Pumpkin lasagna rollups are about to be on repeat all season long.
I’ve been dreaming of this combo every since I made my french onion chicken lasagna roll ups earlier this year. I mean, DREAMING of it! Waiting to share it with you. In all its cheesy, squashy, savory goodness.
Because I live for savory pumpkin. All squash, really. And yes, I know it is so tricky to find pumpkin right now, so if you can’t find it, this works perfectly with butternut squash too!
If you want to make you own pumpkin puree, I have a how-to on that right here. I’d do the same with butternut squash, but honestly if I was making it for this? I probably just quickly roast and give it a coarse mash. No big deal because we’re rolling it up with cheese.
And covering it in sauce.
And sprinkling it with crispy sage.
I can’t even handle that.
These flavors are my fall dream.
EVERYTHING is in here.
Lasagna roll ups are so much better than regular lasagna. I don’t know what it is! They are definitely cuter. They are more pre-portioned out, which I love. Like it’s easy to have one or two of these with a house salad. The filling options are endless. And of course, it’s probably just the cheese?
I’m happy to report that these are a lot easier than my french onion chicken roll ups. There are still a few steps – you have to boil the noodles, make the filling and the sauce, but it’s not hours of prep time.
The pumpkin filling is loaded with ricotta and parmesan and sage. The béchamel sauce is creamy and classic with hints of nutmeg. Everything gets topped with cheese which takes it over the top, then crisp delicate sage leaves add that wonderful savoriness. I adore this.
Years ago I made this butternut squash lasagna recipe and man, I adore that too. Up until these, it might have been my favorite savory fall recipe that I’ve ever made. These taste so, so similar to that in such a wonderful way.
It’s the coziest meat, plus it’s satisfying and pretty much everyone loves it. The kids go crazy over them.
And I totally lied to Eddie and told him I used butternut squash so he would eat them (he says he doesn’t like pumpkin….), so eat them, he did. Inhaled them. I eventually told him that they were pumpkin and not butternut, so now I’m pretty sure he is on board with savory pumpkin dinners and that is thrilling.
Look at how perfect these little roll up babes are!
These reheat well too. You can absolutely make them ahead of time – you can even assemble everything, sauce and all, and keep it in the fridge before baking, though I suggest keep the roll ups and sauce separate for best results. Like regular lasagna, it’s a great meal to double and then stick in the freezer too! I mean, who doesn’t want to eat these flavors all year long?
P.S. you could also add some sautéed spinach to the rolls, like I do in my french onion version. Or even onions and mushrooms!
Run and make it tonight!
Pumpkin Lasagna RollUps
Pumpkin Lasagna Roll Ups with Crispy Sage
- 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
- 2 cups freshly grated mozzarella or provolone cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon butter
- 1 handful 15 or so fresh sage leaves
- Preheat the oven to 350 degrees F.
- Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, around 8 or 9 minutes. You will need 12 lasagna noodles for this recipe. I suggest make the entire box, in case some break or rip while cooking. With any leftover lasagna noodles, you can tear them apart and use like regular pasta with sauce later in the week.
- Once the lasagna noodles are cooked, immediately lay them out in a single layer on a kitchen towel or parchment sprayed with nonstick spray.
- In a large bowl, whisk together the ricotta, pumpkin, parmesan, cheese, a big pinch of salt and pepper (½ teaspoon or so, each) and the dried sage. Whisk until combined. Place 3 tablespoons of the mixture on each lasagna noodle. I like to place the 3 tablespoons on all the noodles before spreading it out. If any look sparse, I use any leftovers in the bowl to plump up the filling on those ones.
- Spread the ricotta filling out all over the noodles. Take 1 ½ cups of the grated mozzarella and sprinkle it evenly over the filling on each lasagna noodle. Keep the remaining cheese for the top.
- Roll up each lasagna noodle tightly from the end.
- Heat the butter in a large skillet over medium heat. Once sizzling, whisk in the flour and let it cook for 2 to 3 minutes, until fragrant and golden. Slowly whisk in the milk, stirring the entire time to avoid lumps. Whisk constantly until the mixture thickens, about 3 to 4 minutes. Reduce the heat to low and stir in a pinch of salt and pepper along with the fresh nutmeg. Taste the sauce and if needed, add more salt and pepper.
- Ladle ½ cup or so of sauce in the bottom of a 9x13 inch baking dish. Alternately, you could use a 12-inch oven safe skillet too.
- Place the lasagna roll ups seam-side down in the dish. Pour the remaining sauce over top of the rollups. Sprinkle the remaining mozzarella on top along with a sprinkle of parmesan cheese. Bake for 25 to 30 minutes, until golden and bubbly.
- While the roll ups bake, heat the butter in a skillet over medium heat. Add in the sage leaves and cook for 1 to 2 minutes, just until crispy.
- Remove the lasagna roll ups from the skillet and top with the sage leaves. Serve with extra parmesan cheese for sprinkling.
Basically want to nuzzle inside the lasagna nooks.