Crab, Kale & Ricotta Lasagna Rolls with Parmesan Pumpkin Sauce
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1 roll
Ingredients
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olive oil (for the filling)
- 2 tsp
- 2 tsp
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yellow onion (diced)
- 1/2
- 1/2
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kale (bunch, ribs removed and leaves roughly chopped)
- 1 small
- 1 small
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garlic (minced [for the filling])
- 3 clove
- 3 clove
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ricotta cheese (low-fat)
- 6 oz
- 170 g
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white crab meat (4-oz, drained)
- 1 can
- 1 can
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Parmesan cheese (grated [for the filling])
- 1/2 cup
- 1/2 cup
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eggs
- 1
- 1
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salt (for the filling)
- 1/4 tsp
- 1/4 tsp
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black pepper (for the filling)
- 1/4 tsp
- 1/4 tsp
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olive oil (for the sauce)
- 1 tsp
- 1 tsp
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garlic (minced [for the sauce])
- 2 clove
- 2 clove
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tomato paste
- 2 tbsp
- 2 tbsp
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pumpkin puree (1 can)
- 15 oz
- 425 g
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skim milk
- 1 1/2 cup
- 1 1/2 cup
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onion powder
- 1 1/2 tsp
- 1 1/2 tsp
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dried basil
- 1 1/2 tsp
- 1 1/2 tsp
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garlic powder
- 1 tsp
- 1 tsp
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salt (for the sauce)
- 1/2 tsp
- 1/2 tsp
-
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dried parsley (flakes)
- 1/2 tsp
- 1/2 tsp
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black pepper (ground [for the sauce])
- 1/4 tsp
- 1/4 tsp
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Parmesan cheese (grated [for the sauce])
- 1/2 cup
- 1/2 cup
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lasagna noodles
- 8
- 8
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mozzarella cheese (shredded)
- 1 cup
- 1 cup
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Italian parsley (bunch, minced)
- 1 small
- 1 small
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Directions
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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 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.
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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.
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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.
Reviews
Write a Review-
This recipe was delicious, but I think the kale tasted too earthy. I will definitely make this again but use spinach this time around.