Print

Pumpkin Sage Lasagna Roll-Ups Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

Delight in these comforting Pumpkin Sage Lasagna Roll-Ups, featuring tender lasagna noodles filled with a creamy pumpkin purée and fragrant sage mixture, layered with cheese, then baked to bubbly perfection. This unique twist on traditional lasagna combines seasonal flavors with a smooth, savory filling for a satisfying vegetarian meal.

Ingredients

Scale

Lasagna Roll-Ups

  • 9 lasagna noodles
  • 1 1/2 cups pumpkin purée
  • 2 tablespoons fresh sage, finely chopped
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups marinara sauce

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking, then lay the noodles flat on a clean surface or parchment paper to prevent sticking.
  2. Prepare the filling: In a large bowl, combine the pumpkin purée, chopped sage, ricotta cheese, egg, salt, black pepper, and nutmeg. Mix thoroughly until smooth and well incorporated. This mixture will provide a creamy and flavorful filling for the roll-ups.
  3. Assemble the roll-ups: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce evenly on the bottom of a baking dish. Lay one cooked noodle flat and spread about 1/4 cup of the pumpkin mixture evenly over the noodle. Roll the noodle up gently but firmly from one end to the other. Repeat with the remaining noodles and filling.
  4. Arrange and top: Place each rolled noodle seam-side down in the baking dish on top of the marinara sauce. Once all are arranged, spoon the remaining marinara sauce over the top of the roll-ups. Sprinkle the shredded mozzarella and grated Parmesan evenly over everything.
  5. Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
  6. Serve: Allow the lasagna roll-ups to cool for about 5 minutes before serving. Garnish with additional fresh sage if desired and enjoy warm for a cozy, autumn-inspired meal.

Notes

  • Use fresh sage for the best flavor; dried sage can be used but adjust quantity accordingly.
  • For a gluten-free version, substitute with gluten-free lasagna noodles.
  • Make sure to cook noodles until just al dente to avoid mushy roll-ups.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • If pumpkin purée is too watery, drain excess liquid before mixing with cheese.

Keywords: pumpkin, sage, lasagna, roll-ups, vegetarian, autumn recipe, Italian, baked pasta, pumpkin purée

Find it online: https://famdishes.com/pumpkin-sage-lasagna-roll-ups-recipe/