Why You’ll Love Pumpkin Lasagna Roll Ups with Crispy Sage Recipe
I love how this recipe brings together some of my favorite fall flavors without making the pumpkin overly sweet or dominant. The pumpkin blends into the ricotta and parmesan filling, where it adds creaminess, color, and a subtle earthy flavor.
I also like the contrast between the soft pasta and filling and the crispy sage scattered over the finished dish. Frying the fresh sage in butter only takes a couple of minutes, but I find that it makes the finished roll ups feel particularly special.
Another reason I return to this recipe is the individual roll-up format. Instead of cutting pieces from a traditional layered lasagna, I can serve complete rolls, making portioning easy and giving every serving plenty of filling, sauce, and melted cheese.
The homemade white sauce is another highlight for me. I make it with butter, flour, milk, nutmeg, salt, and pepper, keeping it simple enough to complement the pumpkin rather than cover it up. Once everything bakes together, I get a golden, bubbly pasta dish with layers of creamy and savory flavors.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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12 to 15 lasagna noodles boiled
12 ounces ricotta cheese
1 (15 ounce) can pumpkin puree
1 cup finely grated parmesan cheese, plus more for sprinkling
1 large egg
¼ teaspoon dried sage
kosher salt and pepper
2 cups freshly grated mozzarella or provolone cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼ teaspoon freshly grated nutmeg
fried sage
1 tablespoon butter
1 handful 15 or so fresh sage leaves
Directions
I preheat the oven to 350 degrees F.
I bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, around 8 or 9 minutes. I need 12 lasagna noodles for this recipe. I like to make the entire box in case some break or rip while cooking. With any leftover lasagna noodles, I can tear them apart and use them like regular pasta with sauce later in the week.
Once the lasagna noodles are cooked, I immediately lay them out in a single layer on a kitchen towel or parchment sprayed with nonstick spray. This keeps the noodles separated and makes assembling the rolls much easier.
In a large bowl, I whisk together the ricotta, pumpkin, parmesan, egg, a big pinch of salt and pepper (½ teaspoon or so, each) and the dried sage. I whisk until combined. I place 3 tablespoons of the mixture on each lasagna noodle. I like to place the 3 tablespoons on all the noodles before spreading it out. If any look sparse, I use any leftovers in the bowl to plump up the filling on those ones.
I spread the ricotta filling out all over the noodles. I take 1 ½ cups of the grated mozzarella and sprinkle it evenly over the filling on each lasagna noodle. I keep the remaining cheese for the top.
I roll up each lasagna noodle tightly from the end and set the rolls aside while I prepare the sauce.
I heat the butter in a large skillet over medium heat. Once sizzling, I whisk in the flour and let it cook for 2 to 3 minutes, until fragrant and golden. I slowly whisk in the milk, stirring the entire time to avoid lumps. I whisk constantly until the mixture thickens, about 3 to 4 minutes.
I reduce the heat to low and stir in a pinch of salt and pepper along with the fresh nutmeg. I taste the sauce and, if needed, add more salt and pepper.
I ladle ½ cup or so of sauce in the bottom of a 9×13 inch baking dish. I can also use a 12-inch oven safe skillet.
I place the lasagna roll ups seam-side down in the dish. I pour the remaining sauce over the top of the rollups. I sprinkle the remaining mozzarella on top along with a sprinkle of parmesan cheese.
I bake the roll ups for 25 to 30 minutes, until the cheese and sauce are golden and bubbly.
While the roll ups bake, I heat the butter in a skillet over medium heat. I add the sage leaves and cook for 1 to 2 minutes, just until crispy.
I remove the lasagna roll ups from the oven and top them with the crispy sage leaves. I serve them warm with extra parmesan cheese for sprinkling.
Servings and Timing
This recipe makes enough Pumpkin Lasagna Roll Ups with Crispy Sage to serve 4 to 6 people. I find it works well as a substantial main course, especially when I pair it with a simple salad or vegetable side.
The prep time is approximately 30 minutes, and the cook time is approximately 30 minutes. I plan on about 1 hour total from beginning the preparation to pulling the finished roll ups from the oven.
Yield: 4 to 6 people
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Variations
For a slightly different cheese flavor, I use provolone instead of mozzarella. Provolone gives the roll ups a little more sharpness while still providing the melted, stretchy texture I want from the cheese.
When I want to add greens, I mix cooked spinach into the ricotta and pumpkin filling. I make sure to squeeze out as much moisture as possible first so the filling does not become watery.
I can also make the dish a little more savory by adding cooked mushrooms. I sauté them until their excess moisture evaporates, then either add them to the filling or scatter them around the roll ups before adding the sauce.
For an even stronger sage flavor, I add a little extra dried sage to the pumpkin filling. I still keep the crispy fresh sage on top because I like the texture and buttery finish it provides.
When I want more contrast with the creamy sauce, I add a small pinch of crushed red pepper. I find that a subtle amount of heat works particularly well with the pumpkin, cheese, sage, and nutmeg.
Storage/Reheating
I store leftover lasagna roll ups in an airtight container in the refrigerator once they have cooled. They keep well for about 3 to 4 days. If possible, I keep extra crispy sage separate because refrigeration softens its texture.
For reheating individual portions, I place the roll ups in a microwave-safe dish and heat them until warmed throughout. I like to spoon a small amount of milk or extra sauce around the roll ups before reheating if they seem dry.
When reheating several portions, I prefer the oven. I place the roll ups in an oven-safe dish, cover them with foil to retain moisture, and warm them at about 350 degrees F until hot in the center. I remove the foil toward the end if I want the cheese on top to become bubbly again.
I can also freeze the assembled roll ups for longer storage. I prefer freezing them before adding the fried sage, then adding freshly fried sage after reheating for the best texture and flavor.
FAQs
Can I make Pumpkin Lasagna Roll Ups ahead of time?
Yes. I can assemble the roll ups with the filling, sauce, and cheese, cover the baking dish, and refrigerate it until I am ready to bake. If I bake the dish straight from the refrigerator, I allow a little additional baking time so the center becomes completely hot.
Can I use homemade pumpkin puree?
Yes. I can use homemade pumpkin puree as long as it has a thick consistency similar to canned pumpkin puree. If my homemade puree contains a lot of excess water, I drain it first so the filling does not become too loose.
Can I substitute butternut squash for pumpkin?
Yes. I can substitute smooth butternut squash puree for the pumpkin. It gives the filling a similarly creamy texture with a slightly sweeter squash flavor that still works nicely with sage, parmesan, ricotta, and nutmeg.
Do I have to boil the lasagna noodles first?
For this preparation, I use boiled lasagna noodles because they need to be flexible enough to spread with filling and roll without cracking. I cook them until tender according to the package directions and handle them carefully to prevent tearing.
Why should I cook extra lasagna noodles?
I like to cook 12 to 15 noodles even though I only need 12 because lasagna noodles sometimes tear, stick, or break during cooking. Having a few extras means I can still assemble a full batch without needing to boil another pot of pasta.
Can I use mozzarella and provolone together?
Yes. I can combine freshly grated mozzarella and provolone rather than choosing only one. Mozzarella gives me a mild, melty result, while provolone adds a slightly stronger cheese flavor.
How do I keep the white sauce from becoming lumpy?
I add the milk slowly while whisking constantly. I also let the butter and flour cook together for 2 to 3 minutes before adding the milk. Consistent whisking as the sauce thickens helps me achieve a smooth, creamy consistency.
What can I serve with pumpkin lasagna roll ups?
I like serving these roll ups with a crisp green salad, roasted vegetables, broccoli, green beans, or another relatively light vegetable side. Because the pasta, cheese, and white sauce are already rich, I usually keep the accompaniments simple.
Can I skip the crispy sage?
Yes, although I find the crispy sage adds an important layer of flavor and texture. If I do not have fresh sage, I can serve the roll ups without it since dried sage is already included in the filling.
How do I know when the lasagna roll ups are finished baking?
I look for bubbling sauce, thoroughly melted cheese, and a lightly golden surface. After about 25 to 30 minutes at 350 degrees F, the filling should be heated through and the roll ups should be ready for their crispy sage topping.
Conclusion
Pumpkin Lasagna Roll Ups with Crispy Sage combine everything I want in a cozy pasta dinner: tender noodles, creamy pumpkin and ricotta filling, parmesan, melted mozzarella or provolone, and a silky homemade sauce flavored with nutmeg. The buttery crispy sage on top brings the whole dish together with an aromatic fall flavor and a delicate crunch.
I especially enjoy making these roll ups when I want to change up traditional lasagna without losing its comforting, cheesy character. With their individual portions and golden, bubbly topping, they work just as well for a relaxed family meal as they do for a special autumn dinner.
Cozy pumpkin lasagna roll ups filled with creamy ricotta, pumpkin, parmesan, and melty cheese, then topped with homemade white sauce and buttery crispy sage. A rich and comforting fall pasta dinner perfect for family meals or guests.
Ingredients
12 to 15 lasagna noodles, boiled
12 ounces ricotta cheese
1 (15 ounce) can pumpkin puree
1 cup finely grated parmesan cheese, plus more for sprinkling
1 large egg
¼ teaspoon dried sage
Kosher salt and pepper, to taste
2 cups freshly grated mozzarella or provolone cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, for frying sage
1 handful (about 15) fresh sage leaves
Instructions
Preheat the oven to 350 degrees F.
Bring a pot of salted water to a boil and cook the lasagna noodles according to package directions, about 8 to 9 minutes. Cook a few extra noodles in case any tear or break.
Lay the cooked noodles in a single layer on a clean kitchen towel or parchment sprayed with nonstick spray.
In a large bowl, whisk together the ricotta, pumpkin puree, parmesan, egg, dried sage, and about ½ teaspoon each salt and pepper until combined.
Place about 3 tablespoons of the pumpkin-ricotta mixture on each of 12 lasagna noodles and spread evenly over the surface.
Sprinkle 1 ½ cups of the grated mozzarella or provolone evenly over the filling, reserving the remaining cheese for topping.
Roll each lasagna noodle tightly from one end and set aside.
For the white sauce, melt 2 tablespoons butter in a large skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes, until fragrant and lightly golden.
Slowly whisk in the milk, stirring constantly to prevent lumps. Continue whisking for 3 to 4 minutes, or until the sauce thickens.
Reduce the heat to low and stir in the nutmeg and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
Spread about ½ cup of the white sauce over the bottom of a 9×13-inch baking dish or 12-inch oven-safe skillet.
Arrange the lasagna roll ups seam-side down in the dish. Pour the remaining white sauce over the rolls, then sprinkle with the reserved mozzarella or provolone and additional parmesan.
Bake for 25 to 30 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
While the roll ups bake, melt 1 tablespoon butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes, until crisp.
Remove the lasagna roll ups from the oven, top with the crispy sage leaves, and serve warm with additional parmesan if desired.
Notes
Mozzarella, provolone, or a combination of both can be used for the grated cheese.
For added greens, mix well-drained cooked spinach into the pumpkin and ricotta filling.
Sautéed mushrooms can be added to the filling or scattered around the roll ups before adding the sauce.
Add a pinch of crushed red pepper for subtle heat.
Homemade pumpkin puree or butternut squash puree can replace canned pumpkin as long as it is thick and well drained.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep extra crispy sage separate when possible.
To reheat in the oven, cover with foil and warm at 350 degrees F until heated through, removing the foil near the end to help the cheese become bubbly.
The assembled roll ups can be refrigerated before baking or frozen for longer storage. Add freshly fried sage after reheating for the best texture.
