Pumpkin-Spinach Lasagna Roll-Ups

• servings: 4 servings

Ingredients

1 lb. dried lasagna noodles

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

2 large eggs

8 oz. fresh ricotta (about 1 cup)

1 oz. Parmesan, finely grated (about ½ cup)

1 cup finely chopped baby spinach (about 2.5 oz.)

1 tsp. freshly ground pepper

1 tsp. garlic powder

1 Tbsp. plus 1½ tsp. extra-virgin olive oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. finely chopped thyme, plus leaves for serving

1 15-oz. can unsweetened pumpkin purée (such as Libby’s)

1 cup heavy cream

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. dried oregano

½ tsp. freshly ground nutmeg

1 tsp. freshly ground pepper, plus more

2 oz. Parmesan, finely grated (about 1 cup)

4 oz. low-moisture mozzarella, coarsely grated (about 1 cup)

Directions

Place a rack in middle of oven; preheat to 375°. Cook 1 lb. dried lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.

Mix 2 large eggs, 8 oz. fresh ricotta (about 1 cup), 1 oz. Parmesan, finely grated (about ½ cup), 1 cup finely chopped baby spinach (about 2.5 oz.), 1 tsp. freshly ground pepper, 1 tsp. garlic powder, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set ricotta mixture aside.

Heat 1 Tbsp. plus 1½ tsp. extra-virgin olive oil in a large cast-iron or ovenproof stainless-steel skillet over medium. Add 2 medium shallots, finely chopped, and cook, stirring often, until softened and translucent, about 5 minutes. Add 4 garlic cloves, finely chopped, and 2 Tbsp. finely chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add 1 cup heavy cream, 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, 1 tsp. dried oregano, ½ tsp. freshly ground nutmeg, 1 tsp. freshly ground pepper, and 1 cup water and stir until smooth. Add 2 oz. Parmesan, finely grated (about 1 cup), and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1½ cups sauce to a small bowl; set aside. Leave remaining sauce in skillet.

Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in skillet, starting from the center and working in a circle toward edges to create a spiral. Top with reserved sauce; scatter 4 oz. low-moisture mozzarella, coarsely grated (about 1 cup), over. Bake until cheese is deep golden brown, 33–38 minutes. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve.