Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

If you love cozy autumn flavors with a twist, you’re going to absolutely adore this Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe. It’s like the comfort of traditional lasagna, but rolls of tender pasta stuffed with a creamy pumpkin-ricotta mixture make it feel fresh and exciting. The crispy sage on top adds just the right herbal crunch to bring it all together.

I first tried this recipe on a chilly fall weekend, and my family went crazy for it. What makes these roll-ups so special is the balance of creamy pumpkin filling and that gooey, bubbly cheese sauce—it’s an inviting dish that works great for a smaller dinner or holiday entertaining when you want something impressive but easy to prep ahead.

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Ingredients You’ll Need

This Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe uses simple ingredients that come together beautifully. Most of these items you might already have on hand, which makes this a perfect weeknight dinner or special fall meal.

• Lasagna noodles: Cooking a few extra noodles is smart since some might break when rolling.
• Ricotta cheese: Provides a creamy base that pairs perfectly with pumpkin’s earthy sweetness.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Parmesan cheese: Adds salty sharpness to cut through the creaminess.
• Egg: Helps bind the filling so it stays nicely inside the roll-ups.
• Dried sage: Warming herbal spice that complements pumpkin beautifully.
• Kosher salt and pepper: Essential for seasoning everything perfectly.
• Mozzarella or provolone cheese: Melts smoothly for stringy, bubbly tops.
• Butter, all-purpose flour, milk: Classic ingredients for a creamy béchamel sauce.
• Freshly grated nutmeg: Adds subtle warmth to the sauce without overpowering the pumpkin.
• Fresh sage leaves & butter (for frying): The crispy sage is a must for that satisfying crunch and flavor burst.

Variations

I love to keep this recipe flexible depending on the occasion. You can easily tweak it to suit your taste or dietary needs, making it your own seasonal favorite.

• Vegetarian option: This recipe is naturally vegetarian, but if you want to add extra protein, sautéed mushrooms or spinach make amazing additions inside the filling.
• Vegan adaptation: Try swapping ricotta with a tofu-based or cashew cheese, and use a plant-based milk and vegan butter for the béchamel.
• Spiced up: If you want a little heat, stirring in a pinch of chili flakes to the filling really wakes up the flavors.
• Herb swaps: I’ve subbed rosemary or thyme for sage occasionally when I ran out, and it adds a lovely, slightly different herbal note.

How to Make Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Step 1: Cook and prep your noodles carefully

Start by bringing a large pot of salted water to a boil and cook the lasagna noodles according to package instructions—usually around 8 to 9 minutes until al dente. I like to cook a couple extra noodles beyond what the recipe calls for, just in case any rip or stick together during cooking. Once ready, carefully lay each noodle out flat on a lightly oiled kitchen towel so they don’t stick. This step saves frustration down the line when rolling!

Step 2: Whip up the luscious pumpkin ricotta filling

In a large mixing bowl, combine the ricotta, pumpkin puree, parmesan, egg, dried sage, and plenty of salt and pepper. I usually whisk this filling first, then spoon about three tablespoons onto each noodle before spreading it evenly. You’ll want to evenly coat each noodle to get a creamy roll-up that’s not too dry or overloaded.

Step 3: Layer in the mozzarella and roll tightly

Sprinkle a generous amount of freshly grated mozzarella over the pumpkin filling before rolling the noodles from one end to the other. Rolling tightly is key here—you don’t want your filling spilling out when baked. Place the seam side down in your baking dish to keep the rolls intact while cooking.

Step 4: Make the creamy béchamel sauce

Melt butter in a skillet over medium heat, whisk in flour, and cook until golden and fragrant for about 2-3 minutes. Slowly add milk while whisking constantly to avoid lumps—this will thicken into a silky smooth sauce. Add nutmeg, salt, and pepper to taste to give it that cozy, warm flavor that complements the pumpkin filling so well.

Step 5: Assemble and bake until bubbly

Spoon about half the béchamel sauce in your baking dish, arrange the roll-ups seam-side down, then pour the remaining sauce on top. Sprinkle the remaining mozzarella and extra parmesan over everything and bake at 350°F for 25-30 minutes until golden and bubbling. The cheese browns beautifully, and the roll-ups become soft, saucy, and irresistible.

Step 6: Fry the sage leaves for a perfect crisp

While the lasagna bakes, heat butter in a small pan and fry fresh sage leaves just until crispy, about 1-2 minutes. These add a fabulous crunch and a bright herbal finish that your guests will love. Sprinkle the crispy sage over the baked roll-ups right before serving—talk about a crowd-pleaser!

How to Serve Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe

Garnishes

I usually top the roll-ups with a sprinkle of extra parmesan and those crispy sage leaves right before serving. It adds a little extra saltiness and crunch that takes the dish from good to unforgettable in every bite.

Side Dishes

This recipe pairs wonderfully with a simple green salad dressed in lemon vinaigrette or some roasted autumn vegetables like Brussels sprouts or butternut squash. I also love serving it alongside garlic bread to soak up every bit of the béchamel sauce.

Creative Ways to Present

For holiday dinners, I like to arrange the roll-ups in a circle on a platter with sage leaves fanned on top and little dollops of ricotta dotted around as decoration. It makes an inviting centerpiece and feels extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

After your meal, cover any leftovers tightly with foil or plastic wrap and keep them in the fridge for up to 3 days. I find that the flavors actually deepen overnight, making for a delicious second-day lunch or dinner.

Freezing

This Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe freezes beautifully. I recommend freezing the roll-ups before baking, wrapped individually in foil or plastic wrap, then stored in a freezer-safe bag for up to 2 months. When ready to bake, just thaw overnight and proceed with the sauce and baking instructions.

Reheating

Reheat leftovers in a 350°F oven, covered loosely with foil to prevent drying out, for about 20 minutes or until warmed through. You can add a little extra sprinkle of mozzarella on top to refresh that melty cheese goodness before serving.

FAQs

Final Thoughts

This Pumpkin Lasagna Roll-Ups with Crispy Sage Recipe is truly one of my favorite fall dishes to share with family and friends. Its cozy flavors, creamy texture, and elegant presentation always make it a winner at the dinner table. If you’re looking for a comforting yet impressive meal to lift your autumn cooking, give this recipe a try—I promise you won’t regret it!

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