The beginning of fall seems to make a lot of people want to get cooking in the kitchen. When the weather is cooler, there is nothing more inviting than a warm home filled with the smell of delicious homemade food baking in the oven. I like to open my kitchen windows to let in the smell of fall and listen to the rustling of the leaves on the ground while I prepare meals. This is by far, my favorite time of year and I love cooking or baking with “fall foods” like apples and pumpkins. I have done a lot of fall baking the past few weeks, so I thought I would move on to some fall inspired dinners.
These Pumpkin Sage Lasagna Roll Ups combine creamy pumpkin with savory, cheesy, sage infused ricotta that is topped with a rich Parmesan and Mozzarella cheese sauce for a simple, delicate flavor. If you love that wonderful pumpkin flavor, you will really enjoy this seasonal lasagna roll up. These are really simple to make and use ingredients that you most likely have in your pantry and refrigerator. So, if it’s a cool day and you want to immerse yourself in the season, pair these roll ups with a fresh spinach salad for a well balanced dinner. What’s been cooking in your kitchen this Autumn?
I like to set up a little “prep station” to assemble the roll ups.
Take one noodle, spoon on and spread the pumpkin, then spoon on the ricotta mixture.
Roll up the lasagna noodle and place in a baking dish.
Pour the warm sauce over the roll ups and bake.
Enjoy!
Ingredients
- For the Roll Ups:
- 10 lasagna noodles, cooked and cooled
- 1 (15 oz.) container 100% pure pumpkin
- 1 Tbsp. butter
- 1 small shallot, minced
- 1/2 tsp. salt
- 1/8 tsp. nutmeg
- 1 (15 oz.) container ricotta cheese
- 1 egg
- 2 Tbsp. freshly chopped sage or 2 tsp. dried sage
- 1/2 cup Mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- For the Sauce:
- 4 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1 1/2 - 2 cups half and half
- 1/2 cup Mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/8 tsp. nutmeg
- 1/4 tsp. sea salt
Instructions
- Saute the shallot in the 1 Tbsp. butter just until softened.
- In a small mixing bowl, combine the pumpkin with the shallot, 1/2 tsp. salt, and nutmeg.
- Mix well and set aside.
- In a medium sized mixing bowl, combine the ricotta, sage, the egg, 1/2 tsp. salt, 1/4 tsp. black pepper and Mozzarella and Parmesan cheeses.
- Mix and set aside.
- In a medium sized saucepan, melt the butter for the sauce.
- On a low heat, add the flour and whisk well.
- Add about 3/4 of the half and half slowly and whisk.
- When combined, add the cheeses and stir together until incorporated.
- If the sauce is too thick, add more half and half.
- When you have the consistency you want, add the salt and nutmeg and give it a good stir.
- Turn off the heat and cover to keep warm.
- Preheat the oven to 350 degrees.
- Make a little assembly station to prepare your roll ups.
- Drizzle a little olive oil in the bottom of a 9 x 13 baking dish.
- Take one noodle, spoon on the pumpkin, then spoon on some of the ricotta mixture, and then roll it up.
- Line the roll ups in a baking dish.
- If the sauce cooled too much and is very thick, you can put it on low for a second, but otherwise, pour the sauce over the roll ups. ( I like to reserve a tiny bit of sauce in case someone wants more after they come out of the oven)
- Cover lightly with foil.
- Bake for 25 minutes.
- Let sit for 5 minutes then serve with a fresh salad.
- This recipe makes 8 -10 Pumpkin Sage Lasagna Roll Ups.
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I made these last night with one exception, I took ground pork and fried it with 1 teaspoon of toasted fennel seeds to give it some added flavor. When I made the rolls I did the following directions as to the recipe at the end I topped it with the pork. Then rolled them up. Did the sauce as directed and poured it on top. The only thing you did not mentioned was do you add foil to the top while it is in the oven so it would not dry out.
I used foil and at the end of 30 minutes I took it off. I found it cooked evenly and kept the rolls from not drying out.
My husband told me he gave it a four out of ten. I found that a few bites it was fine, but after it was to bland to the pallet. Sorry.
I’m sorry these were a little bland for you. The pumpkin and sage infused ricotta, made as directed, does have a pretty light and delicate flavor. I really like pumpkin and I enjoyed the simple flavor, but pumpkin is not one of my husband’s favorites, so for him these were just ok too- he is a meat and potatoes kind of guy. I think the “lasagna roll up” wording maybe lends itself to be confused with a more hearty, heavily flavored dish, which this is not. Thank you so much for taking the time to leave me a comment. I did forget to include the foil in the instructions, thank you for catching that! 🙂
Seriously? What a great combo!
Shannon this looks absolutely delicious! I am definitely going to try this recipe out. Thanks so much for sharing with Foodie Friends Friday this week! Have a great day.
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Thanks Sarah! I hope you like them:)
Looks incredible! What a great idea for a fall twist on lasagna. Pinned to try soon 🙂
Thanks so much Sherri! I hope you like it:)