These keto pumpkin lasagna roll-ups are creamy, sweet, and yet filling enough for dinner. Enjoy this meatless dinner that’s filled with fall flavors.
Lasagna Roll-Ups
This easy recipe is perfect for a fall lunch or dinner. It was loosely inspired by two other recipes I made — my Keto Sausage Lasagna Roll Ups and Keto Lasagna Roll-Ups.
I made those roll-ups with melted cheese wraps. This time, I decided to use lasagna noodles as the wraps.
This means they aren’t finger food anymore, but something you’ll eat with a fork. Instead of being filled with a meat sauce, I used a vegetarian combination of pumpkin and cheese.
These lasagna roll-ups are a satisfying recipe perfect for lunch or dinner. With 6 grams net carbs in each serving, I suggest serving them at dinner.
Since I made them with a lot of cheese and dairy, they are really rich and filling.
Pumpkin Lasagna
Recreating your favorite recipes with low-carb ingredients is the best way to stay within your macros and remain dedicated and focused to the keto diet. Before I went on keto, I loved pasta recipes, especially lasagna!
That’s why I have so many low-carb lasagna-inspired recipes on Stylish Cravings. And this pumpkin lasagna is a sweet and meatless way to enjoy a classic dinner.
If you need to eat more veggies, then make some Keto Lasagna Stuffed Peppers. I suggest making Keto Lasagna Stuffed Sausage.
If you want to try something completely different, make Keto Eggplant Lasagna. You’ll never get tired of it!
Keto Pumpkin Lasagna
This easy keto pumpkin lasagna roll-ups recipe is ready in just half and hour. That’s because I used precooked Palmini noodles.
All you have to do is mix the filling ingredients, add them to the pasta, roll them up, and bake them. It’s an effortless meal that you can make on busy weeknights.
Adding the pumpkin sweetens the entire recipe without having to add more sweetener to it. If you want something more savory, then I suggest making either Low Carb TikTok Ramen Lasagna or my Keto TikTok Protein Lasagna.
If you want something lighter, then my Creamy Keto Lasagna Soup always hits the spot.
What To Eat With Lasagna
Even though I made the meatless roll-ups with sweet pumpkin puree, you can still serve them with your favorite Italian side dishes. Add a bowl of low-carb seven layer salad to the table.
Enjoy some low-carb million dollar deviled eggs on the side. They are high-protein and so fun to munch on.
They are a fantastic choice for lunch or a party. I love making keto crack biscuits on the side with pasta recipes!
Dip the biscuits into the sauce. It’s divine.
How To Store Roll-Ups
Store the pumpkin lasagna roll-ups in an airtight container and keep it in the refrigerator for up to three days. This is the perfect meal to use in your meal prep because it heats up so well in the microwave.
Since this recipe is so easy to make, I don’t recommend trying to freeze it. It tastes so much better when you make it fresh.
Keto Pumpkin Lasagna Roll-Ups Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make the keto pumpkin lasagna roll-ups. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Net Carbs: 6 net carbs per serving
Ingredients
- Butter
- Fresh Spinach
- Palmini Linguini Noodles
- Onion
- Italian Seasoning
- Nutmeg
- Pumpkin Puree
- Heavy Whipping Cream
- Parmesan Cheese
- Ricotta
- Shredded Mozzarella Cheese
Directions
Preheat the oven to 350 degrees. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions, and saute until softened.
Mix in the spinach, and saute until wilted.
Place the spinach mixture, ricotta, mozzarella, Italian seasoning and salt and pepper to taste into a mixing bowl. Stir to combine well.
Lay the lasagna sheets out on a flat surface, and place a small scoop of the filling at one end of each sheet. Roll the sheet up and around the filling.
Place the rollups seam side down in a well greased baking sheet.
Melt the remaining butter in a pot over medium heat. Pour the pumpkin puree and heavy whipping cream into the pot. Stir to combine.
Add in the nutmeg and salt and pepper to taste. Simmer until the sauce has thickened. Stir in the parmesan cheese until well combined.
Spread the sauce over the rollups.
Bake for 20 minutes.
Pin for later!
Follow me on Pinterest!
Keto Pumpkin Lasagna Roll-Ups
Equipment
- Skillet
- Baking Sheet
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 Mozarella Cheese
Instructions
- Preheat the oven to 350 degrees.
- Melt 2 tablespoons of the butter in a skillet over medium heat.
- Add in the onions, and saute until softened.
- Mix in the spinach, and saute until wilted.
- Place the spinach mixture, ricotta, mozzarella, Italian seasoning and salt and pepper to taste into a mixing bowl. Stir to combine well.
- Lay the lasagna sheets out on a flat surface, and place a small scoop of the filling at one end of each sheet. Roll the sheet up and around the filling.
- Place the rollups seam side down in a well greased baking sheet.
- Melt the remaining butter in a pot over medium heat.
- Pour the pumpkin puree and heavy whipping cream into the pot. Stir to combine.
- Add in the nutmeg and salt and pepper to taste. Simmer until the sauce has thickened.
- Stir in the parmesan cheese until well combined.
- Spread the sauce over the rollups.
- Bake for 20 minutes.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Pumpkin Recipes
If you enjoyed these keto pumpkin lasagna roll-ups, here are some more delicious things you can make with canned pumpkin puree. And all of them are low-carb!
