Description
A creamy blend of pumpkin puree, sage, and ricotta fills tender lasagna noodles rolled around crispy bacon, then baked until the cheeses turn golden and bubbly, releasing warm fall aromas.
Ingredients
- 8 ounces lasagna noodles
- 1 tablespoon olive oil
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon ground sage
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 slices bacon cooked and crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cook the lasagna noodles according to package instructions, drain, and toss with olive oil to prevent sticking.
- In a medium bowl whisk together pumpkin puree, heavy cream, ground sage, cinnamon, nutmeg, salt, and black pepper until smooth.
- In a separate bowl combine ricotta cheese, egg, half of the shredded mozzarella, and half of the grated Parmesan. Mix until evenly blended.
- Lay one lasagna noodle flat, spread a thin layer of the ricotta mixture, then a thin layer of the pumpkin mixture, and sprinkle with crumbled bacon. Roll the noodle tightly and place seam side down. Repeat with remaining noodles.
- Spread a thin layer of the pumpkin mixture on the bottom of a 9×13-inch baking dish. Arrange the lasagna rolls in a single layer, then pour the remaining pumpkin mixture over the top. Sprinkle with remaining mozzarella and Parmesan.
- Bake for 25–30 minutes until the cheese is melted and the top is lightly golden. Let rest 5 minutes, then garnish with chopped parsley before serving.
Notes
- For a lighter version use turkey bacon or omit bacon and add chopped spinach.
- Homemade pumpkin puree adds depth of flavor compared to canned.
- Assemble the rolls ahead of time and refrigerate; bake just before serving.
- Store leftovers covered in the refrigerator for up to 3 days and reheat under foil.