Pumpkin lasagna rollups are going to be a seasonal favorite.
I’ve been dreaming about this combination since I made my French onion chicken lasagna roll ups earlier this year. Cheesy, squashy, and savory — it’s everything I hoped for.
I love savory pumpkin and all kinds of squash. If pumpkin is hard to find, butternut squash works beautifully in this recipe. If you want to make homemade pumpkin puree, roast and mash the squash until coarse — it’s fine if it’s not perfectly smooth, since it’s mixed with cheese for the filling.
This is all about the filling, the sauce, and the finish: a ricotta-based pumpkin filling with parmesan and sage, a creamy béchamel scented with nutmeg, a blanket of melted cheese, then crisp fried sage leaves for the final savory note. It’s pure fall comfort.
Everything you want in a fall pasta
Lasagna roll ups have a special charm compared to traditional lasagna. They’re pre-portioned, easy to serve, and feel a bit cuter on the plate. The filling options are endless, and the cheese certainly doesn’t hurt.
These take less time and effort than some other roll up recipes. You do need to boil the noodles and prepare both the filling and the sauce, but it’s not an all-day project.
The flavors
The pumpkin filling is rich with ricotta, parmesan and a hint of sage. The béchamel is smooth and classic with a touch of nutmeg. After baking with a generous layer of cheese, crisp sage leaves add a lovely savory crunch. The result is cozy, satisfying, and broadly appealing — even skeptical eaters and kids tend to love these.
These rollups remind me of another favorite: a roasted butternut and sweet potato lasagna I made years ago. They share those warm, comforting squash-and-cheese flavors that scream fall.
They reheat well and make an excellent make-ahead or freezer meal. You can assemble them ahead of time — I recommend storing the roll ups and sauce separately until you’re ready to bake for the best texture. These are perfect for doubling and freezing so you can enjoy the flavors any time of year.
If you like, stir sautéed spinach into the filling or add onions and mushrooms for extra depth — both are welcome variations.
Go make these tonight — they’re cozy, cheesy, and deeply satisfying.
Pumpkin Lasagna RollUps
Pumpkin Lasagna Roll Ups with Crispy Sage
4 to 6 people
Ingredients
- 12 to 15 lasagna noodles boiled
- 12 ounces ricotta cheese
- 1 (15 ounce) can pumpkin puree
- 1 cup finely grated parmesan cheese, plus more for sprinkling
- 1 large egg
- ¼ teaspoon dried sage
- kosher salt and pepper
- 2 cups freshly grated mozzarella or provolone cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon freshly grated nutmeg
Fried sage
- 1 tablespoon butter
- 1 handful 15 or so fresh sage leaves
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions, about 8–9 minutes. You will need 12 noodles; cook extra in case some break.
- Lay cooked noodles in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray.
- In a large bowl, whisk together ricotta, pumpkin, parmesan, egg, a big pinch of salt and pepper (about ½ teaspoon each), and dried sage. Place about 3 tablespoons of the mixture on each noodle and spread it evenly. If any portions look light, use extra filling to top them up.
- Sprinkle 1½ cups of the grated mozzarella evenly over the filling on the noodles, reserving the remaining cheese for the top.
- Roll each noodle up tightly from the end.
- Make the béchamel: heat 2 tablespoons butter in a large skillet over medium heat. Whisk in the flour and cook 2–3 minutes until fragrant and golden. Slowly whisk in the milk, stirring constantly to avoid lumps. Continue whisking until the sauce thickens, about 3–4 minutes. Reduce heat to low and season with salt, pepper, and the nutmeg. Taste and adjust seasoning as needed.
- Ladle about ½ cup of sauce into the bottom of a 9×13-inch baking dish (or use a 12-inch oven-safe skillet).
- Place the roll ups seam-side down in the dish. Pour the remaining sauce over the roll ups and sprinkle with the remaining mozzarella and some extra parmesan. Bake 25–30 minutes, until golden and bubbly.
- While the roll ups bake, heat 1 tablespoon butter in a skillet over medium heat. Add the sage leaves and cook 1–2 minutes, until crisp.
- Remove the lasagna roll ups from the oven, top with the crispy sage leaves, and serve with extra parmesan for sprinkling.
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Basically, you’ll want to nestle into all those cozy lasagna nooks.