DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipesure

Roasted Pumpkin Sage Alfredo Lasagna Roll Ups Delight

by
- 9 lasagna noodles - 2 cups roasted pumpkin puree - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon fresh sage, finely chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - 2 cups Alfredo sauce (store-bought or homemade) - Olive oil - Fresh sage leaves for garnish - Extra mozzarella for topping Gathering the right ingredients is key to making Roasted Pumpkin Sage Alfredo Lasagna Roll Ups. Start with lasagna noodles. I prefer the regular kind for a classic taste. Next, the star ingredient: roasted pumpkin puree. This gives the dish a warm, sweet flavor. For the creamy filling, ricotta cheese adds richness. Shredded mozzarella melts beautifully, while grated Parmesan gives a nice salty kick. Don't forget fresh sage, which adds a fragrant touch. Garlic powder will enhance the taste. Salt and pepper are also important for balance. For the sauce, you can use store-bought Alfredo or make your own. Either way, it needs to be creamy and rich. A drizzle of olive oil will keep everything moist. Finally, fresh sage leaves are a lovely garnish. Extra mozzarella on top adds that golden finish after baking. When all these ingredients come together, they create a dish that is both comforting and elegant. First, boil the lasagna noodles. Cook them until they are al dente. This will take about 8-10 minutes. Drain them and lay them flat on a clean towel. This helps them cool and prevents sticking. In a mixing bowl, combine the roasted pumpkin puree, ricotta cheese, and mozzarella. Add the grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until everything is creamy and smooth. This filling is the heart of the dish. Take a cooled lasagna noodle and lay it flat on your workspace. Spread about 3-4 tablespoons of the filling along the noodle. Carefully roll it up from one end to the other. Place the roll seam-side down in a baking dish. Repeat this step for all the noodles and filling. Then pour the remaining Alfredo sauce over the rolls. Top with extra mozzarella for a delicious crust. Cover the baking dish with foil and place it in a preheated oven at 375°F (190°C). Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden brown. Let it sit for about 5 minutes before serving. Garnish with fresh sage leaves for a tasty touch. To get the right filling consistency, mix the roasted pumpkin puree and cheeses well. You want it smooth but not too loose. If it feels thick, add a splash of milk or some more Alfredo sauce. For seasoning, taste as you mix. Adjust salt and pepper to your liking. A hint of nutmeg can also add depth to the flavor. For perfect lasagna noodles, cook them al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, lay the noodles flat on a clean towel. This prevents them from sticking. When baking, cover the dish for the first part of the time. This helps the filling heat up without drying out. Uncover it later to brown the cheese. For a beautiful presentation, serve roll-ups on individual plates. Drizzle some Alfredo sauce around the roll-ups. Add a sprig of fresh sage on top for a pop of color. Pair this dish with a light salad or garlic bread. These sides balance the rich flavors and add freshness. Enjoy your meal with family and friends! {{image_2}} You can swap out cheeses for new tastes. Try goat cheese for a tangy flavor. A blend of mozzarella and gouda adds a nice smokiness. For the sauce, you can use a homemade Alfredo. A simple mix of cream, butter, and parmesan gives a fresh taste. For vegan options, use plant-based cheeses and a cashew cream sauce. You can easily make gluten-free rolls with rice noodles. Check labels for allergens, like dairy or nuts, and adjust the recipe as needed. Want to boost flavors? Add cooked chicken or sausage for protein. You can also mix in spinach or kale for extra nutrients. Roasted bell peppers or mushrooms also add great taste and texture. To keep your Roasted Pumpkin Sage Alfredo Lasagna Roll Ups fresh, store leftovers in the fridge. Place them in an airtight container. This helps maintain their flavor and texture. You can also cover them tightly with plastic wrap or aluminum foil. Store for up to three days. You can freeze these roll ups, but the method varies. For unbaked rolls, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months this way. If you want to freeze baked rolls, let them cool first. Then, store them in a freezer-safe container. Just like with unbaked rolls, these can also last up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. To reheat, bake the unbaked rolls straight from the freezer. Just add about ten extra minutes to the baking time. For baked rolls, heat in the oven at 350°F (175°C) for about 25 minutes. Cover with foil to prevent burning. Enjoy your tasty meal! To make homemade Alfredo sauce, you need just a few key ingredients. Start with: - 1/2 cup butter - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste 1. Melt the butter in a pan over medium heat. 2. Add the heavy cream and stir well. 3. Let it simmer for 2-3 minutes. 4. Stir in the Parmesan cheese until melted. 5. Season with salt and pepper. This sauce is rich and creamy, making it perfect for your lasagna roll-ups. Yes, you can make this recipe ahead of time. Prepare the roll-ups and place them in the baking dish. Cover them well and store in the fridge for up to 24 hours. When you are ready to bake, pour the Alfredo sauce on top and bake as directed. This saves time on busy nights. If you don’t have pumpkin puree, you can use: - Butternut squash puree - Sweet potato puree - Carrot puree These options provide a similar texture and sweetness. You can even mix them for unique flavors. You can store leftovers in the fridge for about 3-5 days. Keep them in an airtight container. When you're ready to enjoy them, just reheat in the oven or microwave until warm. Yes, you can use no-boil lasagna noodles! Make sure to add extra sauce or water to help them cook properly. This will ensure your roll-ups turn out tender and delicious. This blog post covered a tasty pumpkin lasagna roll-up recipe. We reviewed the main ingredients like lasagna noodles, pumpkin puree, and cheeses. Then, I shared step-by-step instructions, including how to prepare noodles and make the filling. You learned tips for perfect texture and storage, plus variations for your diet. Incorporating these ideas will make your meal fun and flavorful. Enjoy your cooking adventure, and share your tasty results with friends!

Craving a warm and hearty meal? My Roasted Pumpkin Sage Alfredo Lasagna Roll Ups bring comfort and flavor to your table. This dish combines rich, roasted pumpkin puree with creamy Alfredo sauce, perfect for chilly evenings. You’ll learn easy steps to create these delicious roll-ups, along with tips for variation and storage. Ready to impress your family or friends? Let’s dive into this cozy recipe!

Ingredients

Main Ingredients

  • 9 lasagna noodles
  • 2 cups roasted pumpkin puree
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Seasoning and Sauce

  • 1 tablespoon fresh sage, finely chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups Alfredo sauce (store-bought or homemade)
  • Olive oil

Garnish

  • Fresh sage leaves for garnish
  • Extra mozzarella for topping

Gathering the right ingredients is key to making Roasted Pumpkin Sage Alfredo Lasagna Roll Ups. Start with lasagna noodles. I prefer the regular kind for a classic taste. Next, the star ingredient: roasted pumpkin puree. This gives the dish a warm, sweet flavor.

For the creamy filling, ricotta cheese adds richness. Shredded mozzarella melts beautifully, while grated Parmesan gives a nice salty kick. Don’t forget fresh sage, which adds a fragrant touch. Garlic powder will enhance the taste. Salt and pepper are also important for balance.

For the sauce, you can use store-bought Alfredo or make your own. Either way, it needs to be creamy and rich. A drizzle of olive oil will keep everything moist.

Finally, fresh sage leaves are a lovely garnish. Extra mozzarella on top adds that golden finish after baking. When all these ingredients come together, they create a dish that is both comforting and elegant.

Step-by-Step Instructions

Preparing the Noodles

First, boil the lasagna noodles. Cook them until they are al dente. This will take about 8-10 minutes. Drain them and lay them flat on a clean towel. This helps them cool and prevents sticking.

Making the Filling

In a mixing bowl, combine the roasted pumpkin puree, ricotta cheese, and mozzarella. Add the grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until everything is creamy and smooth. This filling is the heart of the dish.

Assembling the Roll-Ups

Take a cooled lasagna noodle and lay it flat on your workspace. Spread about 3-4 tablespoons of the filling along the noodle. Carefully roll it up from one end to the other. Place the roll seam-side down in a baking dish. Repeat this step for all the noodles and filling. Then pour the remaining Alfredo sauce over the rolls. Top with extra mozzarella for a delicious crust.

Baking the Dish

Cover the baking dish with foil and place it in a preheated oven at 375°F (190°C). Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden brown. Let it sit for about 5 minutes before serving. Garnish with fresh sage leaves for a tasty touch.

Tips & Tricks

Perfecting the Filling

To get the right filling consistency, mix the roasted pumpkin puree and cheeses well. You want it smooth but not too loose. If it feels thick, add a splash of milk or some more Alfredo sauce. For seasoning, taste as you mix. Adjust salt and pepper to your liking. A hint of nutmeg can also add depth to the flavor.

Achieving the Best Texture

For perfect lasagna noodles, cook them al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, lay the noodles flat on a clean towel. This prevents them from sticking. When baking, cover the dish for the first part of the time. This helps the filling heat up without drying out. Uncover it later to brown the cheese.

Serving Suggestions

For a beautiful presentation, serve roll-ups on individual plates. Drizzle some Alfredo sauce around the roll-ups. Add a sprig of fresh sage on top for a pop of color. Pair this dish with a light salad or garlic bread. These sides balance the rich flavors and add freshness. Enjoy your meal with family and friends!

Variations

Ingredient Substitutions

You can swap out cheeses for new tastes. Try goat cheese for a tangy flavor. A blend of mozzarella and gouda adds a nice smokiness. For the sauce, you can use a homemade Alfredo. A simple mix of cream, butter, and parmesan gives a fresh taste.

Dietary Modifications

For vegan options, use plant-based cheeses and a cashew cream sauce. You can easily make gluten-free rolls with rice noodles. Check labels for allergens, like dairy or nuts, and adjust the recipe as needed.

Flavor Enhancements

Want to boost flavors? Add cooked chicken or sausage for protein. You can also mix in spinach or kale for extra nutrients. Roasted bell peppers or mushrooms also add great taste and texture.

Storage Info

Refrigeration Tips

To keep your Roasted Pumpkin Sage Alfredo Lasagna Roll Ups fresh, store leftovers in the fridge. Place them in an airtight container. This helps maintain their flavor and texture. You can also cover them tightly with plastic wrap or aluminum foil. Store for up to three days.

Freezing Instructions

You can freeze these roll ups, but the method varies. For unbaked rolls, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months this way.

If you want to freeze baked rolls, let them cool first. Then, store them in a freezer-safe container. Just like with unbaked rolls, these can also last up to three months. When you’re ready to enjoy, thaw them in the fridge overnight.

To reheat, bake the unbaked rolls straight from the freezer. Just add about ten extra minutes to the baking time. For baked rolls, heat in the oven at 350°F (175°C) for about 25 minutes. Cover with foil to prevent burning. Enjoy your tasty meal!

FAQs

How do I make homemade Alfredo sauce?

To make homemade Alfredo sauce, you need just a few key ingredients. Start with:

  • 1/2 cup butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

1. Melt the butter in a pan over medium heat.

2. Add the heavy cream and stir well.

3. Let it simmer for 2-3 minutes.

4. Stir in the Parmesan cheese until melted.

5. Season with salt and pepper.

This sauce is rich and creamy, making it perfect for your lasagna roll-ups.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the roll-ups and place them in the baking dish. Cover them well and store in the fridge for up to 24 hours. When you are ready to bake, pour the Alfredo sauce on top and bake as directed. This saves time on busy nights.

What can I substitute for pumpkin puree in this recipe?

If you don’t have pumpkin puree, you can use:

  • Butternut squash puree
  • Sweet potato puree
  • Carrot puree

These options provide a similar texture and sweetness. You can even mix them for unique flavors.

How long can I store leftovers in the fridge?

You can store leftovers in the fridge for about 3-5 days. Keep them in an airtight container. When you’re ready to enjoy them, just reheat in the oven or microwave until warm.

Can I use no-boil lasagna noodles for this recipe?

Yes, you can use no-boil lasagna noodles! Make sure to add extra sauce or water to help them cook properly. This will ensure your roll-ups turn out tender and delicious.

This blog post covered a tasty pumpkin lasagna roll-up recipe. We reviewed the main ingredients like lasagna noodles, pumpkin puree, and cheeses. Then, I shared step-by-step instructions, including how to prepare noodles and make the filling. You learned tips for perfect texture and storage, plus variations for your diet.

Incorporating these ideas will make your meal fun and flavorful. Enjoy your cooking adventure, and share your tasty results with friends!

- 9 lasagna noodles - 2 cups roasted pumpkin puree - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon fresh sage, finely chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - 2 cups Alfredo sauce (store-bought or homemade) - Olive oil - Fresh sage leaves for garnish - Extra mozzarella for topping Gathering the right ingredients is key to making Roasted Pumpkin Sage Alfredo Lasagna Roll Ups. Start with lasagna noodles. I prefer the regular kind for a classic taste. Next, the star ingredient: roasted pumpkin puree. This gives the dish a warm, sweet flavor. For the creamy filling, ricotta cheese adds richness. Shredded mozzarella melts beautifully, while grated Parmesan gives a nice salty kick. Don't forget fresh sage, which adds a fragrant touch. Garlic powder will enhance the taste. Salt and pepper are also important for balance. For the sauce, you can use store-bought Alfredo or make your own. Either way, it needs to be creamy and rich. A drizzle of olive oil will keep everything moist. Finally, fresh sage leaves are a lovely garnish. Extra mozzarella on top adds that golden finish after baking. When all these ingredients come together, they create a dish that is both comforting and elegant. First, boil the lasagna noodles. Cook them until they are al dente. This will take about 8-10 minutes. Drain them and lay them flat on a clean towel. This helps them cool and prevents sticking. In a mixing bowl, combine the roasted pumpkin puree, ricotta cheese, and mozzarella. Add the grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until everything is creamy and smooth. This filling is the heart of the dish. Take a cooled lasagna noodle and lay it flat on your workspace. Spread about 3-4 tablespoons of the filling along the noodle. Carefully roll it up from one end to the other. Place the roll seam-side down in a baking dish. Repeat this step for all the noodles and filling. Then pour the remaining Alfredo sauce over the rolls. Top with extra mozzarella for a delicious crust. Cover the baking dish with foil and place it in a preheated oven at 375°F (190°C). Bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The cheese should be bubbly and golden brown. Let it sit for about 5 minutes before serving. Garnish with fresh sage leaves for a tasty touch. To get the right filling consistency, mix the roasted pumpkin puree and cheeses well. You want it smooth but not too loose. If it feels thick, add a splash of milk or some more Alfredo sauce. For seasoning, taste as you mix. Adjust salt and pepper to your liking. A hint of nutmeg can also add depth to the flavor. For perfect lasagna noodles, cook them al dente. This means they should be firm but not hard. Follow the package instructions closely. After cooking, lay the noodles flat on a clean towel. This prevents them from sticking. When baking, cover the dish for the first part of the time. This helps the filling heat up without drying out. Uncover it later to brown the cheese. For a beautiful presentation, serve roll-ups on individual plates. Drizzle some Alfredo sauce around the roll-ups. Add a sprig of fresh sage on top for a pop of color. Pair this dish with a light salad or garlic bread. These sides balance the rich flavors and add freshness. Enjoy your meal with family and friends! {{image_2}} You can swap out cheeses for new tastes. Try goat cheese for a tangy flavor. A blend of mozzarella and gouda adds a nice smokiness. For the sauce, you can use a homemade Alfredo. A simple mix of cream, butter, and parmesan gives a fresh taste. For vegan options, use plant-based cheeses and a cashew cream sauce. You can easily make gluten-free rolls with rice noodles. Check labels for allergens, like dairy or nuts, and adjust the recipe as needed. Want to boost flavors? Add cooked chicken or sausage for protein. You can also mix in spinach or kale for extra nutrients. Roasted bell peppers or mushrooms also add great taste and texture. To keep your Roasted Pumpkin Sage Alfredo Lasagna Roll Ups fresh, store leftovers in the fridge. Place them in an airtight container. This helps maintain their flavor and texture. You can also cover them tightly with plastic wrap or aluminum foil. Store for up to three days. You can freeze these roll ups, but the method varies. For unbaked rolls, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months this way. If you want to freeze baked rolls, let them cool first. Then, store them in a freezer-safe container. Just like with unbaked rolls, these can also last up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. To reheat, bake the unbaked rolls straight from the freezer. Just add about ten extra minutes to the baking time. For baked rolls, heat in the oven at 350°F (175°C) for about 25 minutes. Cover with foil to prevent burning. Enjoy your tasty meal! To make homemade Alfredo sauce, you need just a few key ingredients. Start with: - 1/2 cup butter - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and pepper to taste 1. Melt the butter in a pan over medium heat. 2. Add the heavy cream and stir well. 3. Let it simmer for 2-3 minutes. 4. Stir in the Parmesan cheese until melted. 5. Season with salt and pepper. This sauce is rich and creamy, making it perfect for your lasagna roll-ups. Yes, you can make this recipe ahead of time. Prepare the roll-ups and place them in the baking dish. Cover them well and store in the fridge for up to 24 hours. When you are ready to bake, pour the Alfredo sauce on top and bake as directed. This saves time on busy nights. If you don’t have pumpkin puree, you can use: - Butternut squash puree - Sweet potato puree - Carrot puree These options provide a similar texture and sweetness. You can even mix them for unique flavors. You can store leftovers in the fridge for about 3-5 days. Keep them in an airtight container. When you're ready to enjoy them, just reheat in the oven or microwave until warm. Yes, you can use no-boil lasagna noodles! Make sure to add extra sauce or water to help them cook properly. This will ensure your roll-ups turn out tender and delicious. This blog post covered a tasty pumpkin lasagna roll-up recipe. We reviewed the main ingredients like lasagna noodles, pumpkin puree, and cheeses. Then, I shared step-by-step instructions, including how to prepare noodles and make the filling. You learned tips for perfect texture and storage, plus variations for your diet. Incorporating these ideas will make your meal fun and flavorful. Enjoy your cooking adventure, and share your tasty results with friends!

Roasted Pumpkin Sage Alfredo Lasagna Roll Ups

Indulge in the delicious flavors of Roasted Pumpkin Sage Alfredo Lasagna Roll Ups! This creamy and satisfying dish combines roasted pumpkin puree and savory sage, wrapped in tender lasagna noodles, perfect for a cozy dinner. With easy steps and simple ingredients, you can prepare this comforting meal in no time. Click to explore the full recipe and bring this autumn-inspired delight to your table today!
Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 cups roasted pumpkin puree

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 tablespoon fresh sage, finely chopped

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

2 cups Alfredo sauce (store-bought or homemade)

Fresh sage leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool.

      In a mixing bowl, combine the roasted pumpkin puree, ricotta cheese, shredded mozzarella, grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

        Pour 1/2 cup of the Alfredo sauce into the bottom of a 9x13 inch baking dish to prevent the rolls from sticking.

          Take one lasagna noodle and lay it flat. Spread about 3-4 tablespoons of the pumpkin filling along the noodle, then carefully roll it up, starting from one end and rolling towards the other. Place the roll seam-side down in the baking dish. Repeat with the remaining noodles and filling.

            Once all the rolls are in the dish, pour the remaining Alfredo sauce evenly over the top, covering all the roll-ups. Sprinkle extra shredded mozzarella cheese on top for a golden finish.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                Once baked, let the dish sit for about 5 minutes before serving. Garnish with fresh sage leaves for a touch of elegance.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve the roll-ups on individual plates with a drizzle of Alfredo sauce around them and a sprig of fresh sage on top for a pop of color. Enjoy!

                      Leave a Comment

                      Recipe Rating