Description
These Pumpkin Lasagna Roll Ups with Crispy Sage offer a delightful twist on classic lasagna by incorporating creamy pumpkin and a blend of cheeses, rolled into tender noodles and baked to golden perfection. Topped with a luscious béchamel sauce and crispy sage leaves, this comforting dish is perfect for fall or anytime you crave a flavorful, satisfying meal.
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
- 1 tablespoon butter
- 1 handful (about 15) fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna roll ups.
- Cook Noodles: Bring a large pot of salted water to a boil and cook lasagna noodles for 8-9 minutes or until al dente. We recommend cooking extra noodles in case some tear. Drain and immediately lay noodles out flat on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking.
- Prepare Filling: In a large bowl, whisk together ricotta cheese, pumpkin puree, parmesan cheese, egg, dried sage, salt (about ½ teaspoon), and pepper (about ½ teaspoon) until smooth and combined.
- Fill Noodles: Spoon approximately 3 tablespoons of the pumpkin-ricotta filling onto each noodle, placing the filling on all noodles before spreading it evenly to ensure consistency. Use any leftover filling to adjust thickness as needed.
- Add Cheese: Sprinkle about 1½ cups of the grated mozzarella evenly over the spread filling on each noodle.
- Roll Up Noodles: Carefully roll each noodle tightly from one end to the other, creating a neat roll up.
- Make Béchamel Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 2-3 minutes until fragrant and golden. Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps, and cook until the sauce thickens, about 3-4 minutes. Reduce heat to low, season with salt, pepper, and freshly grated nutmeg to taste.
- Assemble 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). Place lasagna roll ups seam-side down in the dish and pour remaining sauce evenly over the top. Sprinkle the remaining mozzarella and additional parmesan cheese on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and bubbly.
- Make Crispy Sage: While baking, melt 1 tablespoon of butter in a skillet over medium heat. Add fresh sage leaves and cook for 1-2 minutes until crispy. Remove from heat.
- Serve: Remove lasagna roll ups from the oven, top with crispy sage leaves, and serve with extra parmesan cheese for sprinkling.
Notes
- Cooking extra noodles is recommended to replace any that break during boiling.
- Leftover noodles can be saved and used as regular pasta with sauce.
- Use fresh sage leaves for the best flavor and crispiness when frying.
- Ensure the béchamel sauce is thick and smooth before assembling for optimal texture.
- For a vegetarian option, verify that cheese products are without animal rennet.
- Pumpkin puree can be homemade or canned, just ensure it is pure pumpkin, not pumpkin pie filling.
Nutrition
- Serving Size: 1 roll up
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
