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Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/pumpkin-lasagna-roll-ups-with-crispy-sage-recipe/