Food & Drink
Pumpkin-Spinach Lasagna Roll-Ups Recipe | Bon Appétit
![Pumpkin-Spinach Lasagna Roll-Ups Recipe | Bon Appétit Pumpkin-Spinach Lasagna Roll-Ups Recipe | Bon Appétit](https://i1.wp.com/assets.bonappetit.com/photos/66a8031ce9e2ba817022b378/16:9/w_1280,c_limit/Lovers_Lane_Pumpkin_Lasagna_328-b.jpg?w=780&resize=780,470&ssl=1)
Noodles and Filling
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
Sauce and Assembly
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)
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