This post may contain affiliate links. For more information, see our Affiliate Disclosure Policy.
Creamy, comforting, and perfect for sweater weather
If you’re here wondering, “Pumpkin in lasagna? Really?” — yes. Really. But don’t worry, we’re not talking about anything sweet or dessert-like. This is a savory, cozy, herby situation featuring creamy ricotta, layers of melted cheese, and crispy sage that practically shatters in your mouth.
These roll ups are like the edible version of your favorite fall playlist. Warm, rich, comforting — and unexpectedly addicting. Whether you’re trying to impress dinner guests or simply making Tuesday night feel like a celebration, this dish knows how to deliver.
Ingredients You’ll Need
Let’s break it down. Here’s everything you’ll need for this cozy fall masterpiece.
For the Roll Ups:
- 12 to 15 lasagna noodles, boiled (go ahead and make the whole box)
- 12 oz ricotta cheese
- 1 (15 oz) can pumpkin puree (make sure it’s the unsweetened kind)
- 1 cup finely grated parmesan cheese, plus extra for sprinkling
- 1 large egg
- ¼ teaspoon dried sage
- Kosher salt & black pepper
- 2 cups freshly grated mozzarella or provolone cheese
For the White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon freshly grated nutmeg
- More salt & pepper to taste
For the Crispy Sage:
- 1 tablespoon butter
- 1 handful (about 15) fresh sage leaves
Step-by-Step: How to Make Pumpkin Lasagna Roll Ups
Time needed: 1 hour
These pumpkin lasagna roll-ups are the perfect fall twist on a classic comfort food. Layers of tender noodles, creamy pumpkin-ricotta filling, gooey cheese, and a velvety white sauce come together for a dish that feels both elegant and cozy. Follow these simple steps to assemble and bake a crowd-pleasing dinner that’s guaranteed to impress.
- Start by Cooking the Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles until just shy of al dente — about 8 to 9 minutes. You’ll need 12, but cook the full box in case a few tear. After draining, immediately lay them flat on a clean kitchen towel or parchment sprayed with nonstick spray to avoid sticking.
- Make the Pumpkin Ricotta Filling
In a large mixing bowl, combine the ricotta, pumpkin puree, parmesan, egg, dried sage, and a solid pinch (about ½ teaspoon) each of salt and pepper. Whisk it all together until it’s creamy and smooth.
Next, place 3 tablespoons of the filling onto each lasagna noodle. Go down the line placing the scoops first — that way you can even them out afterward if any need a bit more love. - Add Cheese and Roll Them Up
Now, sprinkle 1½ cups of your mozzarella (or provolone) over the ricotta-pumpkin mixture. Once they’re all nicely topped, begin rolling each noodle from one end to the other. Roll them snug, but not too tight. Place them seam-side down to keep them secure.
- Prepare the White Sauce
In a skillet, melt butter over medium heat. As soon as it begins to sizzle, whisk in the flour and let it cook for 2 to 3 minutes, until it’s golden and smells toasty. Slowly pour in the milk, whisking constantly to keep it smooth.
After about 3 to 4 minutes, the sauce should thicken up. At this point, reduce the heat to low and add a pinch of salt, pepper, and freshly grated nutmeg. Taste and adjust the seasoning as needed.
Assemble Everything
Pour about ½ cup of your white sauce into the bottom of a 9×13 baking dish or oven-safe skillet. Then, gently nestle the roll ups into the dish, seam-side down.
After that, pour the remaining sauce over the top and finish by sprinkling the rest of the mozzarella along with a little extra parmesan for good measure.
Bake to Perfection
Bake uncovered at 350°F for 25 to 30 minutes, until everything is golden, bubbly, and slightly browned on top.
Meanwhile, Make the Crispy Sage
While your lasagna bakes, heat the butter in a small skillet over medium heat. Once melted, add your sage leaves and let them sizzle for 1 to 2 minutes. They’ll get dark green and crisp up fast. Remove them to a paper towel to drain.
Finish and Serve
Once the lasagna roll ups are out of the oven, top each serving with a few crispy sage leaves. The contrast of creamy filling and crackly sage is where the magic happens.
Serve with extra parmesan cheese and maybe a green salad or crusty bread if you’re feeling fancy.
Make-Ahead Tips and Variations
- Planning ahead? Assemble everything the night before, cover, and store in the fridge. Just pop it in the oven when you’re ready to bake.
- No ricotta on hand? Cottage cheese works in a pinch, or mix ricotta with a spoonful of cream cheese for an even creamier vibe.
- Want a little heat? Add a pinch of red pepper flakes to the filling.
- Leftover filling? Stir it into freshly cooked pasta with a splash of pasta water and boom—pumpkin mac and cheese.
More Fall Dinners You’ll Want on Repeat
If you’re all about cozy, comforting recipes that are a little unexpected but incredibly satisfying, you’ll probably want to check out a few more of our fall favorites:
- Cheeseburger Skulls: The Spookiest Halloween Dinner Recipe Your Family Will Love — Creepy, cheesy, and surprisingly easy.
- Spooky Spaghetti and Meatballs: A Fun Halloween Dinner Your Kids Will Scream Over — A playful twist on a classic that’s perfect for October nights.
- Black Bean Sweet Potato Enchiladas That Even Meat Lovers Will Beg You to Make Again — Hearty, plant-based, and loaded with fall flavor.
Before You Head to the Kitchen…
Let this be your sign to slow down and cook something cozy tonight. These pumpkin lasagna roll ups are simple enough for a weeknight but special enough to feel like a treat. And if you’re a visual person (aren’t we all these days?), you’ll find even more recipe inspiration, kitchen ideas, and cozy fall food boards on our Pinterest. Come hang out with us there — we’re pinning all the good stuff: Find us on Pinterest.
Now go light a candle, throw on a soft sweater, and enjoy the heck out of your cheesy, pumpkin-filled masterpiece.
Pumpkin Lasagna Roll Ups with Crispy Sage
Creamy pumpkin ricotta rolled into tender lasagna noodles, topped with a nutmeg-scented béchamel and crispy fried sage — the ultimate cozy fall dinner.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 roll ups 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/4 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
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon butter (for frying)
- 15 fresh sage leaves
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a pot of salted water to a boil and cook lasagna noodles according to package directions (8–9 minutes).
- Lay noodles in a single layer on a towel or parchment sprayed with nonstick spray.
- In a large bowl, whisk together ricotta, pumpkin puree, parmesan, egg, salt, pepper, and dried sage.
- Place 3 tablespoons of the mixture on each lasagna noodle, then spread it evenly.
- Sprinkle 1 1/2 cups mozzarella evenly over the filling.
- Roll up each lasagna noodle tightly from one end.
- Heat 2 tablespoons butter in a skillet over medium heat.
- Whisk in flour and cook for 2–3 minutes until golden and fragrant.
- Slowly whisk in milk, stirring constantly to avoid lumps. Cook until thickened, about 3–4 minutes.
- Reduce heat and add salt, pepper, and nutmeg to taste.
- Ladle 1/2 cup sauce into a 9×13 inch baking dish or oven-safe skillet.
- Place roll ups seam-side down in the dish. Pour remaining sauce over top.
- Sprinkle remaining mozzarella and extra parmesan on top.
- Bake for 25–30 minutes, until golden and bubbly.
- While baking, heat 1 tablespoon butter in a skillet over medium heat.
- Add sage leaves and fry for 1–2 minutes until crispy.
- Top lasagna roll ups with crispy sage and serve with extra parmesan.
Notes
This cozy fall dish is perfect for entertaining or a comforting family dinner. Make ahead and reheat, or freeze for a future meal.
Nutrition
- Serving Size: 1 roll up
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
