It’s pretty much impossible to get enough pumpkin during the fall months, so we rolled each of these lasagna noodles with a creamy, cheesy pumpkin filling. The result: roll-ups that have just the right amount of filling and they come together in a fraction of the time it takes for a traditional layered lasagna. This dish is perfect for a cozy fall night when the comfort food cravings come on strong.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12 lasagna noodles
- 4 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 3 cloves garlic, sliced
- 10 whole sage leaves and 2 tablespoons chopped sage, plus more leaves torn for serving (optional)
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon pumpkin pie spice
- 1 (15-ounce) can pure pumpkin
- 1 cup grated Parmesan
- 1 large egg
- 2 cups whole-milk ricotta
- 3 cups shredded mozzarella
- Pinch crushed red pepper flakes
- 1 tablespoon olive oil
Instructions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough to roll without cracking. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6 to 8 minutes. Add 2/3 cup of the Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
- Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of the sauce onto the bottom of the dish.
- Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/3 cup Parmesan.
- Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Garnish with the torn sage leaves, if using, and let stand for 5 to 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 568 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 124 mg |
| Sodium | 719 mg |
| Serving Size | 1 of 8 servings |
| Calories | 568 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 124 mg |
| Sodium | 719 mg |
Reviews
Loved this!!! I did not have time to roll, so I just made a traditional lasagna. I was a little heavy on the spice as we like it that way. Thinking about trying it next time in the fall with ground turkey.
This is a great recipe and for those who like meatless meals or mondays. As a Sicilian-American may I recommend adding a layer of Gound Italian Sweet or Hot Sausage to up the savory flavors. We love it. Tip-just drain most grease before adding to dish….can be put on first layer of noodles further up in the dish…can also turn them into stuffed shells or lasagna roll ups!!!
Amazing dish! Everyone loved it. I stuffed shells. It was easier. Could have done manicotti instead. This recipe will work with any kind of pasta really. For once I followed the recipe except for the number of sage leaves. The sage at the end is for garnish. I don’t think it is meant to be eaten.
Just enough chicken not steak to take you a fabulous dinner! Mike Stice.
Can i just put these in jumbo shells to make stuffed shells?
Oh my gosh! This is so good. Didn’t use the sage (didnt have any) and it came out so creamy and delicious. Will make this again and again!
What a delicious recipe – perfect for fall (or anytime with the availability of canned pumpkin!). The flavors in the sauce and filling were really good. My only observation is that it seemed kind of “pasta-y” – I thought I cooked the noodles well enough and filled the rolls generously, but it seemed like I was chewing on a lot of pasta with each bite. When I make it again (and I will!), I’ll either lay out the pasta sheets like traditional lasagna, or fill cooked jumbo shells. I also accidentally bumped the pumpkin pie spice container as I was adding to the sauce and added around 1 1/2 tsp. Happy accident though – I think the additional spice further enhanced the flavors. Thank you – this one’s a keeper!
This dish was outstanding. I made the mistake of buying the oven-ready lasagna noodles; the only problem being they are not the same size as normal lasagna and are probably a bit more delicate, tearing easily. But the texture and flavor were the same, and nobody noticed that little misstep. This is a fantastic Fall dish!
I haven’t made this yet but plan to. I was wondering if I can make ahead and refrigerate overnight and cook the next day?
My only problem with this recipe is the suggestion to sprinkle raw sage over the dish at the end as a garnish. Have you ever eaten raw sage? Vile. My suggestion is to fry up a few leaves and crumble them as garnish. Your guests will thank you. Gobble Gobble