Pumpkin Lasagna Roll Ups with Crispy Sage Recipe
Pumpkin Lasagna Roll Ups with Crispy Sage is a comforting dish that brings together the rich flavors of pumpkin and cheese in a delightful package. This recipe is a fun twist on traditional lasagna. Instead of layering, you roll up creamy fillings in lasagna noodles for a dish that’s both beautiful and delicious. The addition of crispy sage leaves adds a wonderful crunch and flavor that makes every bite special.
Why Make This Recipe
This recipe is perfect for the fall season when pumpkins are abundant. It combines seasonal flavors with a creamy texture, making it a crowd-pleaser at family gatherings or dinner parties. Additionally, these roll ups are great for meal prep and can be made ahead of time, making weeknight dinners that much easier. Plus, who can resist cheese and pasta?
How to Make Pumpkin Lasagna Roll Ups with Crispy Sage
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
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 handful (about 15) fresh sage leaves
Directions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8 to 9 minutes until they are al dente. Cook some extra noodles just in case any break. Drain and place the noodles flat on a kitchen towel or parchment paper sprayed with nonstick spray to avoid sticking.
- In a large bowl, mix together the ricotta cheese, pumpkin puree, grated parmesan, egg, dried sage, and about ½ teaspoon of kosher salt and pepper. Stir until well combined.
- Spoon about 3 tablespoons of the pumpkin-ricotta mixture onto each lasagna noodle. Spread it evenly over the noodle’s surface. Sprinkle 1½ cups of grated mozzarella evenly over the filling, then roll each noodle tightly from one end to form the roll ups.
- In a large skillet, heat 2 tablespoons of butter over medium heat until it’s sizzling. Whisk in the flour and cook for 2 to 3 minutes until golden and fragrant. Gradually add the milk while whisking continuously to avoid lumps. Keep whisking for 3 to 4 minutes until the sauce thickens. Reduce the heat to low, and season with salt, pepper, and freshly grated nutmeg. Adjust the seasoning if necessary.
- Spread about ½ cup of the béchamel sauce on the bottom of a 9×13 inch baking dish or a 12-inch oven-safe skillet.
- Place the lasagna roll ups seam-side down in the prepared dish. Pour the remaining béchamel sauce over the top. Sprinkle the rest of the mozzarella and a little extra parmesan cheese over the sauce.
- Bake in the preheated oven for 25 to 30 minutes until the top is golden and bubbly.
- While the roll ups are baking, heat 1 tablespoon of butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes until crispy. Remove from heat.
- After baking, take the lasagna roll ups out of the oven, top them with crispy sage leaves, and serve with extra parmesan cheese on the side.
How to Serve Pumpkin Lasagna Roll Ups
Serve these Pumpkin Lasagna Roll Ups warm, garnished with crispy sage leaves and freshly grated parmesan cheese. Pair them with a simple side salad or garlic bread for a complete meal.
How to Store Pumpkin Lasagna Roll Ups
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through.
Tips to Make Pumpkin Lasagna Roll Ups
- Make sure not to overcook the noodles; they should be al dente so they hold up when rolled.
- You can make the filling in advance to save time before baking.
- If you want a little extra spice, consider adding red pepper flakes to the béchamel sauce.
Variation
For a meatier version, you can add cooked ground turkey or sausage to the pumpkin-ricotta filling. Substitute the pumpkin puree with a blend of spinach and ricotta for a green twist.
FAQs
1. Can I make Pumpkin Lasagna Roll Ups ahead of time?
Yes, you can prepare the roll ups ahead of time and store them in the fridge before baking. Just cover them with foil and bake when ready.
2. Can I freeze Pumpkin Lasagna Roll Ups?
Absolutely! You can freeze the roll ups before baking. Just cover them well and store them in the freezer for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
3. What can I substitute for ricotta cheese?
If you don’t have ricotta cheese, you can use cottage cheese, cream cheese, or even a vegan alternative if you’re looking to make a dairy-free version.
