Pumpkin Lasagna Rolls

By Dianna Muscari

Published October 31, 2012, updated July 25, 2023

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Pumpkin Lasagna Rolls! Lasagna noodles are filled with a pumpkin & cheese mixture then rolled and smothered with a creamy gouda sauce.

Are you all Halloweened out yet?

Because I feel like Halloween has been going on for.ev.er. It could have something to do with the fact that I’ve been browsing some amazingly creative ghoulish goodies for weeks now. I have to admit that, despite my recent proclamation of my disinterest in the holiday, I’ve been inspired by all of the fabulousness out there on blogs, in magazines, on Facebook, and Pinterest…

{You even got me to make more than one Halloween inspired treat. You’re good.}

So, ok… I guess I sort of enjoy the non-scary parts of Halloween. It can be kinda fun. And alarmingly sugar-filled.

My teeth hurt just thinking about it all. I see you dentists out there dancing a little jig in your offices…

While we’re giving our molars time to recover from the assault, let’s set aside the fun size chocolate bars & candy corn and eat some veggies.

And cheese.

I think I’d be perfectly content with trading my Halloween loot for cheese. I know that’s a little abnormal, but I may just love cheese more than chocolate if you can believe it.

This little creation I thought up is a really fun use of all that pumpkin puree you’ve stashed in your pantry this fall. It might even be the perfect power-up meal for all the trick-or-treating that will be taking place tonight.

It’s filling enough to keep you from snacking on candy between knocks at the door, warming enough to keep the autumn chill in the air at bay, easy enough to whip up while your little goblins run around the house on a sugar high, and whimsical enough to get a thumbs up from every family member.

Plus, it’s swimming in Dofino Gouda cheese sauce. Let’s be real, nobody is going to turn that down. Not even picky pirates & princesses.

Wishing you a safe & sweet Halloween!

Pumpkin Lasagna Rolls

Pumpkin Lasagna Rolls! Lasagna noodles are filled with a pumpkin & cheese mixture then rolled and smothered with a creamy gouda sauce.
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Course Main Course
Servings 6 lasagna rolls
Author Dianna Muscari

Ingredients  

For Sauce

  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 3 tablespoons flour
  • 2½ cups milk warmed
  • 4 ounces Gouda cheese grated
  • ½ teaspoon sea salt

For Lasagna Rolls

  • 8 lasagna noodles cooked
  • 1 tablespoon butter
  • ⅓ cup chopped onion
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme, finely chopped
  • 1 cup ricotta cheese
  • ⅓ cup pumpkin puree
  • 1 egg
  • ½ teaspoon sea salt
  • ½ cup Gouda cheese for sprinkling over top

Instructions 

Make Sauce

  • In a medium pan over medium heat, melt butter and olive oil. Whisk in flour until there are minimal lumps and cook for 1-2 minutes, but do not brown.
  • Slowly add warm milk, whisking constantly. Bring to a bubble until slightly thickened, about 4-6 minutes.
  • Add grated Gouda cheese and whisk in until melted and smooth.
  • Season to taste with salt and set aside over low heat until ready to use.

Make Lasagna Rolls

  • Preheat the oven to 450 degrees. Prepare an 8×8 glass baking dish by spraying with non-stick cooking spray. Cover a large cookie sheet with foil and spray with non-stick cooking spray {this will help the noodles not to stick to the foil}. Set aside.
  • Bring a large pot of salted water to a boil, and cook lasagna noodles until al dente. {Remember, they will be baked also and you don't want them to get too mushy.}
  • Meanwhile, in a small sauté pan, melt a tablespoon of butter and cook onion and thyme until softened and just beginning to turn golden.
  • Remove from heat and place sauteed onion in a medium bowl. Add ricotta, pumpkin puree, and egg, and salt, and mix together until well incorporated.
  • Ladle about half of the cheese sauce into prepared glass baking dish and spread out over the bottom.
  • When noodles are finished cooking, carefully remove from water and place each noodle on prepared baking sheet.
  • One at a time, scoop about 2 tablespoons {or more if you can fit it without overflow} of pumpkin/cheese mixture onto each noodle and spread evenly over length of noodle.
  • Roll each noodle up from the short end and place, seam side down, in baking dish with sauce. Repeat until all noodles are snugly in place.
  • Pour remaining cheese sauce over rolls. Sprinkle with extra grated cheese, and cover baking dish with foil.
  • Bake for about 20 minutes, until heated through and bubbly.
  • Remove from oven and uncover. Bake for another 5-8 minutes until the top begins to brown and the edges are bubbly and golden.

11 comments

  • The Kitchen Prep
    13 years ago Reply

    Thanks, Chineka! It's a fun twist on regular lasagna and we really enjoyed it. Hope you do, too! 🙂

  • chineka
    13 years ago Reply

    mmmm…. this recipe is two of my favorite things combined into one, pumpkin and lasagna. It looks delicious.

  • The Kitchen Prep
    13 years ago Reply

    @ Will – Thank you! 🙂

    @ Michelle's Tasty Creations – Thanks for stopping by! I'll be sure to pop over to your page soon!

    @Terry – Thanks a bunch, I don't usually post nutritional info… mostly because I have no idea what it would be! This particular recipe is not a "good for you" recipe {high in fat & calories due to the cheese, which is what makes it delicious, of course.} But, you could certainly reduce the calorie-factor by using part skim ricotta, reduced fat cheese, and low fat milk as a substitute. Hope that helps!

  • Terry(BZTeacher)
    13 years ago Reply

    I LOVE anything with pumpkin! And this looks SOOO good!
    Do you ever post the nutrition info for a recipe?
    I would like that info before making it.
    Terry

  • Terry(BZTeacher)
    13 years ago Reply

    I LOVE anything with pumpkin! And this looks SOOO good!
    Do you ever post the nutrition info for a recipe?
    I would like that info before making it.
    Terry

  • Michelle's Tasty Creations
    13 years ago Reply

    Hi there,
    I found you on FB and this dish is delicious. I would love to invite you to share this, and any others you would like to, at my Creative Thursday link party (open thru Monday each week) at http://www.michellestastycreations.com. Have a great weekend 🙂
    Michelle

  • Marie
    13 years ago Reply

    It's way too early to be drooling! Gouda cheese is my all time favorite cheese. grew up with the Blue Cock brand and it's still my # 1. I'll have to try Dofino. If you recommend it, I know it's gotta be good.

    Congrats to another fab creation!

  • Brinked
    13 years ago Reply

    That looks delicious!

  • Kaylee
    13 years ago Reply

    You and I are alike. I would trade just about anything for cheese : ) Pinning this to make soon!

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Welcome!

Hi, I’m Dianna! I share elevated yet easy recipes and effortless entertaining ideas that help you cook with confidence and host with joy. Around here, fresh ingredients, thoughtful details, and warm hospitality make every meal feel special. I’m so glad you’re here!

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