thepioneerwoman4.2
Pumpkin Lasagna Roll-Ups
This dinner has all the cheesy goodness of a classic lasagna—but it's filled with pumpkin instead!
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●saucepan
- ●whisk
- ●bowl
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 375˚. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain, rinse under cold water until cool and lay flat on a large sheet of foil.
lasagna noodles18
2
Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk until sandy, ⏱️ 1 minute. Slowly pour in the milk, whisking constantly. Season with 1 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens a little, about ⏱️ 10 minutes. Whisk in 1/3 cup parmesan, the nutmeg and cayenne until melted.
3
Add 1 cup pumpkin puree to the sauce and whisk until smooth. Set aside.
4
For the filling: Combine the ricotta, 2 cups mozzarella, ¾ cup parmesan, the remaining ½ cup pumpkin, the egg, sage, 1 teaspoon salt and a few grinds of pepper in a large bowl and stir to combine.
large egg, beaten1
5
To assemble, spread ½ cup of sauce in a 9 x 13-inch baking dish. Spread 2 to 3 tablespoons of the ricotta filling on each noodle, then roll up to enclose the filling. Arrange seam-side down in the pan.
6
Top with the remaining sauce, 2 cups mozzarella and ¼ cup parmesan. Sprinkle with sage. Loosely cover with foil. Bake for ⏱️ 15 minutes, then uncover and bake until bubbly, about 10 more minutes. Let it sit for ⏱️ 15 minutes before serving.
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