Savory Pumpkin Lasagna Rolls
We absolutely love all things pumpkin this time of year, and this delicious, savory lasagna roll recipe is perfect for a cozy, winter night. Bonus, you can easily turn it vegetarian by omitting the sausage.
Total Time: 1 Hour, 45 Minutes
Kosher Salt and Freshly Ground Black Pepper
1 (16 Ounce) Package of Lasagna Noodles
4 Tablespoons of Gold Creek Farms Fresh Butter
1 Pound of Maple Pork Sausage
1 Red Onion, Chopped
4 Cloves of Garlic, Minced
2 Tablespoons of Fresh Sage, Chopped
4 Tablespoons of All Purpose Flour
2.5 Cups of Whole Milk
1/2 Teaspoon of Pumpkin Pie Spice
1 (15 Ounce) Can of Pure Pumpkin
1 Cup of Gold Creek Farms Parmesan, Grated
1 Large Egg
2 Cups of Whole Milk Ricotta
3 Cups of Gold Creek Farms Aged White Cheddar, Shredded
Position an oven rack in the center of the oven and preheat to 425 degrees. Bring a large pot of salted water to a boil. Cook the lasagna noodles one minute longer than the package directions for al dente. Rinse with cold water and drain well. Lay in a single layer on a baking sheet and pat dry.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the sausage, onion, and garlic and cook until the sausage is browned. Sprinkle the flour over the sausage mixture and cook 2-3 minutes more (until the flour is slightly toasted). Whisk in the milk, pumpkin pie spice, half of the pumpkin, 1 teaspoon of salt and a pinch of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6-8 minutes. Add half of the Parmesan and continue to stir until melted, 1-2 minutes. Allow the sauce to cool slightly.
Beat the egg in a large bowl and mix in the ricotta, 2 cups of the Aged White Cheddar, the remaining pumpkin, chopped sage, 1 teaspoon of salt and a pinch of black pepper. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1.5 cups of the sausage mixture onto the bottom of the dish.
Lay half of the cooked lasagna noodles on a clean work surface and spread 2 tablespoons of the ricotta mixture evenly over each noodle. Roll-up each noodle and transfer to the prepared baking dish, seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining Aged White Cheddar and Parmesan.
Cover the baking dish with foil and bake until the rolls are throughly heated and the sauce is bubbling, 20-25 minutes. Remove the foil and bake until the cheese is golden brown, 15-20 minutes. Allow to stand for 5-10 minutes before serving. Enjoy!