Pumpkin Lasagna Rolls Recipe
These Pumpkin Lasagna Rolls reimagine classic lasagna with a comforting and elegant autumn twist. Featuring velvety pumpkin puree blended with creamy ricotta, fragrant sage, and warm nutmeg, this dish offers perfectly portioned rolls that are easy to serve and visually stunning. Baked in Alfredo sauce and topped with mozzarella, it’s a seasonal comfort meal perfect for cozy dinners and festive gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Lasagna Roll Filling
- 12 lasagna noodles, cooked al dente
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 container (15 oz) ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Assembly and Baking
- 1 cup shredded mozzarella cheese
- 2 cups Alfredo sauce (store-bought or homemade)
- Fresh sage leaves for garnish
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter. Boil a large pot of salted water and cook the lasagna noodles following package directions until al dente. Drain and lay noodles flat on parchment or wax paper to prevent sticking.
- Mixing and Filling: In a large bowl, combine pumpkin puree, ricotta cheese, beaten egg, Parmesan cheese, 1 cup mozzarella, minced garlic, dried sage, and nutmeg. Stir until smooth and well blended. Season with salt and black pepper to taste. Spread about 1/4 cup of this pumpkin mixture evenly along each noodle, leaving about half an inch at one end to prevent filling from oozing out.
- Rolling and Baking: Spread 1/2 cup Alfredo sauce on the bottom of the prepared baking dish. Carefully roll each filled noodle tightly and place seam side down in the dish. Pour remaining Alfredo sauce over the rolls and sprinkle with the remaining 1 cup mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 to 20 minutes until cheese is bubbly and golden. Let rest for 5 minutes, garnish with fresh sage leaves, and serve warm.
Notes
- Always cook noodles al dente to avoid tearing during rolling.
- Strain pumpkin puree through a fine-mesh sieve for 10 minutes if it feels too wet.
- Lay noodles flat after draining to prevent clumping.
- Brown butter before adding it to Alfredo sauce for a deeper, nutty flavor complementing the pumpkin.
Find it online: https://bitezly.com/pumpkin-lasagna-rolls-recipe/
