Pumpkin Lasagna Rollups with Crispy Sage

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Pumpkin Lasagna Rollups are so incredibly delicious! This is the perfect meal! I really hope you will try this recipe. Check your stores NOW for pumpkin purée. The crop was a bit delayed this year. It should be in your stores shortly, if not already. This recipe is from Jessica Merchant’s magnificent blog, How Sweet Eats. 

The secret to this recipe is to read it through carefully. There are basically five parts: making the pasta, making the filling, constructing the rollups, making the sauce, and making the crispy sage. Also, it would help to have space ready to layout the lasagna noodles after they are cooked (more instructions to follow.) With all that being said, the pumpkin lasagna rollups are fun to make, and the result is amazing!

Pumpkin Lasagna Rollups with Crispy Sage—Serves 4 to 6 People (12 to 15 rollups)

Prep Time: 30 min.  Cook Time: 30 min.  TotalTime: 1 hour

Ingredients:

  • 12 to 15 lasagna noodles, boiled (I used regular noodles. I could not find gluten-free or brown rice.)
  • 12 ounces ricotta cheese (Could not find dairy-free.)
  • 1 (15 ounce) can pumpkin purée 
  • 1 cup finely grated Parmesan cheese, plus more for sprinkling (Use Vegan Follow Your Heart.)
  • 1 large egg
  • 1/4 teaspoon dried sage
  • Kosher salt and pepper
  • 2 cups freshly grated mozzarella or provolone cheese (I used mozzarella—Vegan Follow Your Heart.)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (can use gluten-free flour)
  • 2 cups milk (try unsweetened almond milk)
  • 1/4 teaspoon freshly grated nutmeg
Fried Sage
  • 1 tablespoon butter
  • 1 handful (15 or so) fresh sage leaves
Directions:
  1. Preheat the oven to 350°F.
  2. Bring a pot of salted water to a boil and cook the lasagna noodles according to the directions, around eight or nine minutes. You will need 12 lasagna noodles for this recipe. The author suggests you make the entire box, in case some break or rip while cooking. With any leftover lasagna noodles, you can tear them apart and use like regular pasta with sauce later in the week.
  3. Once the lasagna noodles are cooked, immediately lay them out in a single layer on a kitchen towel or parchment sprayed with nonstick spray. (I used parchment paper.)
  4. In a large bowl, whisk together the ricotta, pumpkin, Parmesan, egg, a big pinch of salt and pepper (1/2 teaspoon or so of each) and the dried sage. Whisk until combined. Place 3 tablespoons of the mixture on each lasagna noodle. The author likes to place the 3 tablespoons on all the noodles before spreading it out. If any look sparse, use any leftovers in the bowl to plump up the filling on those. (I did this.)
  5. Spread the ricotta filling out all over the noodles. Take 1-1/2 cups of grated mozzarella and sprinkle it evenly over the filling on each lasagna noodle. Keep the remaining cheese for the top.
  6. Roll up each lasagna noodle tightly from the end.
  7. Heat the butter in a large skillet over medium heat. Once sizzling, whisk in the flour and let it cook for 2 to 3 minutes, until fragrant and golden. Slowly whisk in the milk, stirring the entire time to avoid lumps. Whisk constantly  until the mixture thickens, about 3 to 4 minutes. Reduce the heat to low and stir in a pinch of salt and pepper along with the fresh nutmeg. Taste the sauce and if needed, add more salt and pepper. (I needed more.)
  8. Ladle 1/2 cup of sauce in the bottom of a 9 x 13 inch baking dish. You could also use a 12-inch oven safe skillet, too. (I used a 9 x 13 inch baking dish.)
  9. Place the lasagna roll ups seam-side down in the dish. Pour the remaining sauce over top of the roll ups. Sprinkle the remaining mozzarella on top with a sprinkle of Parmesan cheese. Bake for 25 to 30 minutes, until golden and bubbly.
  10. While the roll ups bake, heat the butter in a skillet over medium heat. Add in the sage leaves and cook for 1 to 2 minutes, just until crispy.
  11. Remove the lasagna roll ups from the skillet and top with the sage leaves. Serve with extra Parmesan cheese for sprinkling.
Aren’t the lasagna rollups beautiful? I have fresh sage on the side of my rollup. I had a major fail and burned the sage to sprinkle on top. I will have to try it again sometime. This will become a traditional fall recipe in your home. It is not that labor-intensive. The main thing is to work on the filling while the pasta is boiling. Be sure to have room to layout the parchment paper for 12–15 lasagna noodles. Lay the noodles out as quickly as possible. Once you have the lasagna all rolled-up, begin the white sauce. It doesn’t take that long to make. You will be so proud of yourself when you serve this meal! It is so pleasing to the eyes and scrumptious!! Enjoy!! 






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