Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Introduction

Pumpkin Lasagna Roll Ups with Crispy Sage offer a cozy twist on classic lasagna. Creamy pumpkin filling pairs beautifully with a smooth béchamel sauce and crispy sage for a comforting, elegant meal perfect for fall or any time you want a flavorful vegetarian dish.

Ingredients

• 12 sheets Lasagna Noodles (no-boil noodles recommended for quick preparation)
• 15 oz Ricotta Cheese
• 1 cup Pumpkin Puree (can substitute butternut squash)
• 1/2 cup Parmesan Cheese (pecorino can be used for a sharper taste)
• 1 large Egg (omit for vegan version)
• 1 tsp Dried Sage
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 cup Freshly Grated Mozzarella or Provolone
• 3 tbsp Butter (can be replaced with olive oil)
• 1/4 cup All-Purpose Flour (use gluten-free flour if needed)
• 2 cups Milk (almond or oat milk are good dairy-free options)
• 1/4 tsp Freshly Grated Nutmeg
• 10 leaves Fried Sage (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Boil the lasagna noodles for 8-9 minutes or according to package instructions. Drain and lay them flat to cool.
3. Step 3: In a mixing bowl, combine the ricotta cheese, pumpkin puree, parmesan, egg, dried sage, salt, and pepper. Mix until well blended.
4. Step 4: Spread a generous layer of the pumpkin filling over each noodle sheet, then sprinkle evenly with mozzarella. Roll each noodle tightly into a roll-up.
5. Step 5: To prepare the béchamel sauce, melt butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add milk, whisking continuously until the sauce thickens. Season with nutmeg, salt, and pepper.
6. Step 6: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Place the roll-ups seam-side down in the dish. Pour the remaining béchamel over the top and sprinkle with additional mozzarella.
7. Step 7: Bake for 25-30 minutes until the sauce is bubbly and the cheese is golden brown.
8. Step 8: While baking, fry sage leaves in butter until crispy. Sprinkle fried sage leaves over the roll-ups just before serving.

Tips & Variations

• Use no-boil noodles to save time and avoid boiling.
• Substitute pumpkin puree with butternut squash for a different but similar flavor.
• Omit the egg to make this dish vegan; add a tablespoon of ground flaxseed mixed with water as an egg substitute if desired.
• Try pecorino cheese instead of parmesan for a sharper taste.
• Use almond or oat milk to make the béchamel sauce dairy-free.
• Prepare the roll-ups up to 24 hours ahead; cover tightly and refrigerate until ready to bake.

Storage

Store leftover pumpkin lasagna roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the texture intact. You can also freeze the roll-ups before baking for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the egg in the filling and use dairy-free milk options like almond or oat milk for the béchamel. Replace butter with olive oil and choose vegan cheese or omit the cheese topping.

Do I have to boil the noodles?

No, no-boil lasagna noodles work well for this recipe and save time. Just ensure they are fully covered with sauce before baking to soften properly.

Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Delight in this comforting Pumpkin Lasagna Roll Ups recipe featuring creamy ricotta and pumpkin filling, a smooth béchamel sauce, and crispy sage topping. Perfect for a cozy fall dinner, these roll ups combine seasonal flavors with classic Italian lasagna elements for a unique and satisfying meal.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 roll ups 1x
• Category: Pasta
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pasta

• 12 sheets Lasagna Noodles (no-boil noodles recommended for quick preparation)

For the Filling

• 15 oz Ricotta Cheese
• 1 cup Pumpkin Puree (butternut squash can be substituted)
• 1/2 cup Parmesan Cheese (pecorino recommended for sharper taste)
• 1 large Egg (omit for vegan version)
• 1 tsp Dried Sage
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper

For the Topping

• 1 cup Freshly Grated Mozzarella or Provolone Cheese

For the Béchamel Sauce

• 3 tbsp Butter (can be replaced with olive oil)
• 1/4 cup All-Purpose Flour (use gluten-free flour if needed)
• 2 cups Milk (almond or oat milk for dairy-free options)
• 1/4 tsp Freshly Grated Nutmeg (ground nutmeg as substitute)
• Salt and Pepper to taste

For the Garnish

• 10 leaves Fresh Sage (fried until crispy)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna roll ups.
2. Cook Noodles: Boil the lasagna noodles for 8-9 minutes or as directed on the package until al dente. Drain and lay them flat on a clean surface or towel to cool and prevent sticking.
3. Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, parmesan cheese, egg, dried sage, kosher salt, and black pepper. Mix thoroughly until well blended for a creamy, flavorful filling.
4. Assemble Roll Ups: Spread a generous layer of the pumpkin ricotta filling evenly over each noodle sheet. Sprinkle each with mozzarella or provolone cheese. Carefully roll each noodle up tightly from one end to the other.
5. Make Béchamel Sauce: In a skillet, melt butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring continuously until the sauce thickens. Season with freshly grated nutmeg, salt, and pepper.
6. Prepare Baking Dish: Spread a thin layer of béchamel sauce on the bottom of a baking dish to prevent sticking. Place the roll ups seam-side down in the dish. Pour the remaining béchamel sauce evenly over the roll ups and sprinkle extra mozzarella on top.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese topping is golden brown and melted.
8. Fry Sage Garnish: While baking, fry fresh sage leaves in butter in a skillet until they become crispy and fragrant. Drain on a paper towel.
9. Serve: Remove the roll ups from the oven, sprinkle with crispy fried sage leaves, and serve warm for a cozy, flavorful meal.

Notes

• You can assemble the roll ups up to 24 hours in advance; refrigerate tightly covered to save time on serving day.
• Use no-boil noodles to further simplify and speed up the preparation.
• For a vegan version, omit the egg and substitute dairy with plant-based alternatives for cheese and milk.
• Fresh sage adds a lovely herbal note, but dried sage in the filling complements the flavors well.
• Let the lasagna roll ups rest for a few minutes after baking for easier slicing and serving.

Keywords: Pumpkin Lasagna, Pumpkin Roll Ups, Lasagna Recipe, Autumn Recipes, Cozy Dinner, Italian Recipe, Pumpkin Pasta