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.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Pumpkin Lasagna Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Pumpkin Lasagna
- Pumpkin Lasagna Recipe Tip
- How to Serve Pumpkin Lasagna Rolls
- How to Store and Reheat
- Frequently Asked Questions
- More of Our Best Gluten-Free Pasta Recipes
- Pumpkin Lasagna Rolls Recipe
This recipe is…
By now you know we love all things pumpkin, and these Pumpkin Lasagna Rolls are the perfect savory fall inspired dish for your 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’ve got you, friend. Want grain- and gluten-free? Totally doable with these bad boys. Want a vegetarian version? All you need is one easy swap. In fact, I can’t think of a more adaptable and 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.
And while this pumpkin lasagna is totally doable for a weeknight dinner, I think they’d also be a fun and fresh Thanksgiving dish — especially a Friendsgiving! Have you ever had one? I LOVE 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 or Roasted Brussels Sprouts Salad with Pomegranate, and Old-Fashioned Chocolate Cream Pie for dessert!
Why You’ll Love This Recipe
- A fun, fall-flavored take on the usual lasagna!
- Just 20 minutes of prep
- Easily adapts to different dietary needs
Pumpkin Lasagna Recipe Ingredients
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! Here’s everything you’ll need to make them. Find ingredient notes (including substitutions and swaps) below.
- Italian Sausage – 2 pounds of ground Italian sausage,…
- Ricotta Cheese – 15 ounces of ricotta,…
- Egg – …1 large egg,…
- Shredded Parmesan Cheese – …1 cup of shredded parmesan cheese,…
- Spices + Seasonings – …1 tablespoon of dried parsley, a ½ teaspoon of sea salt, a ½ teaspoon of garlic powder, a ¼ teaspoon of black pepper, and an ⅛ teaspoon of nutmeg combine to make a DELICIOUS lasagna filling.
- Lasagna Noodles – 12 ounces of lasagna noodles are a must here! Be sure to grab gluten-free noodles if you need to, and know that regular lasagna noodles will work great if you can tolerate gluten.
- Canned Pumpkin – for the YUMMY pumpkin sauce, you’ll need 15 ounces of canned pumpkin puree (OR make your own!),…
- Fresh Herbs – …1 teaspoon of fresh chopped thyme, 1 teaspoon of fresh chopped sage,…
- Spices + Seasonings – …1 teaspoon of garlic powder, a ½ teaspoon of onion powder, an ⅛ teaspoon of nutmeg,…
- Heavy Cream – …a ½ cup of heavy cream (or full-fat canned coconut milk)…
- Chicken Broth – …a ½ cup of chicken broth,…
- Lemon Juice – …the juice of half of a lemon, and…
- Maple Syrup – …1½ tablespoons of maple syrup!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
This versatile recipe easily adapts to different taste buds and dietary needs. Here’s how:
- Go-dairy-free – Want a dairy-free version of this lasagna? No problem. Just substitute full-fat canned coconut milk for the cream, skip the parmesan, and Kite Hill almond milk ricotta for the standard ricotta.
- Make it vegetarian – simply leave off the sausage (or trade it in for a meat-free variety, or sauteed mushrooms), and swap in veggie stock for chicken stock.
How to Make Pumpkin Lasagna
This meal is pretty easy, especially considering how decadent and satisfying it is! Here’s how you’ll whip it up.
Step 1: Cook and crumble the sausage over medium heat for 7-10 minutes, until browned and slightly crisp.
While the sausage is cooking, boil the lasagna noodles according to the package instructions, then drain and set aside.
Step 2: Add all of the ingredients for the pumpkin sauce to a medium-sized saucepan over medium heat and stir to combine. Cook the sauce for 5 minutes, until it begins to bubble and becomes fragrant, then remove from heat.
Step 3: In a large bowl, add all of the ingredients for the ricotta mixture and stir to combine, until the egg is fully incorporated.
Step 4: Add the sausage to the bowl and stir again to combine.
Step 5: Place about a ⅓ cup of the sausage and ricotta filling on the end of a lasagna noodle, then roll it up and place the rolled lasagna noodle in a deep 8×8 baking dish. Repeat this process for all 12 lasagna noodles.
Step 6: 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 the lasagna rolls from the oven. Let cool slightly, garnish with parsley, and serve!
Pumpkin Lasagna Recipe Tip
Don’t overstuff your noodles! – using too much filling will make the noodles tricky to roll. You only need about ⅓-cup of the filling for each lasagna noodle.
How to Serve Pumpkin Lasagna Rolls
Once they’re finished cooking, let the lasagna rolls cool l slightly. Then garnish with parsley, and serve warm.
How to Store and Reheat
Refrigerate the lasagna for up to 4 days and microwave until just heated through.
Frequently Asked Questions
The terms for different types of pumpkin can be quite confusing. Buying canned pumpkin is the easiest way to use this versatile squash in recipes both sweet and savory. Just make sure to look for cans labeled “100% pure pumpkin” so you’re getting simply puréed pumpkin that’s unsweetened and does not contain any added spices.
Pumpkin puree, on the other hand, can either refer to unsweetened pumpkin in a can, fresh pumpkin that you’ve pureed at home. Both canned and pureed pumpkin may be used in savory recipes since they’re unsweetened and don’t contain spices or other ingredients.
Homemade pumpkin puree is a little more watery than the stuff in the can, so we recommend using canned pumpkin for this recipe.
Pumpkin is so healthy that it’s actually considered a “superfood.” Nutrient-dense and low in calories, this super squash is a good source of vitamins A and C, is high in heart-healthy potassium, and contains cancer-fighting carotenoids.
More of Our Best Gluten-Free Pasta Recipes
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Pumpkin Lasagna Rolls
Ingredients
- 2 pounds ground Italian sausage
- 12 gluten-free 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
- 1/8 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
- 1/8 teaspoon nutmeg
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 350 F.
- Cook the sausage over medium heat for 7-10 minutes until browned and slightly crisp.
- While the sausage is cooking, boil the lasagna noodles according to the package instructions, then drain and set aside.
- 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.
- 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.
- 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.
- 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!
Nutrition
Hi! Do you realize the noodles link to Capello’s noodles? I got a box thinking that was what was required but only 6 noodles… then I see comments and you said you used Jovial. Night before I’m going to make it and now I need a store run 🙁
Either one works great! The Capello’s noodles are our preferred grain-free option + the Jovial noodles are our preferred gluten-free option! Enjoy, Tonja!
We made this for dinner a couple weeks ago and the flavors were amazing! Loved the pumpkin sauce combined with sausage! Will definitely make again.
I made this again last night and it was even better than I remembered! I used cottage cheese instead of ricotta and it was so creamy! Also used 1lb ground pork and 1lb ground beef instead of the Italian sausage. Lots of ways to substitute ingredients in this recipe and it’s still sooo good!
Score!! So glad, Kristen!!!
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.
So glad you enjoyed it Crystal!!
Looks amazing!! What brand of gluten free lasagna noodle did you use?
We used Jovial!