Pumpkin Sage Lasagna Roll Ups

You know that moment when you’re craving lasagna but want something a little different? That’s exactly how these pumpkin sage lasagna roll ups were born in my kitchen last fall. I was staring at a can of pumpkin puree and a bunch of fresh sage from my garden, thinking “Why not?” Let me tell you, the combination is magical – creamy pumpkin filling with that earthy sage flavor, all rolled up in perfect little bundles. It’s become my go-to dish for cozy dinners and even impresses guests (who always ask for the recipe). The best part? You get all the comfort of lasagna without the fuss of layering!

Why You’ll Love This Pumpkin Sage Lasagna Roll Up

Trust me, once you try these roll-ups, you’ll be hooked. Here’s why:

• Foolproof to make – No messy layering means less stress and more deliciousness
• Fall flavors that wow – That pumpkin-sage combo is pure autumn magic in every bite
• Vegetarian comfort food – Satisfying enough to make even meat-lovers forget there’s no meat
• Perfect portion control – Each roll-up is its own neat little serving
• Leftovers that hold up – Tastes just as amazing reheated the next day

I’ve served this to everyone from picky kids to foodie friends – it’s always a hit!

Ingredients for Pumpkin Sage Lasagna Roll Up

Here’s exactly what you’ll need to make these cozy little bundles of joy:

• 8 lasagna noodles – Cook them al dente (they’ll soften more while baking)
• 1 cup pumpkin puree – Make sure it’s plain puree, NOT pumpkin pie filling!
• 1/2 cup ricotta cheese – Whole milk ricotta gives the creamiest texture
• 1/4 cup grated Parmesan – Freshly grated melts so much better than the pre-shredded stuff
• 1 tbsp chopped fresh sage – Dried just doesn’t give the same bright flavor
• 1/2 tsp garlic powder – The secret flavor booster
• 1/2 tsp salt – Brings all the flavors together
• 1/4 tsp black pepper – Freshly cracked if you’ve got it
• 1 cup shredded mozzarella – For that perfect golden top
• 1 cup marinara sauce – Use your favorite jarred or homemade

That’s it! Simple ingredients that transform into something truly special.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these roll-ups! Here’s what I always grab from my kitchen:

• Large pot – For cooking those lasagna noodles to perfection
• 9×13 baking dish – My trusty Pyrex works like a charm every time
• Mixing bowl – Where the magic pumpkin filling comes together
• Sharp knife – For chopping that fresh sage (careful with your fingers!)
• Spatula – Helps spread the filling evenly on those slippery noodles

That’s seriously all you need – I told you this recipe was easy!

How to Make Pumpkin Sage Lasagna Roll Up

Okay, let’s get rolling – literally! These little bundles come together so easily once you know the tricks. I’ve made this dozens of times, and here’s exactly how I do it for perfect results every time.

Step 1: Cook the Noodles

First things first – preheat that oven to 375°F (190°C). While it’s heating up, cook your lasagna noodles in a big pot of salted boiling water. Here’s my golden rule: cook them for 1 minute less than the package says. They should be flexible but still have a tiny bite (that’s al dente for you fancy folks). Drain them gently and lay them flat on a clean kitchen towel or parchment paper – this keeps them from sticking together while you work.

Step 2: Prepare the Filling

In a big bowl, mix together the pumpkin puree and ricotta first – get those nice and smooth. Then stir in the Parmesan, chopped sage (smell that amazing aroma!), garlic powder, salt, and pepper. The mixture should be thick but spreadable – like a creamy pumpkin butter. If it feels too stiff, a splash of milk will loosen it right up. Taste it! This is your chance to adjust the seasoning before it’s all rolled up.

Step 3: Assemble and Bake

Spread about 1/4 cup of marinara in your baking dish. Now the fun part – take a noodle, spread 2-3 tablespoons of filling along its length (leave about an inch at each end), then roll it up starting from one short end. Roll it snugly but don’t squeeze the filling out! Place each roll-up seam side down in the dish. Once they’re all nestled in, spoon the remaining sauce over the tops and sprinkle with mozzarella. Bake for 20-25 minutes until the cheese is bubbly and golden. The hardest part? Waiting those agonizing 5 minutes before digging in so they don’t fall apart!

Tips for Perfect Pumpkin Sage Lasagna Roll Up

After making these dozens of times, I’ve learned a few tricks that take them from good to wow:

• Fresh is best – That jar of dried sage in your cabinet? Leave it there. Fresh sage makes all the difference in flavor.
• Patience pays – Letting the roll-ups rest 5 minutes after baking helps them hold their shape when serving.
• Roll with confidence – Don’t be shy when rolling! Firm, quick motions prevent filling from squishing out.
• Watch your noodles – Overcooked noodles tear easily. Test one at the 7 minute mark – it should bend without breaking.
• Customize the sauce – Swirl some pesto into your marinara or add red pepper flakes for extra kick!

These little tweaks make such a difference – your taste buds will thank you!

Variations and Substitutions

Oh, the possibilities! One of my favorite things about these roll-ups is how easily you can mix things up. Swap that marinara for creamy Alfredo sauce if you’re feeling indulgent – it pairs beautifully with the pumpkin. Want some greens? Stir a handful of chopped spinach into the filling. Not a sage fan? Try fresh thyme or rosemary instead. For a protein boost, mix in some crumbled Italian sausage or chopped walnuts. The basic recipe is just the starting point for your own delicious creations!

Serving Suggestions

These pumpkin sage roll-ups are fantastic on their own, but I love serving them with a simple side salad – the fresh greens cut through the richness perfectly. Garlic bread is always a hit, or roast some Brussels sprouts with maple syrup for extra fall vibes. For a complete meal, add a glass of crisp white wine – pure comfort on a plate!

Storage and Reheating

Here’s the best part – these pumpkin sage roll-ups taste just as amazing the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them before baking (just skip the mozzarella topping). When reheating, pop them in a 350°F oven for about 15 minutes – the oven brings back that perfect texture way better than a microwave ever could!

Nutritional Information

Just so you know, these numbers are estimates – your exact counts might vary depending on brands and how generous you are with the cheese! For two roll-ups (a satisfying serving), you’re looking at about 320 calories, 14g protein, and 45g carbs. The pumpkin adds a nice 4g fiber boost too. Not too shabby for something that tastes this indulgent!

Frequently Asked Questions

I’ve gotten so many questions about these pumpkin sage lasagna roll-ups over the years – here are the ones that pop up most often!

Can I use dried sage instead of fresh?
Oh honey, I wouldn’t recommend it! Fresh sage gives this dish its signature bright, earthy flavor that dried just can’t match. In a pinch, use 1 teaspoon dried sage, but trust me – it’s worth hunting down the fresh stuff.

How long do leftovers last?
These pumpkin roll-ups keep beautifully! Store them covered in the fridge for up to 3 days. They actually taste even better the next day as the flavors meld together. Just reheat gently in the oven at 350°F until warmed through.

Can I freeze pumpkin lasagna roll-ups?
Absolutely! Assemble them completely but don’t bake. Freeze in an airtight container for up to 2 months. When ready to eat, bake straight from frozen – just add 10-15 minutes to the cooking time.

What if my noodles tear while rolling?
Don’t panic! Overlap torn edges slightly and roll normally. The cheese topping hides all sins – I promise no one will notice once they’re baked.

Can I make these gluten-free?
You bet! Just use your favorite gluten-free lasagna noodles. Cook them extra carefully since they’re more fragile – I usually cook them 1 minute less than the package suggests.

Share Your Thoughts

I’d love to hear how your pumpkin sage lasagna roll-ups turned out! Did you add any fun twists? Leave a comment below – your kitchen stories make my day. Happy rolling!

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