Sausage & Pumpkin Lasagna Roll-ups

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Fall in Florida takes a lot of imagination. I've got fall flowers in some pots on our front porch that I planted in 90 degree weather. We really want to buy some pumpkins for our house, but don't want them to melt or rot before Halloween actually gets here. We're all willing the cooler temps to arrive, but still are dealing with lots of humidity and lots of sun.

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Even if it doesn't technically feel like fall just yet, we are very talented at pretending it is. I've been baking and cooking fall recipes for weeks, one of the first being these pumpkin lasagna roll ups. I figured breakfast and dessert shouldn't get all of the pumpkin love, so why not spread it out to include dinner?

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I'm not a huge pasta fan in general, but somehow eating lasagna in this form appeals to me. I think it's the fact that it's easier to serve and not coated in as thick a layer of cheese as traditional lasagna. The addition of pumpkin to this recipe makes the ricotta filling incredibly creamy and delicious. There's just enough hint of pumpkin so you know you're eating a seasonal meal, while still nodding to the usual Italian dish.

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Sausage & Pumpkin Lasagna Rollups

  • 8 sheets lasagna
  • 1/2 onion, diced
  • 4 links sausage, removed from casing
  • 1 jar marinara sauce of choice
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried parlsey
  • 2 c. part-skim ricotta
  • 1 can pumpkin puree
  • 1 egg
  • 1/2 c. shredded Italian cheese
  • basil for garnish
  1. Preheat your oven to 375 degrees and coat bottom of 13x9 pan with thin layer of sauce.
  2. Cook lasagna noodles according to package instructions and set aside.
  3. In a large skillet, heat oil and saute onion.
  4. Add in sausage and cook until no longer pink.
  5. Pour in remaining marinara sauce, garlic, oregano, and parsley. Cover and simmer.
  6. In a bowl, combine ricotta, pumpkin and egg.
  7. Assemble your lasagna roll ups with a thin layer of the ricotta mixture of the noodle, topped with the sausage and marinara.
  8. Roll up the noodle and place seem side down in the baking dish. Repeat for remaining noodles.
  9. Top the lasagna with the remaining marinara sauce and a sprinkling of cheese.
  10. Bake for 30 minutes and garnish with fresh basil.