Ingredients
- Lasagna Noodles: 9 sheets
- Canned Pumpkin Puree (unsweetened): 15 oz can
- Whole Milk Ricotta Cheese: 15 oz container
- Grated Parmesan Cheese: 1/2 cup
- Heavy Cream: 1 cup
- Fresh Sage Leaves: 2 tablespoons (about 18 small leaves)
- Unsalted Butter: 2 tablespoons
- Ground Nutmeg: 1/2 teaspoon, plus salt and black pepper to taste
Instructions
- Step 1: Cook the lasagna noodles according to package directions until al dente. Drain the noodles, rinse with cold water to stop cooking, and lay them flat on parchment paper. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Step 2: Prepare the filling by combining the ricotta cheese, pumpkin puree, 1/4 cup of the Parmesan cheese, nutmeg, salt, and pepper in a medium bowl until thoroughly mixed. In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and fry for 30-60 seconds until crispy. Remove the sage and set aside, reserving the butter.
- Step 3: To assemble, spread a thin layer of the seasoned melted sage butter across the bottom of the prepared baking dish. Take one lasagna noodle and spread approximately 1/4 cup of the pumpkin-ricotta mixture evenly over the entire surface. Roll the noodle tightly from one short end to the other and place it seam-down in the baking dish. Repeat with the remaining noodles and filling.
- Step 4: Pour the heavy cream directly over the rolled-up lasagna in the dish. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Step 5: Remove the foil and continue baking for 5 to 10 more minutes, or until the sauce is bubbly and the tops are lightly golden brown. Let the rollups rest for 5 minutes before serving, then garnish each serving generously with the crispy sage leaves.
Notes
- To prepare ahead, fully assemble the rollups (without the cream and cheese topping) and refrigerate for up to 24 hours; add the toppings and increase the initial covered baking time by 5 minutes if baking straight from the fridge.
- If you have leftovers, reheat individual rollups gently in a microwave or oven (300°F/150°C) covered with foil, adding a splash of milk or cream if the sauce looks too dry.
- Balance the richness of the pumpkin and cream sauce by serving the rollups alongside a crisp, peppery arugula salad dressed with a bright lemon vinaigrette.
- When frying the fresh sage, keep a close watch; the leaves crisp quickly, and if they turn dark brown (beyond golden), they will taste bitter, compromising the final garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American