Ingredients Jump to Instructions ↓

  1. 1 15-ounce can pure pumpkin puree

  2. 1 15-ounce container part skim ricotta cheese

  3. 2 egg whites

  4. 1/4 cup chopped fresh basil

  5. 1/4 cup shredded Romano or Parmesan cheese

  6. 3 cups low sodium, jarred marinara sauce

  7. 12 egg roll wrapper sheets

  8. 1/4 cup freshly grated Parmesan cheese

  9. 2 cups shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350ºF degrees. Place the pumpkin puree in a fine sieve in the sink and set aside to drain for at least 20 minutes. Place the ricotta, egg whites, and basil in a small bowl and mix until well combined.


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