Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

I absolutely love how the Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe brings a cozy twist to classic Italian comfort food. It’s smooth, creamy, and full of autumnal flavors thanks to the pumpkin and warm spices—perfect for those chilly evenings when you want something hearty yet a bit unexpected. Plus, the crispy sage on top adds this amazing texture and earthy flavor that takes every bite to the next level.

When I first tried this recipe, I was surprised at how seamlessly pumpkin works in a savory dish like lasagna. You get that subtle sweetness and creaminess in each bite without it being overpowering. Whether you’re making it for a weeknight dinner or a special fall gathering, the Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe is always a winner that guests remember and ask for again.

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Ingredients You’ll Need

These ingredients blend beautifully to create layers of creamy, cheesy, and savory flavors with that special pumpkin touch. When you’re shopping, look for good-quality pumpkin puree (not the pumpkin pie filling) and fresh sage leaves for maximum flavor.

• Lasagna noodles: I recommend cooking a few extra in case some break, and leftover noodles make a great quick pasta dish later.
• Ricotta cheese: Provides that creamy base for the filling; whole-milk ricotta is best for richness.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie mix, for the savory flavor.
• Parmesan cheese: Adds sharpness and depth; freshly grated always tastes better than pre-grated.
• Egg: Helps bind the filling so it spreads smoothly inside the noodles.
• Dried sage: Imparts a warm, earthy note right in the filling.
• Kosher salt & pepper: Essential for seasoning.
• Mozzarella or provolone cheese: Melted cheese magic—gives that gooey, melty texture everyone loves.
• Butter: For making the creamy sauce and frying the sage.
• All-purpose flour: Thickens the creamy sauce into a luscious béchamel.
• Milk: Adds creaminess to the sauce.
• Freshly grated nutmeg: Just a pinch elevates the béchamel with warm spice.
• Fresh sage leaves: Fried until crispy, these add irresistible texture and flavor as a topping.

Variations

I often tweak this Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe depending on what I have on hand or the occasion. Don’t hesitate to customize it to suit your taste or dietary needs—it’s pretty forgiving and versatile.

• Use spinach or kale: Add some chopped, sautéed greens for a fresher, more vegetable-packed filling—my family loves the pop of green.
• Make it vegan: Swap ricotta for a cashew-based vegan cheese and use plant milk in the sauce for a dairy-free version that’s still creamy.
• Add spice: If you like a little kick, sprinkle red pepper flakes into the filling or sauce for a cozy warmth.
• Use fresh sage instead of dried: Incorporate more fresh sage finely chopped into the filling for a more herbaceous flavor, then still top with crispy fried leaves.

How to Make Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Step 1: Cook and prepare the lasagna noodles

Start by bringing a large pot of salted water to a boil and cook your lasagna noodles according to package directions — usually about 8 to 9 minutes. I always make a few extra noodles, just in case some tear or stick together during cooking. Once they’re perfectly al dente, immediately lay them out in a single layer on a kitchen towel or lightly sprayed parchment paper so they don’t stick together as they cool.

Step 2: Mix the pumpkin ricotta filling

In a large bowl, combine ricotta cheese, pumpkin puree, parmesan cheese, the egg, dried sage, and a generous pinch of salt and pepper. I like to whisk it all together until smooth and well combined. It’s tempting to start spreading right away, but I’ve found it helps to scoop about 3 tablespoons of the mixture onto each noodle first, then spread evenly—makes sure each roll-up has a good, even filling.

Step 3: Sprinkle mozzarella and roll tightly

After spreading the pumpkin ricotta filling onto each noodle, sprinkle about 1 ½ cups of your mozzarella or provolone cheese evenly over the filling. Then roll each noodle up tightly from one end to the other—you want those rolls to hold together nicely without falling apart later, so keep them snug but gentle.

Step 4: Make the creamy béchamel sauce

In a skillet over medium heat, melt 2 tablespoons of butter and whisk in the flour. Stir the mixture for 2 to 3 minutes until it’s golden and fragrant—that step is key for flavor. Slowly whisk in the milk to avoid lumps, then keep whisking until the sauce thickens into a creamy consistency (about 3 to 4 minutes). Lower the heat and season with salt, pepper, and freshly grated nutmeg for that lovely warm note. Taste and adjust seasoning as needed.

Step 5: Assemble and bake

Pour about half a cup of béchamel sauce into the bottom of a 9×13 baking dish to prevent sticking. Arrange your roll-ups seam-side down inside the dish in a single layer, then pour the remaining sauce evenly over the top. Sprinkle the leftover mozzarella and a little extra parmesan to make a golden, cheesy crust during baking. Bake at 350°F for 25 to 30 minutes until bubbly and lightly browned.

Step 6: Fry the crispy sage garnish

While the roll-ups bake, melt butter in a small skillet over medium heat and fry the fresh sage leaves for 1 to 2 minutes until they’re crisp but not burnt. This step adds a wonderful crunch and an aromatic punch to contrast the creamy pasta. When the roll-ups are out of the oven, top generously with the crispy sage leaves and an extra sprinkle of parmesan for serving.

How to Serve Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Garnishes

I always top my pumpkin lasagna roll-ups with plenty of crispy sage leaves and an extra sprinkle of Parmesan cheese. It adds both beautiful texture and a pop of savory flavor. Sometimes, I’ll also drizzle a touch of good-quality olive oil over the top before serving for a lovely glossy finish.

Side Dishes

This rolls up nicely with simple side dishes—my go-to is a fresh green salad with a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or a side of garlic sautéed greens also pair beautifully, giving you a balanced plate full of textures and flavors.

Creative Ways to Present

For special occasions, I like serving the Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe in individual oven-safe skillets or ramekins for a pretty presentation. It’s also fun to layer them with thin slices of roasted butternut squash between the rolls for a festive, seasonal look that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find they keep really well for up to 3 days. The flavors even develop a bit more overnight! Just cover with plastic wrap or foil to keep the cheesy layer moist.

Freezing

These roll-ups freeze beautifully—just assemble them, place in a freezer-safe dish, and cover tightly. When you’re ready to bake, thaw overnight in the fridge and bake as usual. I’ve found the texture stays creamy and the crispy sage topping can be added fresh after reheating.

Reheating

To reheat, I cover the roll-ups with foil and bake at 350°F for about 20 minutes until warmed through. Removing the foil at the last 5-10 minutes helps the cheese on top get bubbly and a little golden again. Avoid the microwave if you want to keep that lovely texture.

FAQs

Final Thoughts

Honestly, the Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe has become one of those dishes that feels like a warm hug on a plate. I love recommending it to friends who want to impress without fussing over complicated steps. The combo of creamy pumpkin, cheesy goodness, and that crispy sage topping is just magic. I hope you’ll give it a try and enjoy every comforting bite as much as my family and I do!

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