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.
Ingredients
For the Filling:
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12 cooked lasagna noodles
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2 cups pumpkin purée
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2 cups ricotta cheese
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½ cup grated Parmesan
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1 egg
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1 tsp garlic powder
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1 tsp dried sage or thyme
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Salt & black pepper, to taste
For the Sauce:
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2 tbsp butter
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2 tbsp flour
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2 cups milk or half and half
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½ cup shredded mozzarella
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Salt, pepper, pinch of nutmeg
Topping:
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½ cup mozzarella or fontina
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Fresh sage or parsley
Instructions
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Make Filling: Mix pumpkin, ricotta, Parmesan, egg, garlic, herbs, salt & pepper. Taste and adjust seasoning.
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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.
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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.
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Bake: Top with remaining sauce and cheese. Bake at 375°F (190°C) for 25–30 mins until bubbly and golden.
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Finish: Let rest 5 mins, then garnish with herbs. Serve warm with salad or roasted veggies.
Notes
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Sub butternut squash for pumpkin
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Add sausage or spinach for variety
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Freeze unbaked rolls for easy make-ahead dinners
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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