Keto Pumpkin Lasagna Roll-Ups
A delightful blend of creamy pumpkin, savory cheese, and fresh spinach!
Ingredients
- 4 tbsp Butter divided
- 3 cups Fresh Spinach
- 1 package Palmini Lasagna Sheets
- 1/2 Onion chopped
- 1/2 tsp Italian Seasoning
- 1 pinch Nutmeg
- 1/3 cup Pumpkin Puree
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese grated
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, melt 2 tablespoons of butter.
- Add the chopped onions and sauté until they soften.
- Incorporate the spinach and cook until wilted.
- Transfer the spinach mixture to a bowl, adding ricotta, mozzarella, Italian seasoning, and salt and pepper. Mix well.
- On a flat surface, lay out the lasagna sheets and place a small scoop of filling at one end of each. Roll them up tightly.
- Arrange the roll-ups seam side down in a greased baking dish.
- In a pot over medium heat, melt the remaining butter.
- Combine pumpkin puree and heavy cream in the pot, stirring well.
- Add nutmeg and season with salt and pepper. Simmer until thickened.
- Mix in the parmesan cheese until fully blended.
- Pour the sauce over the roll-ups.
- Bake for 20 minutes.
