Ingredients:

  • 15 oz Ricotta cheese
  • 1 cup Pumpkin puree
  • 1/2 cup Grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1 tsp Dried sage
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 cup Shredded mozzarella cheese
  • 3 tbsp Unsalted butter
  • 3 tbsp All-purpose flour
  • 2 cups Whole milk, warmed
  • 1/4 tsp Salt
  • 1/8 tsp Ground nutmeg
  • 12 Lasagna noodles, cooked al dente
  • 2 tbsp Unsalted butter
  • 12 Fresh sage leaves
  • 1/2 cup Shredded mozzarella cheese

Instructions:

  1. Boil a large pot of salted water. Cook lasagna noodles according to package directions, removing them 1-2 minutes early to maintain an al dente texture. Drain and lay them flat on lightly oiled parchment paper to prevent sticking.
  2. In a medium bowl, combine the ricotta, pumpkin puree, Parmesan, minced garlic, dried sage, nutmeg, salt, and pepper. Fold in 1 cup of shredded mozzarella until the mixture is consistent.
  3. Melt 3 tbsp of butter in a saucepan over medium heat. Whisk in flour for 1-2 minutes until nutty but pale. Slowly pour in warmed milk, whisking constantly until the sauce thickens. Stir in salt and nutmeg, then remove from heat.
  4. Preheat oven to 375°F (190°C). Spread 1/4 cup of the white sauce on the bottom of a 9x13 inch baking dish.
  5. Spread approximately 3 tablespoons of the pumpkin ricotta filling onto each cooked noodle, roll them up tightly, and place them in the baking dish.
  6. Top the rolls with the remaining white sauce and 1/2 cup of shredded mozzarella. Bake for 20 minutes until edges are caramelized.
  7. Melt 2 tbsp of butter in a small pan and fry fresh sage leaves until crispy. Use as a garnish over the baked rolls.