Description
Pumpkin Lasagna Roll Ups with Crispy Sage combine creamy pumpkin and ricotta filling with tender lasagna noodles, baked in a rich béchamel sauce and topped with crispy fried sage for a comforting, seasonal twist on traditional lasagna.
Ingredients
Scale
Lasagna Roll Ups Filling
- 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
Béchamel 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 (approximately 15) fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the roll ups.
- Cook Noodles: Bring a pot of salted water to a boil and cook the lasagna noodles according to package directions, about 8-9 minutes. Cook extra noodles beyond the 12 needed in case some break. Once cooked, drain and lay them flat on a kitchen towel or parchment sprayed with nonstick spray to prevent sticking.
- Prepare Filling: In a large bowl, whisk together ricotta, pumpkin puree, parmesan cheese, egg, dried sage, and a generous pinch of kosher salt and pepper (about ½ teaspoon each) until smooth and fully combined.
- Assemble Roll Ups: Place approximately 3 tablespoons of the pumpkin ricotta mixture onto each noodle. It helps to place all dollops first before spreading. Spread the filling evenly over each noodle. Then sprinkle 1½ cups of the grated mozzarella cheese evenly over the filling on each noodle. Roll each noodle tightly from one end into a roll up shape.
- Make Béchamel Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 2-3 minutes until fragrant and golden without browning. Gradually whisk in the milk, constantly stirring to avoid lumps, and cook for 3-4 minutes until the sauce thickens. Reduce heat to low and stir in freshly grated nutmeg, salt, and pepper to taste. Adjust seasoning as needed.
- Prepare Baking Dish: Ladle about ½ cup of béchamel sauce on the bottom of a 9×13 inch baking dish or an equivalent-sized oven-safe skillet.
- Arrange and Bake: Place the lasagna roll ups seam-side down in the baking dish. Pour the remaining béchamel sauce evenly over the roll ups. Sprinkle the remaining mozzarella cheese and a bit of parmesan cheese on top. Bake in the preheated oven for 25-30 minutes until the cheese is golden and bubbly.
- Make Crispy Sage: While the roll ups bake, heat 1 tablespoon butter in a skillet over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crisp. Remove from heat.
- Serve: Remove the lasagna roll ups from the oven and top with the crispy sage leaves. Serve warm with additional parmesan cheese for sprinkling if desired.
Notes
- Cooking extra lasagna noodles is recommended to prevent shortage in case some break during boiling.
- Leftover noodles can be repurposed for other pasta dishes later.
- You can substitute provolone for mozzarella based on preference.
- Ensure béchamel sauce is thick enough to coat but not too thick to become gluey.
- Use fresh sage leaves for the best crispy texture and flavor.
- Adjust seasoning of filling and sauce according to taste.
Nutrition
- Serving Size: 1 roll up (approximate)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg
