Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

I absolutely love this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe because it feels like autumn comfort food wrapped up in a fun, roll-up format. The pumpkin puree mixed with creamy ricotta brings such a cozy sweetness, while that crispy sage on top adds a perfect earthy crunch you never knew you needed. It’s great when you want something a little different from a traditional lasagna but still crave those rich, layered flavors that warm you from the inside out.

When I first tried this recipe, it quickly became a seasonal favorite in our house. It’s impressive enough for guests but easy enough for a weeknight treat. Plus, when you make the sauce from scratch and top with fried sage, you’ll find that little touches like these elevate the dish so much. You’ll see why I keep a stash of fresh sage in my fridge during pumpkin season just for this.

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Ingredients You’ll Need

These ingredients are easy to find and come together perfectly to give you that silky, cheesy, and slightly sweet pumpkin lasagna roll-up experience. Fresh sage is the star for that crispy finishing touch—so don’t skip it!

• Lasagna noodles: Cooking a few extra noodles ensures you have enough in case some break during boiling.
• Ricotta cheese: Use whole milk ricotta for the creamiest filling.
• Pumpkin puree: Make sure it’s pure pumpkin—not pumpkin pie filling—to avoid extra sugar and spices.
• Parmesan cheese: Freshly grated adds more flavor than pre-grated.
• Large egg: Helps bind the filling together for easy rolling.
• Dried sage: A little boost of flavor inside the filling complements the fresh sage topping.
• Kosher salt and pepper: Essential for seasoning throughout.
• Mozzarella or provolone cheese: Freshly grated for a melty, gooey texture on top and inside.
• Butter, all-purpose flour, and milk: For making a rich, homemade béchamel sauce—this makes all the difference.
• Fresh nutmeg: Adds subtle warmth to the sauce.
• Fresh sage leaves: Fried to crispy perfection for garnish.
• Butter for frying sage: Keeps the leaves crisp without burning.

Variations

I love how this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe lends itself so well to fun tweaks—you can really make it your own. Whether you want it vegetarian, dairy-free, or super cheesy, a few small swaps have worked well for me.

• Vegetarian Variation: I sometimes swap out the parmesan for a plant-based cheese and use almond or oat milk for the sauce, still delicious but perfect for dairy-free friends.
• Spinach Addition: Adding fresh spinach to the ricotta filling is a great way I sneak in extra greens without overpowering the pumpkin flavor.
• Spice it Up: If you like a bit of heat, adding red pepper flakes to the sauce brings a lovely contrast—I’ve tried it and my family loved the unexpected kick.

How to Make Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

Step 1: Cooking the Noodles Perfectly

Start by boiling salted water for the lasagna noodles and cook them until just tender—usually about 8 or 9 minutes. I always cook a box or more so I can discard any that rip or stick together during cooking. Right after draining, lay each noodle flat on a towel or parchment sprayed with nonstick spray so they don’t stick or dry out. This part might seem small, but trust me—dry or cracked noodles can totally mess with your roll-ups.

Step 2: Making the Pumpkin Ricotta Filling

In a large bowl, whisk the ricotta, pumpkin puree, grated parmesan, egg, dried sage, salt, and pepper until smooth and creamy. I like to scoop about 3 tablespoons of this mixture onto each noodle all at once before spreading, so I can evenly fill every roll. If some noodles look a bit skimpy, I go back and spoon a little extra filling onto them. The filling should be thick but spreadable.

Step 3: Adding the Cheesy Layer and Rolling Up

Sprinkle a generous layer of grated mozzarella across the ricotta mixture on each noodle—you want that melty cheese inside as well as on top. Then, carefully roll each noodle tightly from one end to the other. Place them seam side down in your baking dish. This helps keep them from unrolling during baking. I find using a 9×13 inch baking dish works perfectly to fit about a dozen roll-ups comfortably.

Step 4: Crafting the Silky Sauce

Heat butter in a skillet and whisk in flour, cooking until fragrant and just golden (about 2–3 minutes). Slowly add milk, constantly whisking to avoid lumps, then cook until it thickens—this usually takes 3 to 4 minutes. Stir in salt, pepper, and freshly grated nutmeg for warmth. This béchamel sauce is what ties all the flavors together; I’ve learned that patience here really pays off for a smooth, creamy texture.

Step 5: Baking the Roll Ups

Ladle about half a cup of the béchamel sauce into the bottom of your baking dish. Nestle the lasagna roll ups seam-side down into the sauce, then pour the rest of the sauce on top. Sprinkle remaining mozzarella and a little extra parmesan over everything. Bake uncovered at 350°F for 25 to 30 minutes until bubbly and golden on top. Keep an eye so the cheese doesn’t burn—if it’s browning too fast, loosely tent with foil.

Step 6: Frying the Sage to Finish

While the roll ups bake, melt a tablespoon of butter in a skillet over medium heat and gently fry fresh sage leaves until crisp—usually 1 to 2 minutes. This step is what makes this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe stand out for me, adding a little crunch and fragrant burst with every bite. Remove and drain on paper towels to keep them crispy until serving.

How to Serve Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

Garnishes

I love sprinkling a little extra freshly grated parmesan and some of those crispy fried sage leaves right on top—it just adds a pop of color and flavor that makes the dish look restaurant quality. A drizzle of good olive oil can also elevate the presentation and add silkiness.

Side Dishes

For sides, my go-to is a simple arugula salad tossed with lemon vinaigrette to cut through the richness. Roasted root vegetables or a light carrot ginger soup also pair beautifully if you want a heartier meal.

Creative Ways to Present

For a festive touch, I’ve served these roll ups stacked upright in individual ramekins or minibaking dishes to make each plate feel special at holiday gatherings. Adding a sprinkle of toasted pumpkin seeds gives a fun crunch and autumn vibe that friends always ask about.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna roll ups store beautifully in an airtight container in the fridge for up to 3 days. I like to tightly cover them with foil first before sealing the container to keep the noodles from drying out. Reheat covered in the oven or microwave, adding a splash of milk or sauce to keep them moist.

Freezing

I’ve frozen the entire assembled dish before baking with great success—just wrap it tightly with several layers of plastic wrap and foil. When ready to eat, thaw overnight in the fridge and then bake as directed. The sauce and cheesy filling maintain their creaminess really well after freezing.

Reheating

Reheat leftovers in a 350°F oven covered with foil for about 15-20 minutes until warmed through, which keeps the top from drying out. If you’re in a hurry, the microwave works too—just cover with a damp paper towel to trap moisture. Crispy sage garnish can be added fresh after reheating to keep its crunch.

FAQs

Final Thoughts

This Pumpkin Lasagna Roll Ups with Crispy Sage Recipe holds a special place in my kitchen, especially when the seasons change and that pumpkin craving hits hard. It’s warm, comforting, and a little bit unexpected—the kind of dish that makes people pause and ask for seconds. I hope you give this a try soon and enjoy making it as much as I have; it’s a delicious way to celebrate cozy flavors and share something really special with family and friends.

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