Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce

Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
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!
  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 roll
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 roll
  • Amount per serving Calories 250

  • Total Fat 8g
    • Saturated Fat 3.7g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 520mg
  • Total Carbohydrate 30g
    • Dietary Fiber 4g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 16g
  • Potassium 450mg
  • Phosphorus 315mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1/2 Fat



  • olive oil (for the filling)
    2 tsp
  • yellow onion (diced)
  • 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
  • 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
  • mozzarella cheese (shredded)
    1 cup
  • Italian parsley (bunch, minced)
    1 small


  1. Preheat the oven to 350 degrees F.

  2. Cook lasagna noodles according to package instructions without adding salt, drain, and set aside.

  3. 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.

  4. 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.

  5. 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.

  • Recommended

    This recipe was delicious, but I think the kale tasted too earthy. I will definitely make this again but use spinach this time around.