Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

If you’re on the hunt for a dish that marries cozy autumn flavors with a touch of elegance, look no further than these Pumpkin Lasagna Roll Ups with Crispy Sage. This recipe transforms classic lasagna into a deliciously fun and festive meal that’s packed with creamy pumpkin, melty cheeses, and a crispy sage topping that adds both crunch and aromatic delight. Whether you’re cooking for a family dinner or impressing guests, this dish brings warmth and sophistication to the table with every bite.

Ingredients You’ll Need

These ingredients are simple pantry and fridge staples that come together beautifully to create a harmonious blend of creamy, cheesy, and herby flavors. Each ingredient plays a key role, from the rich pumpkin puree lending moisture and earthiness to the crispy sage leaves that punctuate the dish with their fragrant crunch.

• Lasagna noodles (12 to 15): Boiled until tender, these are the sturdy base for rolling up all the tasty filling.
• Ricotta cheese (12 ounces): Adds a creamy texture and mild flavor that balances the pumpkin’s sweetness.
• Pumpkin puree (1 can, 15 ounces): Infuses the filling with vibrant color and subtle autumnal warmth.
• Parmesan cheese (1 cup plus extra): Sharp and salty, it enhances the creamy filling and tops the dish with a golden crust.
• Large egg (1): Binds the filling ingredients together for a smooth, luscious consistency.
• Dried sage (¼ teaspoon): Adds depth and an earthy herbal note to the pumpkin mixture.
• Kosher salt and pepper: Essential for seasoning and balancing flavors throughout.
• Mozzarella or provolone cheese (2 cups): Melts perfectly inside and on top, providing ooey-gooey cheesy goodness.
• Butter (3 tablespoons total): Used for the roux, the crispy sage, and enriching the sauce.
• All-purpose flour (2 tablespoons): Creates the base for the creamy béchamel sauce.
• Milk (2 cups): Smooths out the sauce to creamy perfection.
• Freshly grated nutmeg (¼ teaspoon): Brings just a hint of warm spice to the béchamel.
• Fresh sage leaves (a handful): Crispy and fragrant, the finishing touch that elevates the dish.

How to Make Pumpkin Lasagna Roll Ups with Crispy Sage

Step 1: Cook and Prepare Noodles

Start by preheating your oven to 350 degrees F. Cook your lasagna noodles in salted boiling water for about 8 to 9 minutes until tender but still firm enough to roll. It’s a good idea to cook a few extra noodles in case of tears. Once done, lay them out flat on a kitchen towel or parchment paper sprayed with nonstick spray. This keeps them from sticking together and makes them easier to handle for filling.

Step 2: Make the Pumpkin Ricotta Filling

In a large mixing bowl, combine the ricotta cheese, pumpkin puree, grated parmesan, egg, dried sage, salt, and pepper. Whisk everything together until smooth and well incorporated. This mixture will be your rich and velvety filling that bursts with seasonal flavors.

Step 3: Fill and Roll the Noodles

Spoon about 3 tablespoons of the pumpkin ricotta mixture onto each lasagna noodle, spreading it evenly across the entire length. Sprinkle 1 ½ cups of grated mozzarella over the top of the filling on each noodle. This adds that irresistible cheesy pull inside the roll ups. Roll each noodle tightly from one end to the other, forming compact tubes ready for baking.

Step 4: Prepare the Creamy Béchamel Sauce

In a large skillet, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook it for 2 to 3 minutes until it’s fragrant and golden, creating a nutty base for the sauce. Slowly whisk in the milk, keeping the sauce smooth and lump-free as it thickens over 3 to 4 minutes. Season with salt, pepper, and freshly grated nutmeg for a subtly spiced finish. This silky sauce will blanket the roll ups in luscious creaminess.

Step 5: Assemble and Bake

Spread about half a cup of the béchamel sauce onto the bottom of a baking dish (9×13 inch or similar). Arrange the roll ups seam-side down, so they don’t unravel during baking. Pour the remaining sauce generously over the top, sprinkle with the leftover mozzarella and a little more parmesan for that irresistible golden crust. Bake for 25 to 30 minutes until bubbling and beautifully browned on top.

Step 6: Make the Crispy Sage Topping

While the roll ups bake, melt 1 tablespoon of butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes until they turn crisp and fragrant. These delicate leaves add an amazing aromatic crunch that perfectly contrasts with the creamy lasagna beneath.

Step 7: Garnish and Serve

Remove the pumpkin lasagna roll ups from the oven and immediately top with the crispy sage leaves. Don’t forget a little extra sprinkle of parmesan cheese for the final touch. Serve these warm for a comforting fall meal that’s both comforting and impressive.

How to Serve Pumpkin Lasagna Roll Ups with Crispy Sage

Garnishes

The crispy sage leaves are a must-have for that wow factor, but you can also add a sprinkle of additional parmesan or freshly cracked black pepper for extra flavor. A drizzle of good-quality olive oil or a few toasted pumpkin seeds on top can add texture and richness as well.

Side Dishes

To balance the richness of the lasagna roll ups, serve them alongside a bright, crisp salad with vinaigrette, roasted Brussels sprouts, or garlic sautéed greens. A light, fresh side will cut through the creaminess and round out the meal beautifully.

Creative Ways to Present

If you want to elevate this dish for a dinner party, consider serving each roll up on individual plates with a small dollop of béchamel sauce underneath and a few sage leaves arranged elegantly on top. A small bowl of extra crispy sage on the side gives guests the option to add more pungent crunch if they desire.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Pumpkin Lasagna Roll Ups with Crispy Sage in an airtight container in the refrigerator for up to 3 days. Be sure to cover them well to keep the béchamel sauce from drying out.

Freezing

These roll ups freeze beautifully when baked. Wrap individual portions tightly with plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to 2 months, making them a convenient make-ahead meal.

Reheating

Reheat frozen or refrigerated portions in a 350-degree oven, covered with foil, until warmed through, about 20 minutes for refrigerated and 30 to 40 minutes if frozen. Finish uncovered for the last 5 minutes to refresh the crispy top.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used, but make sure to roast and puree it well beforehand. It may require some additional seasoning, as fresh pumpkin tends to have a milder flavor than canned.

Is there a substitute for ricotta cheese?

Cottage cheese works as a substitute if ricotta isn’t available, but be sure to drain it well for a similar texture and creaminess. You can also blend it slightly for smoother consistency.

Can I make the béchamel sauce dairy-free?

Absolutely! Use plant-based milk like almond or oat milk, and substitute the butter with vegan margarine or olive oil. Just be mindful that the flavor and texture may vary slightly.

How do I prevent the lasagna noodles from sticking when rolling?

Lay cooked noodles flat on a single layer on a clean kitchen towel or parchment and spray lightly with nonstick spray. Work quickly when filling and rolling to keep them pliable and easy to handle.

What can I do with leftover lasagna noodles?

Leftover noodles can be torn up and tossed with sauce as a quick pasta dish later in the week, or layered in a traditional baked lasagna for a no-waste meal.

Final Thoughts

I can’t recommend these Pumpkin Lasagna Roll Ups with Crispy Sage enough for anyone looking to cozy up mealtime with a dish that feels both festive and comforting. The blend of creamy pumpkin, melty cheese, and the crispy sage topping will quickly make this a personal favorite in your recipe collection. Give it a try—you might just surprise yourself with how effortlessly delicious fall cooking can be!

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