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Pumpkin Lasagna Rolls

Pumpkin Lasagna Rolls! Lasagna noodles are filled with a pumpkin & cheese mixture then rolled and smothered with a creamy gouda sauce.
Course: Main Course
Cuisine: American
Servings: 6 lasagna rolls
Author: The Kitchen Prep

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 8x8 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.