Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

I’m so excited to share my Pumpkin Lasagna Roll Ups with Crispy Sage Recipe with you! This dish is like a cozy hug during fall or any chilly evening—rich, creamy, and full of warm autumn flavors that bring a little festive magic to your dinner table. What makes it stand out is the combination of smooth pumpkin-infused ricotta paired with that irresistible crispy sage on top; it balances comfort and elegance perfectly.

Whether you’re looking to impress guests or just want a comforting meal that turns the humble lasagna into something gourmet, you’ll find that these roll ups are surprisingly easy to make and totally worth the little effort. Plus, they’re fun to assemble, and leftovers taste even better the next day, if they last that long!

this Recipe

Ingredients You’ll Need

Each ingredient in this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe plays its part perfectly—pumpkin puree adds that lovely richness, cheeses bring creaminess, and fresh sage gives the final dish a pop of herbaceous crunch. Picking quality ingredients here will take your dish even higher.

• Lasagna noodles: Use good quality noodles and cook them until just al dente to avoid breakage when rolling.
• Ricotta cheese: Choose whole milk ricotta for the creamiest filling.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling to control your flavors perfectly.
• Parmesan cheese: Freshly grated Parmesan gives the best taste and melt.
• Egg: Acts as a binder for the filling, keeping it silky and stable.
• Dried sage: Brings an earthy flavor to the filling—don’t skip it!
• Kosher salt and pepper: Season generously to balance the sweetness of the pumpkin.
• Mozzarella or provolone cheese: I love the melt factor and mild tang these cheeses add.
• Butter and all-purpose flour: For making the deliciously creamy béchamel sauce.
• Milk: Use whole milk if possible for richness.
• Freshly grated nutmeg: Just a hint adds warmth to the sauce.
• Fresh sage leaves and butter (for frying): The crispy sage leaves on top are a game changer.

Variations

I love experimenting with this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe by swapping around cheeses or adding spices. Feel free to personalize it to match your tastes or dietary needs; that’s part of the fun!

• Vegetarian to Vegan: I once swapped ricotta for a cashew-based vegan cheese and used plant-based milk for the béchamel; the texture was slightly different but still wonderfully satisfying.
• Spicy Kick: Adding a pinch of red pepper flakes to the filling or béchamel sauce brings a nice surprise warmth.
• Herb Variations: If fresh sage isn’t available, thyme or rosemary also work well with pumpkin flavors.
• Gluten-Free: Use gluten-free lasagna noodles and a cornstarch slurry instead of flour for the béchamel to keep it gluten-free and still creamy.

How to Make Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

Step 1: Cook the Lasagna Noodles Perfectly

Start by boiling a large pot of salted water and cook the lasagna noodles according to package instructions, about 8 or 9 minutes until al dente. I usually cook the whole box to have some extra in case a noodle breaks or tears while rolling—those extras can become a quick pasta meal later in the week! Once cooked, lay them flat on a kitchen towel or parchment lined with a bit of nonstick spray to avoid sticking while you prepare the filling.

Step 2: Mix the Creamy Pumpkin Ricotta Filling

In a large bowl, whisk together ricotta cheese, pumpkin puree, grated Parmesan, egg, dried sage, and a generous pinch of kosher salt and pepper. This mixture is the heart of your roll ups, so taste it and adjust seasoning if needed — it should have a nice balance of savory and a hint of sweet pumpkin. Scoop about 3 tablespoons onto each noodle and spread it evenly. I find it easiest to place dollops on all the noodles first, then spread them out so they’re evenly filled without tearing.

Step 3: Add the Melty Cheese and Roll

Sprinkle about 1 ½ cups of the shredded mozzarella evenly over the pumpkin ricotta layer on each noodle, giving a wonderfully gooey filling when baked. Then, roll each noodle up tightly from one end to the other—try to keep the seam side down when you place them in the baking dish later so they hold their shape during baking.

Step 4: Make the Silky Béchamel Sauce

In a skillet, melt butter over medium heat, then whisk in flour and cook for 2 to 3 minutes until fragrant and golden—you’ll want to avoid browning. Slowly pour in the milk while whisking constantly to avoid lumps. The sauce will thicken in about 3 to 4 minutes. Stir in a pinch of salt, pepper, and freshly grated nutmeg for that warm spice touch. Taste your sauce; it should be creamy and perfectly seasoned to complement the filling, so don’t skip this step!

Step 5: Assemble and Bake the Roll Ups

Ladle about half a cup of béchamel sauce evenly on the bottom of a 9×13 inch baking dish to keep the roll ups from sticking and add moisture as they bake. Place the lasagna roll ups seam side down in the dish, then pour the remaining sauce over top. Sprinkle the remaining mozzarella and a little more Parmesan cheese over the roll ups for a bubbly, golden crust. Bake at 350°F for 25 to 30 minutes or until the top is beautifully golden and bubbling.

Step 6: Crisp the Sage and Serve

While the roll ups bake, melt a tablespoon of butter in a small skillet over medium heat. Add fresh sage leaves and fry them for 1 to 2 minutes until they become crispy and aromatic—this step adds that unforgettable crunchy texture and herbal aroma that takes the dish to the next level. Remove from heat and set aside. Once the lasagna roll ups come out of the oven, top with the crispy sage and offer extra Parmesan for sprinkling at the table. Your house will smell amazing!

How to Serve Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly grated Parmesan and those crispy sage leaves. Sometimes I add a drizzle of good quality olive oil or a pinch of cracked black pepper just before serving for a final flavor boost that guests appreciate.

Side Dishes

To keep dinner balanced, I usually pair these roll ups with a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts with balsamic glaze. The freshness of the salad contrasts nicely with the rich, cheesy roll ups without overwhelming your palate.

Creative Ways to Present

For holidays or special dinners, try serving each roll up on individual plates with a small nest of fresh microgreens and a sage leaf standing upright in the center—I find this presentation adds a restaurant-quality touch and wows guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Lasagna Roll Ups with Crispy Sage Recipe covered in an airtight container in the fridge for up to 3 days. Reheating gently in the oven helps maintain the crisp topping while warming the creamy filling evenly.

Freezing

This recipe freezes beautifully! I usually assemble the roll ups and freeze them on a baking sheet before transferring to a freezer-safe container. When ready, thaw overnight in the fridge and bake as usual—almost as good as freshly made.

Reheating

To reheat, cover the roll ups with foil and bake at 350°F for 20 minutes, then uncover for the last 5 minutes to refresh that crispy top. Avoid the microwave if you want to keep textures intact!

FAQs

Final Thoughts

This Pumpkin Lasagna Roll Ups with Crispy Sage Recipe holds a special place in my heart because it turns a classic comfort food into something a bit more special with autumn vibes baked right in. I love making this when friends come over or when I want a simple yet elegant meal to enjoy at home. Trust me, once you try it, you’ll want to make this part of your seasonal rotation too.

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