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Creamy Pumpkin Lasagna Rolls: Easy Best Dinner Recipe

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These creamy pumpkin lasagna rolls are elegant enough for a dinner party but simple enough for a weeknight. The combination of savory pumpkin, creamy ricotta, and luscious cream sauce is nothing short of magical.

Ingredients

Scale
  • 15 oz (425g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon nutmeg, freshly grated if possible
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese (for sauce)
  • 1/4 teaspoon nutmeg (for sauce)
  • Salt and pepper to taste (for sauce)
  • 12 lasagna noodles (no-boil or regular)
  • 1 cup (100g) shredded mozzarella cheese
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine pumpkin puree, ricotta cheese, egg, 1/2 cup grated Parmesan, minced garlic, dried sage, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  3. If using no-boil lasagna noodles, lay them out on a clean kitchen towel. If using regular noodles, boil in salted water until al dente, drain, and lay flat on a parchment-lined baking sheet to prevent sticking.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden and nutty. Slowly pour in warm milk while whisking continuously. Cook for 3-4 minutes until thickened. Reduce heat to low, stir in heavy cream, 1/2 cup Parmesan, and 1/4 teaspoon nutmeg. Season with salt and pepper. Remove from heat.
  5. Lay a lasagna noodle flat. Spread 2-3 tablespoons of pumpkin ricotta filling evenly over the noodle, leaving about 1 inch at one end. Starting from the filled end, roll the noodle up like a log. Place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
  6. Pour the cream sauce evenly over the lasagna rolls, ensuring it gets between and around the rolls. Sprinkle shredded mozzarella cheese on top. Garnish with fresh sage leaves if desired.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown, and sauce is bubbling around the edges.
  8. Let the dish rest for 5 minutes before serving. This allows the rolls to set and makes them easier to serve.

Notes

Don’t overfill the noodles—stick to 2-3 tablespoons per noodle to prevent bursting. Use warm milk for the sauce to avoid lumps. Let the sauce thicken properly before pouring. Don’t skip the resting time after baking. For make-ahead, assemble up to a day in advance and refrigerate; add 10 minutes to covered baking time. For freezing, assemble unbaked, cover tightly, and freeze up to 3 months; bake from frozen at 375°F for 45 minutes covered, then 15 minutes uncovered.

Nutrition

Keywords: pumpkin lasagna rolls, creamy pumpkin pasta, fall dinner recipe, easy lasagna rolls, pumpkin ricotta, comfort food, vegetarian lasagna

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