Description
These Pumpkin Lasagna Roll Ups with Crispy Sage combine creamy pumpkin and ricotta filling wrapped in tender lasagna noodles, topped with a rich béchamel sauce and melted mozzarella, then baked to bubbly perfection. Finished with crispy fried sage leaves, this dish offers a comforting and elegant twist on traditional lasagna, perfect for fall dinners or holiday gatherings.
Ingredients
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
- ¼ teaspoon dried sage
- Kosher salt and pepper, to taste
- 2 cups freshly grated mozzarella or provolone cheese, divided
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper, to taste
Crispy Sage
- 1 tablespoon butter
- 1 handful (about 15) fresh sage leaves
Instructions
- Preheat and Boil Noodles: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions, about 8 to 9 minutes. Use 12 noodles for the recipe, cooking extra in case some break. After cooking, immediately lay noodles out single-layered 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 a generous pinch of kosher salt and black pepper (about ½ teaspoon each) until smooth and combined. This mixture will be used as the filling for the noodles.
- Fill the Noodles: Spoon approximately 3 tablespoons of pumpkin ricotta mixture evenly onto each lasagna noodle. Once the mixture is on all noodles, spread it out evenly with the back of a spoon. If some noodles have less filling, redistribute any leftover mixture to ensure even coverage.
- Add Mozzarella and Roll Up: Sprinkle about 1½ cups of the grated mozzarella cheese evenly over the filling on each noodle. Carefully roll up each noodle tightly from one end to the other to create individual roll ups.
- Make Béchamel Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes until it turns golden and fragrant to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Continue whisking until the sauce thickens, about 3 to 4 minutes. Reduce heat to low, then season with salt, pepper, and freshly grated nutmeg. Adjust seasoning to taste.
- Assemble and Bake: Ladle about ½ cup of the béchamel sauce into the bottom of a 9×13 inch baking dish or a 12-inch oven-safe skillet. Arrange the lasagna roll ups seam-side down in the dish. Pour the remaining béchamel sauce evenly over the roll ups. Sprinkle the remaining mozzarella and additional parmesan cheese on top. Bake in the preheated oven for 25 to 30 minutes until the cheese is golden and bubbly.
- Prepare Crispy Sage: While the roll ups bake, melt 1 tablespoon butter in a skillet over medium heat. Add fresh sage leaves and fry for 1 to 2 minutes until the leaves turn crispy and fragrant. Remove from heat.
- Serve: Once baked, remove the lasagna roll ups from the oven and top with the crispy fried sage leaves. Serve hot with extra parmesan cheese for sprinkling as desired.
Notes
- Cook extra noodles to allow for breakage, and use any leftovers as a pasta dish later.
- You can substitute provolone for mozzarella based on preference.
- Make sure to spread noodles out immediately after boiling to prevent sticking.
- Freshly grated nutmeg adds warmth, but if unavailable, ground nutmeg can be substituted sparingly.
- Use fresh sage for best flavor and crispness in the topping.
- This recipe serves 4 to 6 people and can be doubled for larger gatherings.
Nutrition
- Serving Size: 1 roll up
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg
