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Pumpkin Lasagna Rolls With Bacon

Pumpkin lasagna rolls with bacon are baked in a creamy pumpkin sauce until bubbly, golden, and tender. Each lasagna noodle is rolled with ricotta and bacon, then topped with mozzarella for a melty finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

lasagna noodles
  • 12 lasagna noodles cooked
bacon
  • 8 strips bacon cooked and crumbled
ricotta filling
  • 2 cup ricotta
  • 1 egg
  • 0.5 cup parmesan
  • 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 clove garlic minced
  • 0.5 cup parmesan
  • 0.25 tsp nutmeg
topping
  • 2 cup shredded mozzarella

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and grease a 9x13 dish.
  2. Cook the lasagna noodles, then drain and set aside.
Make pumpkin cream sauce
  1. Pour most of the pumpkin cream sauce into the greased 9x13 dish.
Mix ricotta filling
  1. In a bowl, mix ricotta, egg, parmesan, pumpkin puree, sage, salt, and pepper until evenly combined.
Assemble and roll
  1. Lay out the cooked lasagna noodles and spread ricotta filling on each noodle.
  2. Scatter the cooked and crumbled bacon over the ricotta-filled noodles.
  3. Roll each noodle up tightly and place seam-side down in the sauce.
  4. Pour the remaining sauce over the rolls, then scatter shredded mozzarella on top.
Bake and serve
  1. Bake at 375F for 35-40 minutes, until the sauce is bubbly and the top is golden.
  2. Rest for 10 minutes before serving to help the rolls set.

Notes

Pro tip: Spread the ricotta filling thinly so the rolls close without pushing out during baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered at 325F until warmed through. Freezing is not recommended due to cream sauce texture, but you can prep and assemble (unbaked) up to 24 hours ahead. For a lighter option, use half-and-half in place of heavy cream, noting the sauce may be slightly less rich.