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, baked with a luscious béchamel sauce and topped with crispy fried sage leaves. This seasonal, comforting dish is perfect for fall dinners and will impress guests with its unique flavors and beautiful presentation.
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, divided
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 (about 15) fresh sage leaves
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the roll ups later.
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles for 8 to 9 minutes as per package directions. Cook extra noodles beyond the 12 needed to account for breakage. Drain and immediately lay them out in a single layer on a kitchen towel or parchment paper that’s been sprayed with nonstick spray to prevent sticking.
- Prepare the filling: In a large bowl, whisk together ricotta cheese, pumpkin puree, parmesan, egg, dried sage, and a generous pinch of salt and pepper until well combined. Spoon about 3 tablespoons of this mixture onto each noodle, spreading evenly across the surface. Use any leftover filling to add more to any noodles that seem light on filling.
- Add mozzarella and roll noodles: Sprinkle about 1 ½ cups of grated mozzarella evenly over the filling on each noodle. Then carefully roll the noodles tightly from one end, creating roll ups.
- Make the béchamel sauce: Heat 2 tablespoons of butter in a large skillet over medium heat until sizzling. Whisk in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly until fragrant and golden. Slowly whisk in the milk, continuing to stir constantly to avoid lumps. Cook for 3 to 4 minutes until the sauce thickens smoothly. Reduce heat to low and stir in a pinch of salt, pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed.
- Assemble the dish: Pour about ½ cup of béchamel sauce into the bottom of a 9×13 inch baking dish or a 12-inch oven-safe skillet. Arrange the lasagna roll ups seam-side down on top of the sauce. Pour the remaining béchamel sauce evenly over the roll ups. Sprinkle the remaining mozzarella cheese and some extra parmesan on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the top is golden and bubbly.
- Prepare crispy sage: While the roll ups bake, melt 1 tablespoon of butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes until the leaves become crispy but not burnt. Remove from heat.
- Serve: Take the baked lasagna roll ups out of the oven, top with crispy sage leaves, and serve immediately with extra parmesan cheese for sprinkling if desired.
Notes
- You can use provolone instead of mozzarella if you prefer a slightly different cheese flavor.
- If some noodles break while boiling, use them as regular pasta later with sauce to avoid waste.
- Make sure to spread the filling evenly to ensure each roll has a balanced flavor.
- For a richer béchamel, you can substitute part of the milk with cream.
- Frying sage leaves quickly is key; watch carefully to prevent burning.
- This dish can be made a day ahead and reheated covered in the oven at 350°F for 20 minutes.
Nutrition
- Serving Size: 1 serving (1 roll up)
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 75mg
