Description
Delight in these creamy Pumpkin Lasagna Roll Ups with Crispy Sage, combining the warmth of pumpkin puree, ricotta, and parmesan cheese rolled inside tender lasagna noodles. Topped with a luscious béchamel sauce and crispy fried fresh sage, this autumn-inspired dish is perfect for a comforting family dinner or special occasion.
Ingredients
Units
Scale
Lasagna Roll Ups
- 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
- 1/4 teaspoon dried sage
- Kosher salt and pepper, to taste
- 2 cups freshly grated mozzarella or provolone cheese
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper, to taste
Crispy Sage Garnish
- 1 tablespoon butter
- 1 handful (about 15) fresh sage leaves
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the roll ups.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 9 minutes or until al dente. Cook extra noodles in case some break. Drain and lay noodles flat on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking.
- Prepare Pumpkin Ricotta Filling: In a large bowl, whisk together ricotta cheese, pumpkin puree, grated parmesan, egg, dried sage, and about ½ teaspoon each of kosher salt and pepper until well combined.
- Assemble Roll Ups: Spoon about 3 tablespoons of the pumpkin-ricotta mixture evenly onto each lasagna noodle. Spread the filling to cover the noodle surface. Sprinkle 1½ cups of grated mozzarella evenly over the filling on each noodle, then carefully roll each noodle tightly from one end to form the roll ups.
- Make Béchamel Sauce: Heat 2 tablespoons butter in a large skillet over medium heat until sizzling. Whisk in the flour and cook for 2 to 3 minutes until golden and fragrant, stirring constantly. Gradually add the milk while whisking continuously to avoid lumps. Continue whisking for 3 to 4 minutes until the sauce thickens. Reduce heat to low, then season with salt, pepper, and freshly grated nutmeg to taste. Adjust seasoning if needed.
- Prepare Baking Dish: Ladle about ½ cup of béchamel sauce into the bottom of a 9×13 inch baking dish or a 12-inch oven-safe skillet, spreading it evenly.
- Arrange Roll Ups and Add Sauce: Place the lasagna roll ups seam-side down in the prepared dish. Pour the remaining béchamel sauce over the top. Sprinkle the remaining mozzarella cheese and a little extra parmesan cheese over the sauce.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the top is golden and bubbly.
- Make Crispy Sage Garnish: While baking, heat 1 tablespoon butter in a skillet over medium heat. Add fresh sage leaves and cook for 1 to 2 minutes until the leaves become crispy, then remove from heat.
- Serve: Remove lasagna roll ups from the oven, top with the crispy sage leaves, and serve with extra parmesan cheese for sprinkling on the side.
Notes
- Cook extra lasagna noodles to replace any that may break during boiling.
- If some roll ups have less filling, use any leftover pumpkin ricotta mixture to adjust.
- You can substitute provolone cheese for mozzarella based on preference.
- For a smoother béchamel, whisk constantly and add milk gradually to avoid lumps.
- Fresh sage leaves can be fried just before serving to keep them crisp.
- Leftover noodles can be repurposed with regular pasta sauce for another meal.
Nutrition
- Serving Size: 1 roll up (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
