Pumpkin Sage Lasagna Roll-Ups Recipe

Introduction

This Pumpkin Sage Lasagna Roll Up Pull Aparts recipe offers a cozy twist on traditional lasagna, featuring a creamy pumpkin filling infused with fresh sage. It’s a comforting, flavorful dish perfect for fall and easy enough to make any time you crave something warm and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 (2-lb.) kabocha or butternut squash, peeled, seeded, and cut into ½” pieces (about 3 cups)
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon finely chopped fresh sage
• Salt and freshly ground black pepper
• 2 cups low-sodium chicken or vegetable stock

Ricotta Filling

• 1 pound fresh ricotta, drained
• Pinch of freshly grated nutmeg
• 1 teaspoon freshly grated lemon zest (from about ½ a lemon)
• 1 cup freshly grated Parmigiano-Reggiano
• 1 large egg
• Salt and freshly ground black pepper

To assemble:

• 1 package lasagna noodles
• 1–2 cups fresh mozzarella, shredded or sliced
• Crispy sage leaves to finish, if desired

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the kabocha squash, onion, garlic, and chopped sage. Season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
2. Step 2: Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook until the pumpkin is soft and tender, 15 to 20 minutes. Remove from heat and let cool slightly, then blend until smooth. Adjust seasoning with salt and pepper.
3. Step 3: While the pumpkin simmers, combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, egg, salt, and pepper in a bowl. Mix well to create the ricotta filling.
4. Step 4: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
5. Step 5: Spread 1 to 2 tablespoons of the pumpkin sauce evenly over each noodle, then spread about 1 tablespoon of the ricotta filling on top. Roll each noodle tightly and place seam side down in an ovenproof dish.
6. Step 6: Spoon any remaining pumpkin sauce over the rolls and sprinkle the shredded or sliced mozzarella on top.
7. Step 7: Bake in a preheated 375°F oven for 45 minutes, or until the cheese is melted and slightly golden. Let cool briefly before serving. Garnish with crispy sage leaves if desired.

Tips & Variations

• Use butternut squash if kabocha is unavailable; it offers a similar sweetness and texture.
• For a vegetarian option, use vegetable stock instead of chicken stock.
• Adding a pinch of red pepper flakes to the pumpkin sauce can add a subtle warmth.
• Make the pumpkin sauce and ricotta filling a day ahead to save time when assembling.

Storage

Store leftover lasagna roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave individual portions. You can also freeze the assembled rolls before baking for up to 2 months; thaw overnight in the refrigerator before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, no-boil noodles can be used. Just make sure they are fully covered by sauce to soften properly during baking.

How do I make crispy sage leaves?

Heat a small amount of oil in a skillet over medium heat and fry fresh sage leaves for about 30 seconds until crisp. Remove and drain on paper towels before using as a garnish.