Description
Cozy Pumpkin Lasagna Roll Ups with Crispy Sage are a delightful autumn dish featuring a creamy pumpkin and ricotta filling rolled in lasagna noodles, topped with a béchamel sauce and baked until golden. Crispy sage leaves add a fragrant, crunchy garnish.
Ingredients
- 12–15 Lasagna Noodles, boiled
- 15 oz Ricotta Cheese
- 1 cup Pumpkin Puree
- 1/2 cup Parmesan Cheese, finely grated
- 1 large Egg
- 1 teaspoon Dried Sage
- Kosher Salt and Pepper to taste
- 1 cup Mozzarella Cheese
- 1/2 teaspoon Fresh Nutmeg
- 10 Fresh Sage Leaves
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- Additional Parmesan Cheese for topping
- Olive oil for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil lasagna noodles in salted water for 8-9 minutes until al dente. Drain and lay flat on a towel to cool.
- In a bowl, combine ricotta cheese, pumpkin puree, grated parmesan, egg, dried sage, salt, and pepper. Mix until smooth.
- Spread the pumpkin filling evenly over each lasagna noodle. Sprinkle with mozzarella cheese.
- Roll each noodle tightly and place them seam-side down in a greased baking dish.
- Prepare the béchamel sauce: Melt butter in a skillet over medium heat. Whisk in flour until smooth, then gradually add milk, whisking continuously until the sauce thickens. Stir in nutmeg, salt, and pepper.
- Pour a layer of béchamel sauce over the bottom of the baking dish. Arrange the pumpkin lasagna roll ups on top.
- Cover the roll-ups with the remaining béchamel sauce and sprinkle with the remaining mozzarella and parmesan cheese.
- Bake for 25-30 minutes, or until the topping is golden brown and bubbly.
- While the lasagna bakes, fry the fresh sage leaves in a small amount of butter in a skillet over medium heat until crispy.
- Serve the pumpkin lasagna roll ups hot, garnished with crispy sage and extra parmesan. Drizzle with olive oil if desired.
Notes
- These roll-ups can be assembled up to 24 hours in advance and refrigerated. Add the béchamel just before baking.
- For longer storage, freeze unbaked roll-ups separately from the béchamel for up to 3 months.
- Reheat leftovers by thawing overnight in the fridge and baking at 350°F (175°C) for 20-25 minutes.
- Avoid overcooking the lasagna noodles to prevent breakage.
- Consider adding sautéed spinach or caramelized onions to the filling for extra flavor.
- A mix of mozzarella and provolone cheese enhances flavor and texture.
- Freshly grated nutmeg adds a superior aromatic touch to the béchamel.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg
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