Fed & Fit

Pumpkin Lasagna Rolls

These pumpkin lasagna rolls are the ultimate comfort food you'll want to make again and again! Italian sausage is combined with ricotta, rolled up in a gluten free lasagna noodle, and topped with a bright, creamy pumpkin sauce.

Pumpkin Lasagna Rolls

By now you know we love all things pumpkin, and these Pumpkin Lasagna Rolls are the perfect savory fall inspired dish for you next gathering!  These little rolls of delight are so incredibly versatile, you can pretty much please EVERYONE with a few simple optional modifications.  You need dairy-free?  We got you friend.  You need grain and gluten-free?  Totally doable with these bad boys.  Love Italian food, but trying to cut back on nightshades? These will taste just as yummy with some easy substitutions. In fact, I can’t think of a more crowd-pleasing meal than this one! 

When the temperatures drop here in Texas, I find myself craving all things warm and comforting. If you know me, you know by now that I also have a love for making BIG meals. I’m talking giant sized casseroles that can feed an army because it's the perfect excuse to invite friends and family over. We’ll whip up a quick group friendly meal, pour some glasses of wine (or coffee) and enjoy each other’s company without the stress of complex food prep.  

Pumpkin Lasagna Rolls

And it may be a little early for Thanksgiving menu planning… but I think these pumpkin lasagna rolls are a perfect fit for a different kind of Thanksgiving dish, and especially a Friendsgiving! Have you ever had one? I LOVE the idea of Friendsgiving for a few reasons. First, you get to see your friends AND family during Thanksgiving. Second, you get TWICE THE FOOD! Finally, while we usually do a traditional turkey dinner with all the fixins’ on Thanksgiving day with family, I love to get creative on Friendsgiving and go rogue with something totally fun and different. These Pumpkin Lasagna Rolls are totally going on the menu this year, along with the perfect Antipasto Salad, and my favorite pie for dessert! 

Pumpkin Lasagna Rolls

So let’s talk about these rolls for a hot minute. The thing I love about them is that they’re SO FULL OF FLAVOR. We use a base of italian sausage and ricotta cheese (I love this dairy-free ricotta if you’re trying to limit dairy) to make an amazingly creamy filling with optional parmesan to boot! Fresh herbs like thyme and sage also add a little something extra to make all of the flavors pop and feel so vibrant. The whole dish comes together with your favorite gluten or grain-free lasagna noodles, topped with a perfectly creamy pumpkin sauce that will just knock your socks off!  I know I say this every time, but if I had to eat one meal every day these Pumpkin Lasagna Rolls just might be it.

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Pumpkin Lasagna Rolls

Pumpkin Lasagna Rolls

These pumpkin lasagna rolls are the ultimate comfort food you'll want to make again and again! Italian sausage is combined with ricotta, rolled up in a gluten free lasagna noodle, and topped with a bright, creamy pumpkin sauce.

  • Author: Amber Goulden
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 1 hour
  • Yield: 12 lasagna rolls

Ingredients

  • 2 pounds ground Italian sausage
  • 12 lasagna noodles
  • For the Pumpkin Sauce
    • 1, 15 ounce can 100% pumpkin
    • 1 teaspoon fresh chopped thyme
    • 1 teaspoon fresh chopped sage
    • 1 teaspoon garlic powder
    • 1/2  teaspoon onion powder
    • 1/8th teaspoon nutmeg
    • 1/2 cup heavy cream (substitute full-fat canned coconut milk for dairy-free)
    • 1/2 cup chicken broth
    • Juice 1/2 lemon
    • 1 1/2 tablespoons maple syrup
  • For the Ricotta mixture:
    • 1, 15 ounce container ricotta (substitute Kite Hill for dairy-free)
    • 1 large egg
    • 1 cup shredded parmesan cheese (omit for dairy free)
    • 1 tablespoon dried parsley
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 1/8th teaspoon nutmeg
  • Fresh chopped parsley, for garnish

Instructions

  1. Preheat oven to 350 F.
  2. Cook the sausage over medium heat for 7-10 minutes until browned and slightly crisp.
  3. While the sausage is cooking, boil the lasagna noodles according to the package instructions, then drain and set aside.
  4. Add all of the ingredients for the pumpkin sauce to a medium sized saucepan over medium heat and stir to combine. Cook for 5 minutes, until it begins to bubble and becomes fragrant, then remove from heat.
  5. In a large bowl, add all of the ingredients for the ricotta mixture and stir to combine, until egg is fully incorporated. Add the sausage to the bowl and stir again to combine.
  6. Place about 1/3 cup of the sausage mixture on the end of a lasagna noodle, then roll it up and place it in a deep 8×8 baking dish. Repeat this process for all 12 lasagna noodles.
  7. Pour the pumpkin sauce over the lasagna noodles, then bake at 350 F for 30 minutes, until the top is slightly browned and bubbly. Remove from the oven, let cool slightly, garnish with parsley, and serve!
   

4 Responses to “Pumpkin Lasagna Rolls”

  1. #
    1
    Kristinposted October 19, 2018 at 1:10 pm

    Looks amazing!! What brand of gluten free lasagna noodle did you use?

  2. #
    2
    Crystal O’Nealposted October 21, 2018 at 6:51 pm

    I made this tonight and it was outstanding! The sauce was so creamy and bursting with flavor and paired so well with the sausage. I also made it by layering lasagna noodles instead of rolling up – turned out great! This will be a meal staple all fall long.

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