Name: Pumpkin Lasagna Roll-Ups
Total time: 45 minutes
Yield: 4–6 servings
Ingredients: 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; 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)

Pumpkinspinach lasagna rollups in a skillet

Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina Allen

Introducing the new PSL: pumpkin-spinach lasagna roll-ups. Canned pumpkin does the heavy lifting in this weeknight recipe, imparting a vibrant marmalade hue and rich, creamy body to the sauce. Rolling the filling and noodles into spirals in lieu of layering ensures an ideal ratio of flavors in every bite and means that this pasta bakes in under 40 minutes. Baked until golden brown, the lasagna roll-ups make the perfect fall dinner using a fraction of the effort it takes to make classic lasagna.