  • 1 15oz container Good Culture cottage cheese
  • 1 can pumpkin puree
  • ½ tsp garlic powder
  • 1 tsp pumpkin spice
  • 1 jar alfredo sauce
  • 2 cups shredded mozzarella


  • Boil lasagna noodles per box instruction. Lay flat after draining, do not put on top of each other.
  • In a bowl, mix cottage cheese, pumpkin, garlic powder, pumpkin spice, pinch of salt.
  • With all the sheets laying out, spoon a few tablespoons of filling onto 12 sheets. There will be extra in case any break.
  • Once it’s all evenly spooned, spread it out on each sheet. I spoon before spreading to make sure each gets an even amount.
  • Sprinkle 1 cup of mozzarella over all the pumpkin filling. Gently roll.
  • In a large cast iron or baking dish spread 1 cup alfredo sauce. Place each lasagna roll over the sauce. Top with another ½ cup to 1 cup sauce and top with mozzarella.
  • Bake at 350 for 30 minutes.