Classic Pumpkin Lasagna Roll Ups

If you ask me, lasagna roll ups are pure comfort food genius.

This cozy fall dish takes all the flavors you love about lasagna and wraps them up in neat little bundles. Creamy pumpkin filling meets savory ricotta and herbs in tender pasta rolls.

Each noodle gets stuffed with a mixture of roasted pumpkin, cheese, and just the right amount of seasoning before getting rolled up tight. A simple marinara sauce and melted mozzarella help the whole thing come together.

It’s a family-friendly dinner that feels fancy but comes together easily, perfect for those chilly autumn nights.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree rather than trying to make your own from scratch. The canned version has a consistent texture and moisture content that works perfectly for lasagna roll-ups, plus it saves you a ton of time. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree from the baking aisle will do the trick. If you do happen to have fresh pumpkin on hand and want to use it, just roast it until tender and puree it smooth, but honestly, the canned stuff is going to give you the best results with way less effort.

Options for Substitutions

This cozy fall recipe is pretty forgiving when it comes to swaps and substitutions:

• Lasagna noodles: Regular lasagna noodles work best here since they need to roll up nicely. You could try no-boil noodles, but make sure to cook them first – they won’t roll properly if they’re too stiff.
• Ricotta cheese: Cottage cheese can work in a pinch – just drain it well and give it a quick blend to smooth out the texture. You could also use mascarpone for a richer filling.
• Pumpkin puree: Butternut squash puree makes a great substitute and tastes very similar. Sweet potato puree works too, though it’ll give you a slightly different flavor profile.
• Mozzarella or provolone: Either cheese works great, or you can mix them together. Fontina or even mild cheddar would also melt nicely if that’s what you have on hand.
• Fresh sage: If you don’t have fresh sage, use about 1 teaspoon of dried sage mixed into the ricotta filling instead of frying it in butter. The flavor won’t be quite as bright, but it’ll still taste good.
• Nutmeg: A pinch of cinnamon or allspice can replace nutmeg if you don’t have it, though nutmeg really does pair perfectly with pumpkin.

Watch Out for These Mistakes While Cooking

The biggest mistake with pumpkin lasagna roll-ups is overcooking the noodles, which makes them tear apart when you try to roll them – cook them just until al dente since they’ll finish cooking in the oven.

Another common error is making the filling too wet by not draining excess liquid from the ricotta cheese, so press it with paper towels or strain it for 15 minutes before mixing with the pumpkin puree.

When making your white sauce, add the milk gradually while whisking constantly to prevent lumps from forming, and keep the heat at medium to avoid scorching the bottom of the pan.

For perfectly rolled noodles, lay them flat on a clean kitchen towel after cooking and let them cool slightly before spreading the filling – this prevents the hot noodles from melting the cheese mixture and making it runny.

What to Serve With Pumpkin Lasagna Roll Ups?

These creamy pumpkin lasagna roll ups are pretty hearty on their own, so I like to keep the sides simple and fresh. A crisp arugula or spinach salad with a light vinaigrette helps cut through all that rich cheese and creamy sauce, plus the peppery greens complement the sweet pumpkin really nicely. Garlic bread or crusty Italian bread is always a winner for soaking up any extra sauce on your plate. If you want to add some color to the meal, roasted Brussels sprouts or green beans work great since they balance out the richness without competing with those cozy fall flavors.

Storage Instructions

Refrigerate: These pumpkin lasagna roll ups keep really well in the fridge! Cover them tightly with foil or store in an airtight container for up to 4 days. I actually think they taste even better the next day after all the flavors have had time to meld together.

Freeze: You can totally make these ahead and freeze them for busy weeknights. Wrap individual portions in plastic wrap and then foil, or freeze the whole dish covered tightly for up to 3 months. They’re perfect for meal prep since you can just grab what you need!

Warm Up: To enjoy your roll ups again, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45-60 minutes if frozen. You can also microwave individual portions for 1-2 minutes, though the oven gives you that nice bubbly cheese on top that we all love.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 120-135 g
• Fat: 145-160 g
• Carbohydrates: 310-340 g

Ingredients

For the filling:

• 12 to 15 lasagna noodles, cooked
• 12 oz ricotta cheese
• 1 can (15 oz) pumpkin puree
• 1 cup parmesan cheese, finely grated (plus extra for serving)
• 1 large egg
• 1/4 tsp dried sage
• Kosher salt
• Black pepper
• 2 cups mozzarella or provolone cheese, freshly grated

For the sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/4 tsp freshly grated nutmeg
• Kosher salt
• Black pepper

For the topping:

• 1 tbsp butter
• 15 fresh sage leaves (about 1 handful)

Step 1: Cook the Lasagna Noodles

• 12 to 15 lasagna noodles, cooked
• kosher salt

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook according to package directions, about 8 to 9 minutes, until just al dente.

Drain and immediately lay the cooked noodles out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking.

I always make a few extra noodles in case some break — the leftovers can be used as regular pasta later in the week.

Step 2: Prepare the Pumpkin Ricotta Filling

• 12 oz ricotta cheese
• 1 can (15 oz) pumpkin puree
• 1 cup parmesan cheese, finely grated
• 1 large egg
• 1/4 tsp dried sage
• kosher salt
• black pepper
• lasagna noodles (from Step 1)

In a large bowl, whisk together the ricotta cheese, pumpkin puree, parmesan cheese, egg, dried sage, a generous pinch of kosher salt (about 1/2 teaspoon), and black pepper (about 1/2 teaspoon).

Stir until fully combined.

Place about 3 tablespoons of this filling onto each cooked lasagna noodle (from Step 1), and spread it evenly.

If any noodles look sparse, divide any extra filling among them.

Step 3: Assemble and Roll the Lasagna

• 2 cups mozzarella or provolone cheese, freshly grated
• lasagna noodles with pumpkin ricotta filling (from Step 2)

Sprinkle 1 1/2 cups of the grated mozzarella or provolone cheese over the pumpkin ricotta filling on each noodle.

Carefully roll up each noodle tightly from one end to the other, ensuring the filling stays inside.

Set the roll-ups seam-side down; these will be added to the baking dish soon.

Step 4: Make the Creamy Béchamel Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/4 tsp freshly grated nutmeg
• kosher salt
• black pepper

In a large skillet over medium heat, melt the butter.

Whisk in the flour and cook for 2 to 3 minutes, until the mixture is golden and fragrant.

Slowly whisk in the milk, stirring constantly to avoid lumps.

Keep whisking until the sauce thickens, about 3 to 4 minutes.

Reduce the heat to low, then season the sauce with a pinch of kosher salt, black pepper, and the grated nutmeg.

Taste and adjust seasoning as needed—I always taste at this step to be sure it’s perfectly seasoned.

Step 5: Assemble and Bake the Lasagna Roll Ups

• béchamel sauce (from Step 4)
• lasagna roll-ups (from Step 3)
• remaining mozzarella or provolone cheese (from Step 3)
• extra parmesan cheese, for topping

Preheat your oven to 350°F (180°C).

Spread about 1/2 cup of the béchamel sauce (from Step 4) in the bottom of a 9×13-inch baking dish or a 12-inch oven-safe skillet.

Arrange the lasagna roll-ups (from Step 3) seam-side down in the dish.

Pour the remaining béchamel sauce over the roll-ups.

Sprinkle the remaining mozzarella or provolone cheese and extra parmesan cheese on top.

Bake for 25 to 30 minutes, until the cheese is golden and the sauce is bubbly.

Step 6: Make the Crispy Sage Butter

• 1 tbsp butter
• 15 fresh sage leaves (about 1 handful)

While the lasagna bakes, melt the butter in a small skillet over medium heat.

Add the fresh sage leaves and cook for 1 to 2 minutes until the sage is crispy and fragrant.

Remove the sage leaves and set aside.

I love this final touch—it adds an aromatic crunch and a pop of flavor on top.

Step 7: Finish and Serve

Remove the baked lasagna roll-ups from the oven.

Carefully top with the crispy sage leaves (from Step 6).

Serve hot, with extra grated parmesan cheese if desired.

Classic Pumpkin Lasagna Roll Ups

Delicious Classic Pumpkin Lasagna Roll Ups recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 3250 kcal

Ingredients

  

For the filling:

• 12 to 15 lasagna noodles, cooked
• 12 oz ricotta cheese
• 1 can (15 oz) pumpkin puree
• 1 cup parmesan cheese, finely grated (plus extra for serving)
• 1 large egg
• 1/4 tsp dried sage
• kosher salt
• black pepper
• 2 cups mozzarella or provolone cheese, freshly grated

For the sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/4 tsp freshly grated nutmeg
• kosher salt
• black pepper

For the topping:

• 1 tbsp butter
• 15 fresh sage leaves (about 1 handful)

Instructions

 

• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions, about 8 to 9 minutes, until just al dente. Drain and immediately lay the cooked noodles out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray to prevent sticking. I always make a few extra noodles in case some break — the leftovers can be used as regular pasta later in the week.
• In a large bowl, whisk together the ricotta cheese, pumpkin puree, parmesan cheese, egg, dried sage, a generous pinch of kosher salt (about 1/2 teaspoon), and black pepper (about 1/2 teaspoon). Stir until fully combined. Place about 3 tablespoons of this filling onto each cooked lasagna noodle (from Step 1), and spread it evenly. If any noodles look sparse, divide any extra filling among them.
• Sprinkle 1 1/2 cups of the grated mozzarella or provolone cheese over the pumpkin ricotta filling on each noodle. Carefully roll up each noodle tightly from one end to the other, ensuring the filling stays inside. Set the roll-ups seam-side down; these will be added to the baking dish soon.
• In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes, until the mixture is golden and fragrant. Slowly whisk in the milk, stirring constantly to avoid lumps. Keep whisking until the sauce thickens, about 3 to 4 minutes. Reduce the heat to low, then season the sauce with a pinch of kosher salt, black pepper, and the grated nutmeg. Taste and adjust seasoning as needed—I always taste at this step to be sure it's perfectly seasoned.
• Preheat your oven to 350°F (180°C). Spread about 1/2 cup of the béchamel sauce (from Step 4) in the bottom of a 9x13-inch baking dish or a 12-inch oven-safe skillet. Arrange the lasagna roll-ups (from Step 3) seam-side down in the dish. Pour the remaining béchamel sauce over the roll-ups. Sprinkle the remaining mozzarella or provolone cheese and extra parmesan cheese on top. Bake for 25 to 30 minutes, until the cheese is golden and the sauce is bubbly.
• While the lasagna bakes, melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1 to 2 minutes until the sage is crispy and fragrant. Remove the sage leaves and set aside. I love this final touch—it adds an aromatic crunch and a pop of flavor on top.
• Remove the baked lasagna roll-ups from the oven. Carefully top with the crispy sage leaves (from Step 6). Serve hot, with extra grated parmesan cheese if desired.