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Pumpkin Lasagna Rolls With Bacon

Pumpkin lasagna rolls with bacon in a creamy pumpkin sauce are baked until bubbly and golden. Each pasta roll is filled with a ricotta mixture and topped with mozzarella for a melty, crispy-bacon finish.
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Prep Time 30 minutes
Cook Time 40 minutes
rest 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lasagna noodles
  • 12 lasagna noodles Cooked, then drained and patted dry so they roll easily.
Bacon
  • 8 bacon Cooked and crumbled.
Ricotta filling
  • 2 cup ricotta
  • 1 egg
  • 0.5 cup parmesan Finely grated.
  • 0.5 cup pumpkin puree
  • 1 tsp sage
  • 1 salt To taste.
  • 1 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 For the sauce.
  • 0.25 tsp nutmeg
Mozzarella
  • 2 cup shredded mozzarella

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and sauce
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the rolls don’t stick.
  2. Make the pumpkin cream sauce by warming the pumpkin, heavy cream, garlic, parmesan, and nutmeg, then pour most of it into the greased baking dish.
Fill and assemble
  1. Mix the ricotta filling by combining ricotta, egg, parmesan, pumpkin puree, sage, salt, and black pepper until smooth.
  2. Spread ricotta filling on each cooked lasagna noodle and scatter crumbled bacon over the top.
  3. Roll up each noodle and place the rolls seam-side down in the sauce.
  4. Pour the remaining sauce over the rolls and scatter shredded mozzarella on top, making sure the cheese is evenly distributed.
Bake and rest
  1. Bake at 375F for 35-40 minutes, until the sauce is bubbly and the mozzarella is golden.
  2. Rest the rolls for 10 minutes before serving so the filling sets and slices cleanly.

Notes

Pro tip: keep the cooked noodles from drying out—cool them briefly and pat dry so they roll without cracking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended due to the dairy-based filling texture. For a lower-fat swap, use part-skim ricotta and half-and-half in the sauce.