Name: Creamy Pumpkin Lasagna Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 90 min
Ingredients: 2 tablespoons butter, at room temperature (Use unsalted for better control of saltiness.); 3 tablespoons flour (all-purpose or Petra) (This is for the roux to thicken the sauce.); 4 cups milk, at room temperature (Ensure it’s at room temperature to prevent lumps in the sauce.); 2 cloves garlic, smashed (Infuses flavor into the béchamel.); 1 cup freshly grated Parmesan, divided (Reserve some for mixing into the filling.); 1/4 teaspoon ground nutmeg (Adds warmth to the sauce.); 1 teaspoon Kosher salt (Season to taste.); 1 1/2 cups canned pumpkin puree (Can use fresh pumpkin if prepped correctly.); 12 ounces bacon, diced (Use thick-cut for better texture.); 2 cups shredded mozzarella (Provides creaminess and stretch.); 1 1/2 cups ricotta cheese (Use whole milk for richness.); 1 teaspoon red pepper flakes (Adjust to taste for spiciness.); 1/2 teaspoon orange zest (Adds a citrusy note to balance flavors.); 12 lasagna noodles dried (Par-cooked as per package instructions.); 12 leaves fried sage (For garnish; adds flavor and visual appeal.)

I remember the first time I made these creamy pumpkin lasagna rolls — the house smelled like a Thanksgiving kitchen and every bite tasted like fall in a forkful. They’re lasagna turned elegant: tender par-cooked sheets rolled around a rich ricotta–mozzarella filling studded with crisp bacon, then striped with silky pumpkin and béchamel sauces and finished with fried sage. Perfect for holiday dinners, a cozy weekend supper, or any time you want something comforting with a seasonal twist.

Why you’ll love this dish

This recipe combines familiar comfort-food elements (lasagna, béchamel, and ricotta) with pumpkin’s subtle sweetness and warm spices. The rolls are easier to portion and prettier on the plate than a traditional layered lasagna, making them ideal for entertaining.

“A show-stopping twist on lasagna — creamy, savory, and just the right hint of fall.” — home cook review

Reasons to try it:

Great for holidays when you want something different but crowd-pleasing.
Portable, portioned rolls make plating and serving simple.
The dual sauces (pumpkin and white béchamel) add visual flair and layered flavor.
Can be made ahead and reheated with minimal fuss.

Step-by-step overview

Before you start, here’s the quick process so you know what to expect:

Make a classic béchamel and split it into two portions.
Stir pumpkin into one portion to make the pumpkin sauce.
Cook bacon until crisp; mix with cheeses, orange zest, and red pepper flakes for the filling.
Par-cook lasagna sheets, fill, and roll.
Arrange rolls in a pan, stripe with pumpkin and white sauces, then broil to finish.
Garnish with fried sage leaves and serve.

This overview helps you prep ingredients and timing all at once.

What you’ll need

2 tablespoons butter, at room temperature
3 tablespoons flour (all-purpose or Petra)
4 cups milk, at room temperature
2 cloves garlic, smashed
1 cup freshly grated Parmesan, divided
1/4 teaspoon ground nutmeg
Kosher salt
1 1/2 cups canned pumpkin puree
12 ounces bacon, diced
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 teaspoon red pepper flakes
1/2 teaspoon orange zest (from 1 small orange)
12 lasagna noodles (dried)
12 fried sage leaves (for garnish)

Substitution notes:

To make vegetarian: swap bacon for sautéed mushrooms or caramelized onions.
For gluten-free: use gluten-free lasagna noodles and a gluten-free flour for the roux.
Fresh pumpkin puree may be used; roast, mash, and drain excess moisture first.

Step-by-step instructions

Adapted from Giada’s Holiday Handbook (Episode 2: Classic Thanksgiving). Follow these concise steps.

Make the béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute.
Add milk slowly, about 1 cup at a time, whisking until smooth. Add smashed garlic and reduce heat to low. Maintain a gentle simmer and cook 20 minutes, whisking occasionally.
Stir in 1/2 cup Parmesan, nutmeg, and 2 teaspoons kosher salt.
Remove about 1 1/2 cups of the sauce to a bowl and set aside (this will be your white sauce). Whisk the pumpkin puree into the remaining sauce. Let both sauces cool slightly.
Cook the bacon: Heat a medium skillet over medium. Add diced bacon and cook, stirring often, until golden and crispy (10–12 minutes). Drain onto paper towels.
Make the filling: In a bowl, combine cooked bacon, mozzarella, ricotta, the remaining 1/2 cup Parmesan, red pepper flakes, orange zest, and 3/4 teaspoon kosher salt. Mix until even.
Preheat the broiler to high. Place one oven rack in the lower third and one in the top third of the oven.
Prepare the pan: Ladle 1 1/2 cups of pumpkin sauce across the bottom of a 9×13-inch baking pan. Reserve the remaining sauces.
Par-cook the noodles: Bring a large pot of salted water to a boil. Blanch lasagna sheets per package par-cook instructions (about 4 minutes). Remove with tongs and lay out on a baking sheet to cool enough to handle.
Fill and roll: Place one sheet vertically. Spoon a line of the ricotta mixture along the end closest to you. Spread the filling halfway down the noodle. Roll away from you and place seam-side down in the prepared pan. Repeat to make 12 rolls (two rows of six).
Stripe with sauces: Create stripes across the rolls with the two sauces. Start by ladling one-third of the pumpkin sauce along one side covering half a row. Next to it, ladle half of the white sauce covering the adjacent half row. Repeat with remaining pumpkin and white sauces, finishing with pumpkin (five stripes total).
Broil to finish: Place the pan in the lower third of the oven and broil 15 minutes to warm through. Move the pan to the top third and broil about 4 minutes until the top browns and the sauce bubbles. Watch closely to avoid burning.
Fry sage leaves (Cook’s Note): Pour 1 inch of oil into a small saucepan and heat over medium-high. Fry sage leaves four at a time for about 20 seconds, flipping so bubbles subside. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
Garnish each roll with a fried sage leaf and serve.

Best ways to enjoy it

Plate one or two rolls per person with a drizzle of extra warm béchamel.
Pair with a crisp green salad (arugula, lemon vinaigrette) to cut the richness.
Serve alongside roasted seasonal vegetables — Brussels sprouts or roasted carrots are excellent.
For wine: a medium-bodied white (Chardonnay) or a light red (Pinot Noir) complements the pumpkin and bacon.

Storage and reheating tips

Refrigerate within 2 hours of cooking. Store in an airtight container for up to 4 days.
To reheat single portions: cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave covered until hot. Aim for an internal temperature of 165°F (74°C).
To freeze: assemble rolls and flash-freeze on a baking sheet until firm, then transfer to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F for 25–35 minutes.
Food safety: always reheat thoroughly and discard leftovers that have been at room temperature longer than 2 hours.

Pro chef tips

Use room-temperature milk when making the béchamel to prevent lumps.
Whisk constantly when adding milk to the roux for a silky sauce.
Cook bacon until just crisp; it will firm more as it cools and in the oven.
Par-cook pasta slightly under package times—noodles should be pliable but not fully cooked so they finish tender in the oven.
Drain excess moisture from pumpkin or fresh puree to avoid a watery sauce.
For even rolls, measure the cheese mixture into equal portions (about 2–3 tablespoons per noodle).
Watch the broiler carefully during final browning — it can go from perfect to burned in seconds.

Creative twists

Vegetarian: omit bacon, add sautéed mushrooms, spinach, or caramelized onions.
Spicier: stir in a pinch more red pepper flakes or top with a chili oil drizzle.
Herb-forward: fold fresh thyme or sage into the ricotta filling.
Cheese swaps: use fontina or provolone for a different melt and flavor profile.
Mini version: make smaller rolls using half-sheets of pasta and serve as appetizers.
Make it gluten-free: use certified gluten-free lasagna noodles and a GF flour for the roux.

Helpful answers

Q: How long does this take from start to finish?
A: Active hands-on time is about 45–60 minutes. With simmering, par-cooking, and broiling, plan for roughly 90 minutes from start to table.

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes. Roast or steam cubed pumpkin, mash it, and drain excess liquid. Canned pumpkin is concentrated and consistent, so fresh may need reducing to avoid watery sauce.

Q: Can this be assembled ahead of time?
A: Absolutely. You can assemble the rolls, cover tightly, and refrigerate up to 24 hours before broiling. Add a few extra minutes to the baking time if chilled.

Q: Is it safe to freeze the cooked dish?
A: Yes. Freeze tightly wrapped or in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat to 165°F before serving.

Q: Any tips if my béchamel becomes lumpy?
A: Strain the sauce through a fine mesh sieve. For future batches, bring milk to slightly warm and add it slowly while whisking to prevent lumps.

Conclusion

If you want more pumpkin lasagna inspiration or other roll-up variations, check out this popular Pumpkin Lasagna RollUps Recipe for another take. For the original source and Giada’s version, see the recipe collection at Creamy Pumpkin Lasagna Rolls – Giadzy.

Enjoy these rolls warm, and don’t skip the fried sage — it’s the little showpiece that makes the dish feel festive.