Ingredients
Scale
- 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, to taste
- 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 and 1 handful fresh sage leaves
Instructions
- Preheat oven to 350°F (175°C).
- Cook lasagna noodles according to package directions, then lay on a towel or parchment to cool.
- In a bowl, whisk together ricotta, pumpkin, Parmesan, egg, salt, pepper, and dried sage.
- Spread 3 tablespoons of filling on each noodle, sprinkle mozzarella over filling, and roll up tightly.
- In a skillet, melt butter and whisk in flour. Slowly whisk in milk, cooking until thickened. Season with nutmeg, salt, and pepper.
- Ladle ½ cup sauce in a 9×13-inch baking dish, place rollups seam-side down, pour remaining sauce over top, and sprinkle remaining cheeses.
- Bake 25–30 minutes until golden and bubbly.
- For fried sage, heat butter in a skillet, add sage leaves, and cook 1–2 minutes until crispy. Top rollups with sage before serving.
Notes
- Make extra noodles for backup in case some break.
- Adjust seasoning and nutmeg to taste.
- Extra Parmesan enhances flavor and presentation.
- Use fresh sage for best crispy results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American