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As the leaves transform into vibrant shades of orange and gold, and the crispness of autumn fills the air, it's the perfect time to indulge in seasonal flavors. One dish that captures the essence of fall is Pumpkin Lasagna Rolls with Sage Cream Sauce. This innovative twist on traditional lasagna combines the earthy sweetness of pumpkin with rich, creamy cheeses and the aromatic essence of sage, creating a comforting meal that warms both the heart and the palate.

Pumpkin Lasagna Rolls

Embrace the flavors of autumn with Pumpkin Lasagna Rolls featuring a creamy sage sauce. This unique take on traditional lasagna showcases the earthy sweetness of pumpkin, rich cheeses, and aromatic herbs, creating a comforting meal perfect for fall gatherings. Learn how to prepare and assemble this delectable dish with step-by-step guidance, ensuring a delightful presentation and a burst of flavors in every bite. It's an impressive, heartwarming addition to your seasonal recipes.
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Ingredients
  

9 lasagna noodles

1 cup canned pumpkin puree

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons fresh sage, chopped (plus more for garnish)

1 cup heavy cream

1 tablespoon olive oil

1 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside on parchment paper to prevent sticking.

      Prepare the Filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined and creamy.

        Assemble the Rolls: Lay a cooked lasagna noodle on a clean surface. Spread about 1/4 cup of the pumpkin filling along the length of the noodle, then carefully roll it up starting from one end. Repeat with remaining noodles and filling.

          Make the Sage Cream Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer for about 5 minutes, stirring frequently. Season with salt, pepper, and red pepper flakes (if using).

            Prepare to Bake: In a large baking dish, spread a thin layer of the sage cream sauce on the bottom. Place the lasagna rolls seam-side down in the dish. Once all rolls are in, pour the remaining sage cream sauce over the top. Sprinkle the remaining mozzarella cheese on top.

              Bake: Cover with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Serve: Remove from the oven and let it sit for 5-10 minutes. Garnish with additional fresh sage and serve warm.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings