Name: Pumpkin Lasagna Roll Ups with Crispy Sage Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
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, 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; Salt and pepper, to taste; 1 tablespoon butter; 1 handful (about 15) fresh sage leaves

Jump to Recipe· 3.8 from 5 reviews

I absolutely adore making and sharing my Pumpkin Lasagna Roll Ups with Crispy Sage Recipe because it captures everything cozy and comforting about fall in one delightful dish. The creamy pumpkin ricotta filling wrapped in tender noodles, topped with a luscious béchamel sauce and crispy fried sage, creates a beautiful balance of savory flavors and textures that feel like a warm hug on a plate. This recipe has quickly become a personal favorite for those chilly evenings when I want something hearty but elegant enough to impress family and friends alike.

Why You’ll Love This Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

What really excites me about this recipe is the unique blend of flavors. The subtle sweetness of the pumpkin pairs perfectly with the nutty parmesan and hints of sage, creating a depth that feels both familiar and special. The béchamel sauce adds this silky, creamy layer that makes each bite incredibly satisfying without being heavy. Honestly, I find myself looking forward to making it every fall because it’s like celebrating the season with every forkful.

I also love how approachable this dish is. While it might seem fancy, it’s surprisingly easy to prepare and assemble. Boiling noodles, whipping up the pumpkin-ricotta filling, making a quick sauce, and then baking everything together is straightforward and rewarding. It’s perfect for a cozy weeknight dinner, a festive holiday table, or even a casual gathering where you want to impress without fuss. The crispy sage on top is the little extra detail that elevates the roll ups into something elegant but still homey.

Ingredients You’ll Need

Inside a white bowl on a white marbled surface, there are several ingredients layered but not mixed. At the bottom left is a broken raw egg yolk with light yellow around it. Next to the egg yolk, at the lower center and right, is a bright orange mashed paste with a rough texture. Covering almost the entire right section of the bowl is a white crumbly cheese with some orange stains. On top of the cheese and the mashed paste, and spreading slightly toward the left, is a pile of white powder. Black ground pepper is sprinkled over the top of the white powder and parts of the cheese. The bowl has a rustic, slightly worn look, and all ingredients are clearly visible. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but thoughtfully chosen to create a perfectly balanced dish. Each one contributes essential flavors and textures—from the creamy ricotta and pumpkin puree to the nutmeg-spiced béchamel and fresh sage garnish.

Lasagna noodles (12 to 15): Boiled until tender, these form the perfect base for holding the filling and making nice, neat roll ups.
Ricotta cheese (12 ounces): Adds creaminess and mild tanginess, binding the filling together beautifully.

Pumpkin puree (1 can, 15 ounces): Brings that quintessential fall sweetness and pumpkin flavor.
Parmesan cheese, finely grated (1 cup plus more): For a nutty, savory depth; also sprinkled on top for a golden finish.
Large egg (1): Helps to bind the filling and gives it a nice set once baked.

Dried sage (¼ teaspoon): Infuses a subtle earthiness right into the filling.
Kosher salt and pepper: Essential for seasoning every layer perfectly.
Mozzarella or provolone cheese (2 cups freshly grated): Melts wonderfully, keeping the roll ups gooey inside.

Butter (2 tablespoons + 1 tablespoon for sage): Used for the béchamel sauce and fried sage to add richness and flavor.
All-purpose flour (2 tablespoons): The base of the béchamel sauce, giving it body and smoothness.
Milk (2 cups): Creates a creamy sauce that envelops the roll ups with luxurious texture.

Freshly grated nutmeg (¼ teaspoon): Adds a warm, aromatic hint that lifts the sauce.
Fresh sage leaves (about 15): Fried until crispy to add a brilliant crunchy, aromatic garnish.

Directions

Step 1: Preheat your oven to 350 degrees F to have it ready for baking once everything is assembled.

Step 2: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions, usually around 8 to 9 minutes, until they are al dente but pliable enough to roll. I like to cook a few more than needed, just in case some tear or rip.

Step 3: Carefully lay the cooked noodles out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking. Let them cool slightly so they’re easier to handle.

Step 4: In a large bowl, whisk together the ricotta, pumpkin puree, grated parmesan, the egg, dried sage, plus a generous pinch of kosher salt and pepper. The filling should be smooth and well combined.

Step 5: Place about 3 tablespoons of the pumpkin ricotta mixture onto each noodle. I find it easiest to spoon this onto all the noodles first, then spread it evenly across each noodle’s surface. If some noodles seem light on filling, use any leftover mixture to even them out.

Step 6: Sprinkle about one and a half cups of the grated mozzarella evenly over the filling on each noodle, giving it that gooey, melty texture once baked.

Step 7: Roll up each noodle tightly from one end like a little log, ensuring the filling stays inside the folds.

Step 8: To make the béchamel sauce, melt two tablespoons of butter in a skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes until it turns golden and smells nutty, then gradually whisk in the milk, stirring constantly to prevent lumps. Cook another 3 to 4 minutes until thickened, then season with salt, pepper, and the freshly grated nutmeg.

Step 9: Pour about half a cup of béchamel in the bottom of a 9×13 inch baking dish to prevent sticking and add moisture during baking.

Step 10: Place the rolled noodles seam-side down into the dish. Pour the remaining béchamel sauce over the top, then sprinkle the rest of the mozzarella and a little extra parmesan to create a beautifully browned, bubbly crust.

Step 11: Bake the roll ups for 25 to 30 minutes until bubbly and golden brown on top.

Step 12: While baking, heat one tablespoon of butter in a small skillet over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crispy but not burnt. Drain on paper towels.

Step 13: Once out of the oven, top the lasagna roll ups with crispy sage leaves and serve immediately with extra parmesan for sprinkling.

Servings and Timing

This Pumpkin Lasagna Roll Ups with Crispy Sage Recipe makes enough to serve 4 to 6 people, making it ideal for a family dinner or a small gathering. The prep time takes about 30 minutes, which includes boiling noodles, mixing the filling, and preparing the sauce. Cooking time is approximately 30 minutes to bake everything until golden and bubbly. Altogether, you’re looking at about 1 hour from start to finish—perfect for a cozy but not all-day affair! You don’t need any resting time after baking; just let them cool lightly before serving so you don’t burn your mouth on the hot cheesy filling.

How to Serve This Pumpkin Lasagna Roll Ups with Crispy Sage Recipe

A slice of lasagna sits on a white plate over a white marbled surface. The lasagna has three visible layers of golden-yellow pasta sheets with thick, textured orange meat sauce in between. The top is covered with a creamy white cheese layer sprinkled with grated cheese and a couple of small green herb leaves. The edges of the pasta are ruffled and slightly browned. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these roll ups, I love pairing them with simple, fresh sides that let the rich flavors shine. A crisp green salad with a tangy vinaigrette or roasted autumn vegetables like brussels sprouts, carrots, or wilted kale balance the creamy pasta beautifully. If you want to add a little crunch, garlic bread or a crusty baguette are perfect companions to soak up the delicious béchamel sauce.

For an extra special touch, garnish the plated roll ups with additional crispy sage leaves and a dusting of freshly grated parmesan right before serving. I sometimes drizzle a little high-quality olive oil or sprinkle freshly cracked black pepper on top to add dimension. Serve the portions so that each person gets two to three roll ups, which is just the right amount to feel satisfied without being overly heavy.

In terms of beverages, a glass of light-bodied white wine such as Pinot Grigio or a delicate Chardonnay pairs wonderfully to complement the pumpkin and sage flavors. If you prefer non-alcoholic options, a sparkling apple cider or an herbal tea with hints of cinnamon make an excellent match. This recipe shines best when served warm and fresh from the oven, but you can keep it covered at room temperature for up to 30 minutes if needed for a party or holiday gathering.

Variations

I enjoy experimenting with this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe because it’s so versatile. If you want a gluten-free version, you can easily swap out traditional lasagna noodles for gluten-free ones or even use thinly sliced roasted butternut squash as a noodle alternative to keep it low-carb and seasonal. For a vegan twist, substitute ricotta with a cashew-based cheese or tofu ricotta and use a plant-based butter and milk to make the béchamel sauce.

If you want more layers of flavor, try adding a touch of browned sage butter inside the filling or mixing fresh thyme or rosemary with the sage for a more herbaceous aroma. For a smoky kick, a few drops of smoked paprika or a sprinkle of cayenne pepper in the sauce livens up the dish wonderfully. Instead of baking, these roll ups can be assembled and cooked in a covered skillet on the stove for a faster, one-pan meal with a lovely crust on the bottom.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover Pumpkin Lasagna Roll Ups with Crispy Sage in an airtight container in the refrigerator. They stay delicious for up to 3 to 4 days, making them great for next-day lunches or quick dinners. If you want to keep the crispy sage leaves separate, store them in a paper towel-lined container to maintain their crunch.

Freezing

This dish freezes surprisingly well! To freeze, place the rolled-up lasagna in a freezer-safe container or wrap tightly in aluminum foil and plastic wrap. It can keep for up to 2 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge for best results before reheating.

Reheating

For reheating, I find the best method is to warm the roll ups in the oven at 350 degrees F, covered with foil, until heated through—usually 15 to 20 minutes. This keeps the texture nice and prevents drying out. You can remove the foil in the last 5 minutes to crisp up the top again. Avoid microwaving if possible, as it tends to make the pasta chewy and the sauce separate.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you want to use fresh pumpkin, you’ll need to roast and puree it until smooth. Keep in mind that fresh pumpkin puree can be slightly more watery, so you might want to strain it or cook it down a bit to get a thicker consistency similar to canned pumpkin.

Is it possible to make this recipe ahead of time?

Yes, definitely! You can assemble the roll ups and make the sauce the day before, then store everything covered in the fridge. When ready to serve, just add the sauce, cheese, and bake as directed. This makes it a fantastic make-ahead meal for dinner parties or holiday gatherings.

Can I add meat or other vegetables to this recipe?

While I love this recipe as is, you could add cooked sausage, spinach, or sautéed mushrooms inside the filling for extra heartiness and flavor. Just be careful not to overload the noodles so they stay easy to roll.

How can I tell when the lasagna noodles are cooked perfectly for rolling?

The noodles should be tender but still firm enough to handle without tearing. They want to be pliable and cooked through but not mushy. Removing them carefully and laying them flat to cool prevents sticking, which is key for rolling them neatly.

What can I substitute for fresh sage if I don’t have any?

If fresh sage isn’t available, dried sage works well inside the filling, but it won’t crisp up nicely for garnishing. For the fried topping, try crispy fried thyme or rosemary leaves as an interesting alternative that still adds an herbal crunch.

Conclusion

I truly hope you give this Pumpkin Lasagna Roll Ups with Crispy Sage Recipe a try because it embodies warmth, comfort, and beautiful fall flavors all rolled into one dish. It’s one of those recipes I always come back to when I want something special yet easy to make. From the creamy pumpkin filling to the crispy sage and bubbling cheese topping, every bite feels like a little celebration of the season. I bet once you try it, it’ll become a favorite in your home too!