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.
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!