Ingredients
Scale
- 12 lasagna noodles, cooked al dente
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 container (15 oz) ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 cups Alfredo sauce (store-bought or homemade)
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little butter. Boil a large pot of salted water and cook the lasagna noodles according to the package directions until they are al dente. Drain the noodles and lay them out flat on sheets of parchment paper or wax paper to prevent them from sticking together.
- In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, beaten egg, Parmesan cheese, 1 cup of the mozzarella, minced garlic, dried sage, and nutmeg. Stir until the mixture is smooth and well-incorporated. Season with salt and pepper to taste. Spread about 1/4 cup of the pumpkin mixture evenly along the length of each cooked lasagna noodle, leaving about half an inch at one end to prevent the filling from squeezing out.
- Spread about 1/2 cup of the Alfredo sauce on the bottom of your prepared baking dish. Carefully roll up each noodle tightly and place them seam-side down in the dish. Pour the remaining Alfredo sauce over the tops of the rolls and sprinkle with the remaining 1 cup of mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and slightly golden. Let the rolls rest for 5 minutes, garnish with fresh sage leaves, and serve warm.
- Cook Time: 70 minutes