Name: Pumpkin Lasagna Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 10 uncooked regular lasagna noodles (Do not use "no boil" ); 1 lb. ground chicken sausage (or 4 links, uncooked & casings removed); 1 tsp. kosher salt; ½ tsp. pepper; 1 tsp. garlic powder; 1/2 yellow onion (diced); 1 15-oz. container whole milk ricotta cheese; 2 cloves garlic (minced); 1 cup fresh spinach leaves (chopped ); ¼ cup grated parmesan cheese; 1 15-oz. can pure pumpkin puree; 1/2 yellow onion (diced); 2 cloves garlic (minced); 2 tbsp. butter or ghee; 1 tbsp. flour (can use gluten-free); 1 cup unsweetened plain almond milk; 1 tsp. dried thyme leaves; 1 tsp. kosher salt; 1/2 tsp. black pepper

Jump to Recipe Print Recipe

Chicken sausage, spinach and rich ricotta cheese are wrapped in boiled lasagna noodles then topped with a fragrant and slightly sweet pumpkin sauce!

As if lasagna needed any more reasons to be even more delicious, here comes a fall-inspired twist that will make your taste buds dance with delight! Picture this: juicy chicken sausage, rich ricotta cheese, and fresh spinach, all wrapped in al dente lasagna noodles and topped with a creamy pumpkin sauce. These Pumpkin Lasagna Rolls are the ultimate comfort food dish with a savory autumn flair. Whether you’re feeding a crowd or just treating yourself, this simple pumpkin lasagna recipe will have you coming back for more.

By combining juicy chicken sausage, rich ricotta cheese and fresh spinach with al dente noodles and a pumpkin-based pasta sauce, you might feel like you’re abandoning the traditional lasagna flavors, but not to worry, the OG lasagna rolls will always hold a special place in our hearts.

Why Make Pumpkin Lasagna Rolls?

You might be wondering, “Why mess with a classic lasagna?” Trust me, these pumpkin lasagna rolls are less of a replacement and more of a delightful variation on a beloved favorite. The combination of savory chicken sausage and the subtle sweetness of pumpkin puree creates a harmonious blend of flavors that will leave you craving more. Not to mention, the individual pieces are perfectly portioned, making for a pretty presentation at any dinner table.

What Ingredients Do I Need?

With a few key ingredients, you’ll have a delectable dish that’s both easy to make and impressive to serve. You can feed a crowd and have fun creating your little masterpieces. Now let’s get to work!

These pumpkin lasagna rolls are made of:

Ground chicken sausage
Sautéed onions
Garlic
Whole milk ricotta
Fresh spinach
Whole wheat lasagna noodles
Parmesan cheese
Creamy pumpkin sauce

More on the Creamy Pumpkin Sauce! I have a feeling you’ll be looking for more ways to work this into your pasta rotation. In lieu of tomatoes, you’ll use canned pumpkin puree (not pumpkin pie!) to create a rich and hearty base. The sauce is made creamy with a little unsweetened almond milk and thickened by a butter + gluten free flour roux. For flavor you’ll add in onions, garlic and thyme! It’s so, so fragrant.

Here’s how you’ll make the Pumpkin Lasagna Rolls:

Don’t let the list of ingredients intimidate you— I promise they’re all simple and you can do a lot of them at the same time. For instance the noodles will boil at the same time you’re making the creamy sauce, then once everything is rolled you’ll bake in the oven and relax. Maybe throw on some Hocus Pocus… too soon!?

Here’s a step-by-step guide to creating this comforting dish:

Preheat the oven to 350 degrees.
Cook the Lasagna Noodles:
- Bring a large pot of water to a boil over high heat. Once boiling, add two lasagna noodles at a time and cook until soft and bendy, about 4-5 minutes. Place cooked noodles onto a sheet pan, then continue to cook the remaining noodles in batches.
Prepare the Filling:
- Heat 1 tbsp. olive oil over medium heat in a skillet. Add ground chicken sausage and cook until browned, about 3-4 minutes. Remove from the pan and add to a large mixing bowl.
- In the same skillet, heat another 1 tbsp. olive oil and add 1/2 diced onion and 2 minced garlic cloves. Cook until soft, then add to the mixing bowl with the sausage. Mix in chopped spinach and season with salt and pepper.
Make the Creamy Pumpkin Sauce:
- In the same skillet, heat another 1 tbsp. olive oil, then add 1/2 diced onion and 2 minced garlic cloves. Cook until soft, then add butter to melt. Whisk in gluten-free flour to create a roux, then add almond milk in splashes. Once all milk is added, stir in pumpkin puree and season with salt, pepper, and thyme.
Assemble the Lasagna Rolls:
- Spray a round baking dish with cooking spray and spoon in 1/2 cup of pumpkin sauce.
- On a work surface, lay one lasagna noodle down. Spread a couple spoonfuls of the ricotta mixture along the noodle, leaving about 3-4 inches without filling. Gently roll the noodle to the end and place it seam-side down in the baking dish. Repeat with all noodles.
Bake to Perfection:
- Top the lasagna rolls with the remaining pumpkin sauce and grated parmesan cheese. Bake in the preheated oven for 20 minutes, or until golden and bubbling. Let cool slightly before serving.

Top Tips for Perfect Pumpkin Lasagna Rolls

Here are some tips to ensure your pumpkin lasagna rolls turn out perfectly every time:

Use room temperature ingredients: This ensures the filling is easy to spread and the flavors blend seamlessly.
Don’t overcook the noodles: Al dente is key here, as the noodles will continue to cook slightly in the oven.
Customize your filling: Feel free to swap the chicken sausage for Italian sausage or make a vegan version with dairy-free ricotta and vegan cheese.
Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven covered with aluminum foil to prevent drying out.

What to Serve with Pumpkin Lasagna Rolls?

These pumpkin lasagna rolls are hearty enough to be served as a main dish. You could also add a side of garlic bread for extra indulgence, or a crisp, green salad to balance out the richness of the dish. The possibilities are endless!

Whether you’re hosting a dinner party or enjoying a cozy family meal, these sides will complement the savory and slightly sweet flavors of your pumpkin lasagna rolls perfectly.

FAQs

Yes! While the recipe calls for ground chicken sausage, you can easily substitute it with Italian sausage, turkey sausage, or even a plant-based sausage for a vegetarian option. Just be sure to adjust the cooking time if necessary.

Absolutely! You can assemble the lasagna rolls and store them in the refrigerator for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or aluminum foil. When ready to bake, you may need to add a few extra minutes to the cooking time.

Store any leftover lasagna rolls in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) covered with aluminum foil to prevent them from drying out.

Yes, these rolls freeze well! Assemble the rolls, but do not bake them. Instead, cover the dish tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 350°F (175°C) for 45-60 minutes, or until heated through.

Absolutely! To make a vegan pumpkin lasagna, simply swap out the chicken sausage for a plant-based alternative and use dairy-free ricotta and vegan cheese in the filling. For the sauce, replace the butter with vegan butter and use your favorite unsweetened plant-based milk. You’ll still achieve that creamy, rich texture that makes these lasagna rolls so irresistible.

Ensure you use enough Parmesan cheese and consider broiling for 2-3 minutes at the end. Also, check that your oven is preheated to 350°F (175°C) and bake for the full 20 minutes. If needed, use a bigger pan or adjust the oven rack.

Absolutely! If you’re looking to switch things up or have some dietary preferences, there are several substitutions you can make to the pumpkin filling. Try using vegan ricotta, adding cream cheese for richness, or spicing up with cayenne pepper and sage leaves. For a sweet touch, add brown sugar or pumpkin spice while ensuring the flavors remain balanced.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!