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Pumpkin Lasagna Rolls With Bacon

Pumpkin lasagna rolls with bacon in a creamy pumpkin sauce, baked until bubbly and golden with melty mozzarella. Tender lasagna noodles are filled with a savory ricotta mixture and rolled for easy, sliceable servings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Lasagna noodles
  • 12 lasagna noodles Cooked and drained.
Bacon
  • 8 bacon Cooked and crumbled.
Ricotta filling
  • 2 cup ricotta
  • 1 egg
  • 0.5 cup parmesan
  • 0.5 cup pumpkin puree
  • 1 tsp sage
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Pumpkin cream sauce
  • 1 can (15 oz) pumpkin
  • 1.5 cup heavy cream
  • 3 garlic cloves Minced.
  • 0.5 cup parmesan
  • 0.25 tsp nutmeg
Mozzarella
  • 2 cup shredded mozzarella

Equipment

  • 1 sheet pan

Method
 

Preheat and grease
  1. Preheat oven to 375F and grease a 9x13 dish.
Make the pumpkin cream sauce
  1. In the baking dish, pour most of the pumpkin cream sauce into the bottom so it forms a thin layer under the rolls.
Mix ricotta filling
  1. In a bowl, mix ricotta, egg, parmesan, pumpkin puree, sage, salt, and black pepper until smooth and evenly combined.
Assemble rolls
  1. Lay cooked lasagna noodles flat and spread the ricotta filling over each noodle.
Add bacon and roll
  1. Scatter the cooked and crumbled bacon over the filling, then roll up each noodle and place seam-side down in the sauce.
Top and bake
  1. Pour the remaining sauce over the rolls and scatter shredded mozzarella on top.
Bake until bubbly and golden
  1. Bake for 35-40 minutes at 375F, until the sauce is bubbly and the cheese is golden.
Rest before serving
  1. Rest for 10 minutes before serving so the rolls set and slice more cleanly.

Notes

Pro tip: If the lasagna noodles are very wet, pat them dry before spreading ricotta so the rolls stay firm. Store covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, swap half the heavy cream for milk (texture will be slightly thinner).