Lasagna rolls in pumpkin sauce

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 568, total fat 34 G., saturated fats 20 G., proteins 31 G., carbohydrates 36 G., fiber 4 G., cholesterol 124 mg, sodium 719 mg, sugar 8 G.

During the autumn months, we crave pumpkin dishes as often as possible, and this lasagna is a great addition to your collection of the best pumpkin recipes. It's made with rolls filled with a tender cheese-pumpkin filling, topped with pumpkin sauce, generously sprinkled with cheese, and baked in the oven. A huge plus: this lasagna is much quicker to prepare than traditional lasagna. It's the perfect dish for a cozy autumn evening.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 lasagna sheets
4 tablespoons unsalted butter
1 finely chopped onion
3 cloves garlic, thinly sliced
10 whole sage leaves and 2 tablespoons chopped sage, plus torn leaves for serving (optional)
3 tbsp. flour
2.5 cups whole milk
0.5 tsp pumpkin pie spice mix
1 can (425 g) pumpkin puree
1 tbsp. grated parmesan
1 large egg
2 cups whole milk ricotta
3 tbsp. grated mozzarella
A pinch of red pepper flakes
1 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta lasagna, pumpkin puree, ricotta cheese, mozzarella cheese, Parmesan cheese, milk, pumpkin pie spice, sage

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 220°C.
Bring a large pot of salted water to a boil. Cook the lasagna noodles for 1 minute longer than the package directions for al dente. The noodles should be soft enough to roll without cracking. Rinse with cold water and pat dry. Arrange in a single layer on a baking sheet.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, garlic, and whole sage leaves and cook, stirring occasionally, until the onion is softened, 6 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup pumpkin puree, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickened to a gravy consistency, 6 to 8 minutes. Add 2/3 cup Parmesan and cook, stirring, until melted, 1 to 2 minutes. Remove the sage leaves and discard; let the sauce cool slightly, about 5 minutes.
Whisk the egg in a large bowl, then add the ricotta, 2 cups of mozzarella, the remaining pumpkin puree, chopped sage, red pepper flakes, 1 teaspoon of salt, and a few grinds of black pepper. Grease a 9 x 13-inch baking dish with olive oil. Spread 1 cup of the sauce over the bottom of the dish.
Place half of the cooked lasagna sheets on a clean work surface and spread 2 tablespoons of the ricotta filling evenly over each. Roll each sheet up and place it seam-side down in the prepared baking dish. Repeat with the remaining lasagna and ricotta filling. Drizzle the remaining sauce over the sheets and sprinkle with the remaining 1 cup of mozzarella and 1/3 cup of Parmesan.
Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese on top is golden brown, 18–20 minutes. Sprinkle with torn sage leaves, if using, and let sit for 5–10 minutes before serving.

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