Pumpkin Lasagna Roll Ups with Crispy Sage.
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.
You know?
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
Ingredients
- 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
fried sage
- 1 tablespoon butter
- 1 handful 15 or so fresh sage leaves
Instructions
- 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, egg, 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Basically want to nuzzle inside the lasagna nooks.
41 Comments on “Pumpkin Lasagna Roll Ups with Crispy Sage.”
Ooh this looks good. Do the ruffly exposed edges of the lasagna noodles get crunchy? IDK why but crunchy pasta has always freaked me out. I guess this can just be solved by oversaucing and overcheesing the top, right? LOL
they can be covered by the sauce! honestly they probably will be covered, i just went to lengths to actually NOT cover the edges so you could tell what these are in photos. ;)
Sorry, not seeing where you used the egg?
ah sorry!! i fixed it. :) i had cheese in there twice. thanks!!
Thanks! Looking forward to making this dish soon!!!!!!!!
Although I can eat dairy, cheese, etc. without a problem, for some reason white sauces bother me. What do you think about swapping in a red sauce instead?
you can absolutely do a red sauce! i would just even use a jar of your favorite marinara (i love the rao’s marinara) and use it instead of making the bechamel.
Awesome, thanks so much!
Pingback: Pumpkin Pie Oatmeal – Pumpkin Pie Steel Cut Oatmeal – recipequicks
How do you think this would turn out taste wise if I were to substitute plain unflavored almond milk instead of regular milk? I’m (self-diagnosed) lactose and don’t react to milk products very well, although cheese is fine so I’ll keep that part… especially because let’s be honest, the cheese is really what makes any dish.
Courtney – I made this recipe with Trader Joe’s Oat Beverage (just oats and water, no thickeners) using the exact amounts in the recipe. The sauce turned out great, so I’m sure plain almond milk would work just fine. :)
Courtney – I made this recipe with Trader Joe’s Oat Beverage (just oats and water, no thickeners or sweeteners) using the exact amount in the recipe. The sauce turned out great, so I’m sure plain almond milk would work just fine. :)
How would you suggest freezing this? With the sauce or without? I’m going to be making a batch for my parents… it looks amazing!
Where is the baking pan from?
food 52: https://food52.com/shop/products/6310-food52-x-greenpan-nonstick-cookware-collection
Could you use no boil lasagna noodles instead of the ones you have to cook? I have some I need to use up.
I would like to know this as well! No one has responded.
you could, but you technically still have to boil them! because they need to be cooked so you can roll them up.
prepped this to bake tonight. it looks so good! thanks for linking you pan too. i love the offset handles!
Hi Taylor! How did it go prepping and then baking the next day? Sometimes 60 minutes isn’t enough time to get dinner together for me! Hoping to prep this tonight to bake tomorrow evening.
hi stefanie! i prepped everything on sunday morning and left it covered in the fridge until that evening. it turned out great! i set a little bit of the sauce aside to add at the end just in case it got dry sitting in the fridge, but it was fine! i think it would be okay prepped and left overnight to bake the next day too. good luck—it was delicious! 😊
Making this weekend for sure – so much fresh sage in my garden, so we will be having ALL the crispy sage on top!
Fun recipe to make, easy to follow and it looked great. The crispy buttered sage was soooo good. But the pumpkin was way too overwhelming for me and I probably wouldn’t make again. Love your other roll ups!
This was fantastic! It was actually even better as leftovers! I had a bad experience with sage years ago and never tried it again but wanted to make this as the recipe calls for and now I can say I don’t know what my hang up with sage even was!! The crispy sage took this to the next level. Will definitely be making again and have shared it to the other pumpkin loving folk in my life!
We really enjoyed this. I might add caramelized onions or baby spinach next time. Yes, there will be a next time. Put half in the freezer. I love having ready made options! Thanks for the fun idea!!
It’s made. Can’t wait to eat it. Was thinking of topping it with crispy prosciutto along with the sage leaves
Pingback: Week of 10.26 – To Each Their Own
I made this a few weeks ago for Sunday night family dinner and it became a hit with EVERYONE (this is a really hard achievement since 3 of our family members have different dietary needs!).
My 35 yr old requested adding browned grass-fed beef to be added to it tonight. I think I’ll try it on half the dish. Definitely a keeper! Thank you!
I made this with Marinara sauce instead, but followed everything else exactly. So, so yummy! I prepped it in the morning and popped it in the oven for dinner. A big hit with everyone.
Pingback: 15 Savory Pumpkin Recipes | Higginson Realty Group
This was such an awesome and fun recipe!:) I used vegan subs for all the cheeses, omitted, the egg, and used soy milk. Came out absolutely wonderfully! I used a whole box of lasagna noodles, so it made a ton–this will feed us for a few days!
Really enjoyed this dish – thank you!
You don’t know until you know…and now I know that I don’t like rolling lasagna noodles!
Replying to add that although the prep was not my style, the flavors in this dish are oh-so-delicous and it may be worth the rolling hassle! Delicious!
I made this two nights ago and it was excellent, and easier than I thought it would be (we have a new induction range, which helped when making the béchamel.) Rolling was fun! I used the biggest clean kitchen towel I had and doing all the filling at once made it easy. I did add thawed & drained spinach but otherwise followed the recipe. I would make this again for sure!
Could you use fresh pasta for this recipe and would you still need to cook first? This looks so amazing!
Thank you so very much for this delicious and easy lasagna roll up recipe! It was a big crowd pleaser tonight and I know we will make it again. I added extra salt/pepper/nutmeg to the bechemel sauce, which was great. I also made it in the morning then let it hang out in the fridge until I was ready to heat it up – super simple for hosting company that way. Everyone asked me to share the recipe :) Thanks again!!
I was hoping to add these to my thanksgiving dinner this year for a pasta course.
Could I make a week in advance, freeze them, thaw the night before in fridge and use jarred alfredo sauce for them?
My family isn’t as into pumpkin as I am…Thoughts on swapping pumpkin out for butternut squash?
Lovely and flavorsome, I had some extra sweet potato and carrots I boiled and mashed those and added it to the pumpkin mixture, used canolis instead of lasagne for an easier stuffing process and added some Mace instead of numeg to the béchamel because I love its flavour.
Made these! A big hit and something different for us.
I used my rehydrated dehydrated Jarrahdale pumpkin.