| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons butter, at room temperature
- 3 tablespoons flour
- 4 cups milk, at room temperature
- 2 cloves garlic, smashed
- 1 cup freshly grated Parmesan
- 1/4 teaspoon ground nutmeg
- Kosher salt
- 1 1/2 cups canned pumpkin puree
- 12 ounces bacon, diced
- 2 cups shredded mozzarella
- 1 1/2 cups ricotta cheese
- 1 teaspoon red pepper flakes
- 1/2 teaspoon orange zest (1 small orange)
- 12 lasagna noodles, such as De Cecco
- 12 fried sage leaves (see Cook’s Note)
Instructions
- Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
- Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
- Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
- Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
- Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
- Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 641 |
| Total Fat | 42 g |
| Saturated Fat | 21 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 106 mg |
| Sodium | 809 mg |
| Serving Size | 1 of 8 servings |
| Calories | 641 |
| Total Fat | 42 g |
| Saturated Fat | 21 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 106 mg |
| Sodium | 809 mg |
Reviews
I’m sorry, but this recipe is a mess. Nowhere does it tell you to add the pumpkin and the cook times were off. I like pumpkin things, but this tasted pretty awful.
I made this last night for dinner. It was very rich, but good! I think the next time I will add some ground sage to the pumpkin mixture for added flavor. The most time consuming part of the recipe was rolling the filled noodles!
I like this recipe. It takes some prep but not as much work as making actual lasagna. It’s fun for fall and very comforting!
Well, this was perhaps the biggest disaster of a meal I’ve ever made!
Looks pretty, tastes horrible
Has anyone tried to substitute zucchini or eggplant for the lasagna noodles?
I wonder what would be a good vegetarian substitute for the bacon? I know I could leave it out, but will the dish be lacking flavor and bite?
Whenever I review a food network recipe I try to make it with the exact ingredients called for and prepare and cook it exactly as the recipe says. I feel it’s the only fair way to critique it. However, I might cut it in half if it’s possible. It was very easy with this recipe. From start to finish it had what I considered some flaws. I was skeptical of the outcome being too sweet but it was not. The flavor was really great. The downside to this dish was amount of time it took to prepare, amount of pots and pans involved, a, what I considered, a rather thin beschamel sauce and the heating instructions for the casserole. Slightly more flour in the white sauce would have made it less soupy….an easy fix. I would also suggest making this in advance (maybe in the morning if serving it for dinner). As in most lasagnas, if you make it in advance and refridgerate til dinnertime the flavors really combine nicely. I also would bake, rather than broil, this first. Maybe 20 minutes at 350 degrees. Then put it in the broiler to make it bubbly, give a slight firm texture to the exposed noodles and give it a little browning. All in all, we really liked this. While I won’t make it frequently, it does make for a very special “entertaining” Fall dish.
I made this recipe without the bacon as a side dish. I also added some fresh thyme to the simmering sauce. Everyone loved the recipe. I found that the cooking time for the noodles was too short. Since the dish is in the oven for a short period of time, the noodles will be too tough as the recipe is written. I cooked the noodles for 8 minutes. I found the orange zest really worked well with the pumpkin. And yes, butternut squah would be really good too.
YUM