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Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

Pumpkin Lasagna Roll Ups with Crispy Sage Recipe
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★★★★★

5 from 10 reviews

This Pumpkin Lasagna Roll Ups with Crispy Sage is a delightful twist on traditional lasagna, featuring a creamy pumpkin and ricotta filling, topped with mozzarella and parmesan cheeses, baked to golden perfection, and finished with crispy sage leaves. Perfect for fall or whenever you crave a comforting, flavorful pasta dish with a gourmet touch.

Ingredients

Scale

Lasagna Roll Ups

  • 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, to taste
  • 2 cups freshly grated mozzarella or provolone cheese

Bechamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper, to taste

Crispy Sage Topping

  • 1 tablespoon butter
  • 1 handful (about 15) fresh sage leaves

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the lasagna roll ups.
  2. Cook Noodles: Bring a pot of salted water to a boil. Cook the lasagna noodles for 8 to 9 minutes or until al dente. Drain and immediately lay the noodles out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking.
  3. Prepare Filling: In a large bowl, whisk together ricotta cheese, pumpkin puree, parmesan cheese, egg, dried sage, salt, and pepper until well combined.
  4. Assemble Roll Ups: Place approximately 3 tablespoons of the pumpkin-ricotta mixture onto each lasagna noodle. Spread evenly over each noodle. Sprinkle about 1 ½ cups of grated mozzarella evenly over the filling on each noodle. Roll each noodle tightly from one end to the other.
  5. Make Bechamel Sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes until fragrant and golden. Gradually whisk in the milk, stirring constantly to avoid lumps. Continue whisking until the sauce thickens, about 3 to 4 minutes. Reduce heat to low, then season with salt, pepper, and freshly grated nutmeg. Adjust seasoning to taste.
  6. Prepare Baking Dish: Ladle about ½ cup of the béchamel sauce into the bottom of a 9×13 inch baking dish or a 12-inch oven-safe skillet to coat the base.
  7. Arrange and Top: Place the rolled lasagna noodles seam-side down in the baking dish. Pour the remaining béchamel sauce evenly over the roll ups. Sprinkle the remaining mozzarella cheese and additional parmesan cheese over the top.
  8. Bake: Bake in the preheated oven for 25 to 30 minutes until the cheese is golden and bubbly.
  9. Crisp Sage: While baking, heat 1 tablespoon of butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes until crispy. Remove from heat and drain excess butter if desired.
  10. Serve: Remove the baked lasagna roll ups from the oven and top with the crispy sage leaves. Serve immediately with extra parmesan cheese for sprinkling.

Notes

  • Cook extra lasagna noodles in case some break; leftover noodles can be used for other pasta dishes.
  • Use fresh sage leaves for the crisp topping for the best flavor and texture.
  • Adjust seasoning in both the filling and béchamel sauce to taste.
  • This dish can be prepared a day ahead and baked just before serving.
  • Pumpkin puree can be substituted with butternut squash puree for a different flavor twist.

Nutrition

Keywords: pumpkin lasagna, lasagna roll ups, pumpkin recipe, vegetarian pasta, crispy sage, fall dinner, Italian comfort food

Find it online: https://zarameals.com/pumpkin-lasagna-roll-ups-with-crispy-sage-recipe/