Description
These Pumpkin Lasagna Roll Ups with Crispy Sage are a delightful twist on traditional lasagna, featuring a creamy pumpkin and ricotta filling rolled inside tender lasagna noodles. Topped with a luscious béchamel sauce, melted mozzarella, parmesan, and crispy fried sage leaves, this comforting dish is perfect for fall or any cozy dinner.
Ingredients
Units
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
- 1/4 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
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper, to taste
Crispy Sage
- 1 tablespoon butter
- 1 handful (approximately 15) fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the roll ups.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil and add the lasagna noodles. Cook according to package directions, about 8 to 9 minutes. Use 12 noodles for the recipe and save any extra for other dishes. Immediately after cooking, lay the noodles out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking.
- Prepare Filling: In a large bowl, whisk together the ricotta cheese, pumpkin puree, grated parmesan, egg, dried sage, and a generous pinch of kosher salt and freshly ground black pepper (around ½ teaspoon each) until fully combined.
- Assemble Roll Ups: Place about 3 tablespoons of the pumpkin-ricotta mixture onto each lasagna noodle. Spread the filling evenly across each noodle. Then sprinkle approximately 1 ½ cups of the grated mozzarella cheese evenly over the filling on all noodles. If some noodles have less filling, use leftover mixture to top them before rolling.
- Roll Lasagna: Carefully roll each lasagna noodle tightly from one end, creating neat roll ups.
- Make Béchamel Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Once sizzling, whisk in the all-purpose flour and cook for 2 to 3 minutes until golden and fragrant, ensuring it does not brown too much. Slowly pour in the 2 cups of milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens, about 3 to 4 minutes. Reduce heat to low, then stir in salt, pepper, and freshly grated nutmeg. Adjust seasoning to taste.
- 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, spreading it evenly.
- Arrange Roll Ups: Place the lasagna roll ups seam-side down into the baking dish. Pour the remaining béchamel sauce over the top of the roll ups. Sprinkle remaining mozzarella cheese and a light sprinkle of parmesan on top for a golden and bubbly crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden.
- Prepare Crispy Sage: While the roll ups bake, heat 1 tablespoon of butter in a skillet over medium heat. Add fresh sage leaves and cook for 1 to 2 minutes until the leaves become crispy but not burnt. Remove from heat.
- Serve: Remove the lasagna roll ups from the oven and top immediately with the crispy sage leaves. Serve with extra parmesan cheese for sprinkling if desired.
Notes
- Boil extra noodles to allow for breakage or adjustments during rolling.
- Use parchment or a clean kitchen towel to prevent noodles from sticking after boiling.
- Adjust the seasoning of the béchamel sauce according to your taste; nutmeg adds a warm, subtle flavor complementing the pumpkin.
- Fresh sage is key for crispiness; do not overcrowd the pan when frying leaves.
- Leftover noodles can be repurposed as regular pasta for other meals.
- You can substitute provolone for mozzarella if preferred.
Nutrition
- Serving Size: 1 rolled lasagna roll up with sauce and toppings
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
