Feastical

Hey, Let’s Roll into Cozy Season!

Picture this: Crisp autumn air, your favorite flannel shirt, and the scent of something warm, cheesy, and unmistakably fall wafting from your oven. That’s the magic we’re cooking up today with these Pumpkin Lasagna Roll Ups! If you’re like me (Beau from Feastical, by the way—so glad you’re here!), you crave comfort food that hugs your soul without demanding hours chained to the stove. These roll ups? They’re your golden ticket. Imagine tender lasagna noodles cradling a velvety pumpkin-ricotta filling, all snuggled under a creamy, sage-kissed sauce and a blanket of melted cheese. It’s like classic lasagna took a scenic fall foliage tour and came back infinitely cooler. Whether you’re feeding a hungry crowd on Friendsgiving or just treating yourself on a Tuesday, this dish is your kitchen’s new seasonal anthem. Forget fussy layers—we’re rolling, baking, and diving into pure, unapologetic comfort. Ready to make your kitchen smell like a pumpkin-spiced dream? Let’s grab that apron and get rolling!

That One Time Pumpkin Saved Dinner… Seriously!

Okay, real talk: This recipe was born from a near kitchen disaster. Years ago, I promised my niece I’d make her favorite “special noodles” (aka lasagna) for her birthday. Halfway through, I realized I’d used all my ricotta in breakfast pancakes (don’t ask). Panic mode! All I had was a lonely can of pumpkin purée staring back from the pantry. Desperate times, right? I mashed it into the remaining ricotta, crossed my fingers, and rolled those noodles up tight. The result? Silence at the table—the good kind, where everyone’s too busy eating to talk. My niece declared it “even better than the original,” and my pumpkin lasagna roll-up obsession began. Now, every time I make them, I remember that messy kitchen, the giggles, and how sometimes the best recipes come from happy accidents. It’s proof that cooking’s not about perfection—it’s about flavor, fun, and a little pumpkin-powered magic.

Your Grocery List for Pumpkin Bliss

Gather these simple stars—I’ve sprinkled in swaps and chef secrets so you can riff like a pro:

• 12 lasagna noodles, cooked & laid flat: Use regular, no-boil, OR gluten-free. Chef hack: Toss cooked noodles with a drizzle of olive oil to prevent sticking!
• 2 cups pumpkin purée: Not pumpkin pie filling! Canned pure pumpkin works great, but roast sugar pumpkin if you’re feeling fancy.
• 2 cups ricotta cheese: Whole milk for creaminess. Swap cottage cheese (blended smooth) for a protein boost.
• ½ cup grated Parmesan: The salty umami punch. Pecorino Romano kicks it up a notch!
• 1 egg: Our binding MVP. Flax eggs work for vegan versions.
• 1 tsp garlic powder: Quick flavor depth. Fresh minced garlic? Yes, please—use 2 cloves!
• 1 tsp dried sage or thyme: Sage screams fall, thyme’s herby-bright. Fresh? Triple the amount.
• Salt & black pepper, to taste: Season like you mean it—taste that filling!

For the Cream Sauce:

• 2 tbsp butter: Unsalted is best. Vegan butter? Absolutely.
• 2 tbsp all-purpose flour: Thickens our sauce. Gluten-free? Cornstarch or GF flour blend works (use 1.5 tbsp).
• 2 cups milk or half and half: Half and half = extra luxury. Whole milk or oat milk keeps it lighter.
• ½ cup grated mozzarella: Melty goodness. Fontina or Gruyère add nutty notes.
• Salt, pepper, and pinch of nutmeg: Nutmeg’s secret weapon with pumpkin—don’t skip!

For Topping:

• ½ cup mozzarella or fontina cheese: More melt, more joy. Provolone? Go for it.
• Fresh herbs (sage or parsley): A pop of color & freshness. Crispy fried sage leaves? *Chef’s kiss*.

Let’s Build Those Cozy Rolls! (No Stress, I Promise)

Follow these steps—I’ll be right beside you with tips to make it foolproof:

1. Prep the Filling: In a big bowl, combine pumpkin purée, ricotta, Parmesan, egg, garlic powder, sage/thyme, salt, and pepper. Mix until smooth and dreamy. Chef tip: Taste it! Adjust salt/pepper now. Want extra zing? Add a dash of lemon zest.
2. Whip Up the Cream Sauce: Melt butter in a saucepan over medium heat. Whisk in flour—cook 1 minute until it smells nutty (this cooks off the raw flour taste). Slowly pour in milk, whisking constantly! Keep whisking 3-5 mins until it thickens enough to coat the back of a spoon. Stir in mozzarella, salt, pepper, and nutmeg until velvety. Hack: Sauce too thick? Add a splash more milk. Too thin? Simmer 2 mins longer.
3. Assemble the Rolls: Spread ¼ cup filling evenly over each noodle, leaving a tiny border at one end. Roll up tightly toward that bare end! Place seam-side down in a greased 9×13 baking dish. Pro move: Spread a thin layer of cream sauce in the dish first—prevents sticking and adds flavor!
4. Bake to Golden Perfection: Pour remaining sauce over rolls. Sprinkle with topping cheese. Bake at 375°F (190°C) for 25-30 mins until bubbly and golden. Watchdog tip: If cheese browns too fast, tent loosely with foil.
5. Garnish & Serve: Let rest 5 mins (they’ll hold shape better!). Scatter fresh herbs over the top. Extra love: Drizzle with chili oil or balsamic glaze for a sweet-heat kick!

Plating Your Pumpkin Masterpiece

Slide a spatula under 2-3 rolls and gently place them on warm plates. Spoon extra sauce from the dish over top! Pair with a simple arugula salad (tossed with lemon vinaigrette to cut the richness) or roasted Brussels sprouts. For gatherings, serve right from the dish—let guests admire those swirls! Garnish with extra herbs or microgreens. And hey, crusty bread is non-negotiable for sauce-mopping.

Shake It Up! 5 Tasty Twists

Make this recipe yours with these fun spins:

• Meat Lover’s: Brown ½ lb Italian sausage or ground turkey. Mix into the pumpkin filling.
• Veggie-Packed: Sauté spinach or kale, squeeze dry, and fold into filling.
• Spicy Kick: Add ¼ tsp red pepper flakes to the filling + a dash of cayenne in the sauce.
• Butternut Bliss: Swap pumpkin for butternut squash purée. Top with toasted pecans!
• Dairy-Free Delight: Use vegan ricotta, cheese, and almond milk. Nutritional yeast adds cheesy flavor.

Beau’s Back-Pocket Tips & Tales

Over the years, I’ve learned: Don’t overfill the noodles—aim for ¼ cup max, or they’ll burst. Short on time? Use store-bought Alfredo sauce instead of making your own (I won’t tell!). Once, I subbed smoked Gouda in the topping… life-changing! My biggest blooper? Forgetting to salt the filling. Lesson: ALWAYS TASTE AS YOU GO. These rolls freeze beautifully too—assemble unbaked, freeze, then bake 40 mins straight from frozen (add 10 mins covered). They’ve become my go-to for potlucks because everyone thinks you slaved for hours. Our secret? Just roll with it. *wink*

Hosting with Pumpkin Lasagna Roll-Ups—The Ultimate Crowd-Pleaser

Throwing a Friendsgiving, holiday party, or casual dinner? These roll-ups are your secret weapon. Here’s how to make them the star of the table.

1. The Perfect Pairings

• Salad: A crisp arugula salad with lemon vinaigrette cuts through the richness.

• Bread: Garlic knots or focaccia for sauce-dunking.

• Wine: A buttery Chardonnay or light Pinot Noir complements the pumpkin and sage.

2. Presentation Pro Tips

• Rustic Charm: Serve in a cast-iron skillet for a cozy, communal vibe.

• Garnish Game: Top with fried sage leaves, pomegranate seeds, or toasted pepitas for color and crunch.

• Individual Ramekins: Bake roll-ups in small dishes for a fancy, personalized touch.

3. Dietary Accommodations

• Gluten-Free: Use GF lasagna noodles and a 1:1 flour substitute in the sauce.

• Vegan: Swap ricotta for blended tofu + nutritional yeast, use vegan cheese, and flax eggs.

• Nut-Free: Skip nutty garnishes; opt for sunflower seeds instead.

4. Interactive Dining

• DIY Toppings Bar: Set out extra cheese, chili flakes, and herb oils for guests to customize.

• Make It a Potluck: Assign sides (like roasted veggies or apps) to keep hosting stress-free.

With minimal effort and maximum flavor, this dish guarantees rave reviews—and maybe even recipe requests!

Your Questions, Answered!

Q: Can I use fresh pumpkin?
Absolutely! Roast a sugar pumpkin, scoop flesh, and purée until smooth. Drain excess liquid in a cheesecloth—canned is thicker.

Q: Why did my rolls unroll in the oven?
Two culprits: Overfilling (they can’t seal!) or not placing them seam-side down. Press that seam firmly against the dish—it “glues” as it bakes.

Q: Can I prep this ahead?
Yes! Assemble rolls (without baking) 1 day ahead. Cover and refrigerate. Add 5-10 mins bake time. Or freeze unbaked for 3 months.

Q: My sauce got lumpy! Help?
No sweat! Whisk like your life depends on it while adding milk. If lumps form, blitz with an immersion blender. Still stressed? Warm milk before adding—it blends smoother.

Pumpkin Lasagna Roll Ups

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• Author: BeauCollier
• Total Time: 55 mins

Print Recipe

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Description

Fall’s calling—and it brought dinner. These Pumpkin Lasagna Roll Ups are rich, creamy, and loaded with velvety pumpkin-ricotta filling, all tucked into tender noodles and baked under a dreamy sage-scented sauce. They’re comforting, festive, and surprisingly simple. Whether it’s Friendsgiving or just a Tuesday in flannel, these golden spirals are your ticket to ultimate seasonal joy.

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Ingredients

Scale 1x2x3x

For the Filling:

• 12 cooked lasagna noodles

• 2 cups pumpkin purée

• 2 cups ricotta cheese

• ½ cup grated Parmesan

• 1 egg

• 1 tsp garlic powder

• 1 tsp dried sage or thyme

• Salt & black pepper, to taste

For the Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 2 cups milk or half and half

• ½ cup shredded mozzarella

• Salt, pepper, pinch of nutmeg

Topping:

• ½ cup mozzarella or fontina

• Fresh sage or parsley

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Instructions

• Make Filling: Mix pumpkin, ricotta, Parmesan, egg, garlic, herbs, salt & pepper. Taste and adjust seasoning.

• Cook Sauce: In a saucepan, melt butter. Whisk in flour, cook 1 min. Gradually whisk in milk until thickened. Stir in mozzarella, nutmeg, salt & pepper.

• Assemble Rolls: Spread ¼ cup filling on each noodle. Roll tightly and place seam-side down in greased 9×13 pan over a thin layer of sauce.

• Bake: Top with remaining sauce and cheese. Bake at 375°F (190°C) for 25–30 mins until bubbly and golden.

• Finish: Let rest 5 mins, then garnish with herbs. Serve warm with salad or roasted veggies.

Notes

• Sub butternut squash for pumpkin

• Add sausage or spinach for variety

• Freeze unbaked rolls for easy make-ahead dinners

• Crispy sage and a drizzle of chili oil take it to the next level

• Prep Time: 25 mins
• Cook Time: 30 mins

Nutrition

• Calories: 420 Cal Per Serving
• Fat: 25g
• Carbohydrates: 32g
• Protein: 21g

Nutritional Nibbles (Per Serving)

Makes 8 generous servings: ~420 calories, 21g protein, 32g carbs, 25g fat. Packed with vitamin A (thanks, pumpkin!) and calcium. For lighter versions: Use low-fat ricotta, skim milk, and less cheese topping.

Final Thoughts: Why This Recipe is a Keeper

Pumpkin Lasagna Roll-Ups aren’t just a meal—they’re an experience. They blend nostalgia, nutrition, and practicality into one irresistible package. Whether you’re cooking for one, meal prepping for the week, or hosting a feast, this dish adapts effortlessly.