Description
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 to 3 roll ups
- Calories: 610 kcal
- Sugar: 10 g
- Sodium: 760 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 115 mg
