Look no further for a savory fall recipe! These Gluten-Free Pumpkin Stuffed Lasagna Rolls with a brown butter sage mornay sauce are calling your name!Jump to Recipe
The Perfect Savory Fall Recipe
It doesn’t get more fall than pumpkin inspired recipes! Often, pumpkin is used in baked goods like muffins, bread, cookies, etc. But what about the savory recipes? Pumpkin is such a versatile ingredient and is the perfect addition to countless dishes! These Gluten-Free Pumpkin Stuffed Lasagna Rolls are just one of the many recipes that pumpkin shines in.
These gluten-free lasagna rolls are stuffed with a mixture of ricotta cheese, pureed pumpkin, and rosemary sprigs to create a delicious filling. Then, a rich and decadent mornay sauce is coated at the bottom and top of the lasagna rolls. The base of this moray sauce is made from brown butter with sage leaves. Furthermore, it yields a nutty, autumn flavor profile that pairs beautifully with the pumpkin! The rolls are then finished with a generous amount of mozzarella and parmesan cheese. The end result is a decadent recipe that is the perfect dish to serve up this autumn!
Best Gluten-Free Lasagna
For this recipe I have found success with a couple different brands of gluten-free lasagna sheets. Gluten-free lasagna noodles have a bad habit of falling apart. These brown rice lasagna noodles are the best out there! Not only do they hold up well, but they have a similar consistency and taste to that of regular lasagna. I have also used this Barilla one from Target! Both are great options and work very well for this recipe. If you follow the box instructions, they’re very easy to cook. Just avoid overcooking them as they can tear or break.
So, to start cooking our lasagna sheets, you are going to bring a large pot of salted water to a boil, then add in your gluten-free lasagna sheets to the pot. I recommend adding three to five at a time, depending on the size of the pot, to prevent the sheets from sticking together. Cook according to the box instructions. However, if you’re cooking in sections, lay the cooked sheets on a greased baking tray. Repeat with all of the lasagna sheets. To ensure a smooth process, lay all of the lasagna sheets on a large baking sheet or two. Ensure that the sheets aren’t laying on top of one another. This is important for the next step.
The Creamiest of Fillings
While pureed pumpkin is great on its own, ricotta cheese and rosemary are the secret ingredients that bring this filling to the next level! Ricotta is typically used in lasagna recipes, so this is nothing new. That being said, the combination of pumpkin, ricotta, parmesan cheese, and rosemary brings out those delicious fall notes. Plus, the pumpkin is beautifully balanced in this recipe so that is not overpowering.
First thing’s first, the pumpkin puree! There are two different options here. One, regular canned pumpkin puree. Please note that this is not to be confused with pumpkin pie filling. Pumpkin pie filling is meant for just that, pumpkin pies, and is very sweet! The second option is roasting a sliced pumpkin and using the insides for the filling. Either option works and there’s really not much of a difference in taste! Just a difference in bragging rights and, of course, time!
For this recipe, I opted to use the canned pumpkin puree. I like to add the seasoning directly to the puree to really bring out the flavor. In one bowl, add the pumpkin puree with the nutmeg, salt and pepper. Mix together and then set aside. In another bowl, mix together the ricotta, parmesan and rosemary sprigs. Set aside. While you can combine the two, I like to layer them in the next step.
Now to add our fillings to the lasagna and transform them into lasagna rolls! Add a tablespoon and a half of the pumpkin filling to the middle of each noodle and spread across to coat the noodle. Leave space along the sides and end of the noodle. Then, spread a tablespoon of the ricotta filling on top of the pumpkin filling. Thus, layering each filling. Repeat with the rest of the lasagna sheets. To roll, grab one end of the lasagna sheet and roll tightly towards the other side. Arrange the rolls seam-side down along one of the baking trays. This will prevent the rolls from unraveling. You’ll be transferring them to a baking dish later.
What Is Mornay Sauce?
Of course, what would these lasagna rolls be without the decadent sauce? For this recipe, we’ll be using a mornay sauce. If you are unfamiliar with what exactly a mornay sauce is, that’s okay! It isn’t a common term and is often confused for a béchamel. I’ve also got an explanation in my Potato and Onion Bake featuring a mornay sauce here as well.
This sauce is one of the many foundational sauces in French cuisine. A mornay sauce starts with a roux; which is a white sauce made from butter and flour, and then transforms into a béchamel sauce. This is just adding a milk or heavy cream followed by spices like nutmeg to a roux. To create a mornay, you simply add shredded or grated cheese to the béchamel sauce. There are a few different variations on what cheeses are used in a mornay sauce, however in this recipe we will be using mozzarella cheese.
Much like a roux or béchamel sauce, a mornay sauce is easy to make but you just need to be patience. It’s all about starting slow and completely each step fully before moving onto the next step. And if the sauce breaks (doesn’t work), that’s okay! It happens and it’s very easy to start over. Just remember to go slow and read the instructions thoroughly before starting.
Making a Brown Butter Sage Mornay Sauce
To create our sauce, we are going to start with melting your butter over medium heat in a hot pot. Then add your sage leaves on top. Reduce the heat to medium-low and stir continuously until the butter is a golden brown with a nutty aroma and the sage leaves are crispy. Carefully, remove the sage leaves with a fork and set on a paper towel lined plate. Note that there may be dark fragments at the bottom of the butter. If they bother you, you can remove them but you don’t have to. They add aa lot of flavor to the sauce and won’t affect the consistency.
Now that we have our brown butter infused with sage, we can move onto the next step. Reduce the heat to medium and whisk in the flour into the brown butter. Continue to whisk until the butter and flour combine. The two should begin to thicken. Then, slowly pour in the milk as you continue to whisk. It will thicken up, just be patient! Note that the milk should be room temperature or slightly lukewarm. Do not use cold milk as it will shock the butter and could cause the sauce to break.
Once your sauce has thickened enough to coat the back of a spoon, whisk in the mozzarella cheese. This is where we take our sauce from a béchamel to a mornay sauce. Remember to use freshly grated mozzarella instead of pre-packaged shredded mozzarella. Freshly grated cheese will melt much easier and combine with the sauce more naturally. Stir until all of the cheese is combined with the sauce. Lastly, add in the pumpkin puree and spices. Whisk again to combine before removing from heat.
Assembling The Lasagna and Toppings
Once your gluten-free lasagna rolls are assembled and your mornay sauce is complete, it is time to put it all together and add toppings! For this step you will also need your shredded mozzarella and grated parmesan cheeses. First, preheat the oven to 350 degrees Fahrenheit. Add a layer of the mornay sauce to the bottom of an oven-safe baking dish. Then, carefully arrange the gluten-free pumpkin lasagna rolls into the baking dish. Make sure you set them down seam-side down to avoid them unraveling. There should be 16 rolls total in the baking dish.
Once all of the rolls are situated in the baking dish, pour the rest of the mornay sauce across the top and sides of the rolls. Finish with the blend of parmesan and mozzarella cheese before popping in the oven. This will add a beautiful cheesy layer to crisp up over top of the rolls. Finally, bake for half an hour on the center rack. Before removing from the oven, broil on high for two to three minutes. Remember to keep a close eye on your dish during this time as it can burn quickly! Then, remove from oven and allow to cool for 10 minutes. Garnish with the crispy sage leaves and enjoy!
Storing and Re-Heating
What I love most about gluten-free lasagna rolls is how easy it is to store and how yummy it is when it is re-heated. It keeps its flavor and texture the day after and many beyond! Much like spaghetti or chili, lasagna is just one of those dishes that may just be even better as leftovers than fresh out of the oven. That is, if you have any leftovers!
If you do have leftovers, just make sure to properly store in your refrigerator in a sealed container or tightly sealed with plastic wrap over a dish. Lasagna is good for just about the rest of the week, but no longer. To re-heat, you may simply pop it into the microwave for a quick lunch. Or, you may re-heat in the oven for best results. Either way, the lasagna holds up well and makes for a great leftover meal!
If you’re looking for a great side dish to go alongside these gluten-free pumpkin lasagna rolls, I have a few options for you! Keep in mind that this dish is rich in flavor and slightly heavy. So, we’ll need a side dish that is light and refreshing. A few of my favorites include:
- Persimmon Salad: Persimmons are a great produce to take advantage of during fall! Plus, they pair beautifully with pumpkin. This salad makes for a great side because it’s full of fresh flavors that compliment the pumpkin lasagna.
- Vegan Kale Caesar Salad: You don’t have to follow a vegan diet to love this salad! This Tuscan kale salad with vegan Caesar dressing and crunchy, turmeric-roasted chickpeas is so easy to make and tastes even better than it sounds!
- Roasted Beet and Citrus Salad: This refreshing salad with roasted beets and avocado is a unique option to serve as a starter or side dish to this main course. Its creamy, nutty flavors and citrus vinaigrette serve as a nice palette cleanser.
- Autumn Kale and Pecan Salad: Take advantage of fall produce with this Autumn Kale and Pecan Salad! This recipe features figs, squash, apples, and a homemade maple-thyme vinaigrette to tie it all together. The pumpkin compliments this produce forward salad wonderfully!
If you’re looking for a wine pairing, I like to enjoy a nice glass of chardonnay or a light cabernet with these pumpkin lasagna rolls. The brown butter sage mornay pairs nicely with an oaky chardonnay. But during fall and winter, I usually opt for a red wine. I find a cabernet and a few of these lasagna rolls makes for the perfect dinner!
Gluten-Free Pumpkin Stuffed Lasagna RollsCourse: DinnerCuisine: ItalianDifficulty: Easy
This unique fall twist on the classic lasagna is not a recipe you want to miss!
- For the Lasagna
16 gluten-free lasagna sheets, cooked according to box instructions
- For the Filling
1 1/2 cups of pureed pumpkin
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup of ricotta cheese
1/2 cup parmesan cheese, grated
5 rosemary sprigs, minced
- For the Brown Butter Sage Mornay Sauce
3 tablespoons butter
5 sage leaves
1 1/2 tablespoons gluten-free all purpose flour
1 1/2 cups milk, room temperature
1 cup mozzarella cheese, shredded
2 tablespoons pumpkin puree
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
- For the Toppings
3/4 cup of mozzarella cheese, shredded
1/4 cup of parmesan cheese, grated
- For the Lasagna Sheets
- Bring a large pot of salted water to a boil, then add the gluten-free lasagna sheets to the pot. I recommend adding 3-5 at a time, depending on the size of the pot, to avoid the sheets from sticking together.
- Cook according to the box instructions, and if cooking in sections, lay the cooked sheets on a greased baking tray. Repeat with all of the lasagna sheets.
- To ensure a smooth process, lay all of the lasagna sheets on a large baking sheet or two. Ensure that the sheets aren’t laying on top of one another.
- For the Filling
- In one bowl, add the pumpkin puree with the nutmeg, salt and pepper. Mix together, then set to the side.
- In another bowl, mix together the ricotta, parmesan and rosemary sprigs.
- Add a tablespoon and a half of the pumpkin filing to the middle of each noodle and spread across to coat the noodle.
- Then, spread a tablespoon of the ricotta filling on top of the pumpkin filling. Repeat with the rest of the lasagna sheets.
- To roll, grab one end of the lasagna sheet and roll tightly towards the other side. Arrange the rolls seam-side down along one of the baking trays. You’ll be transferring them to a baking dish later.
- For the Mornay Sauce
- Melt the butter over medium heat, then add the sage leaves.
- Reduce the heat to medium-low and stir continuously until the butter is a golden brown with a nutty aroma and the sage leaves are crispy.
- Carefully, remove the sage leaves with a fork and set on a paper towel lined plate.
- Whisk in the flour into the brown butter. Then, slowly pour in the milk as you continue to whisk. It will thicken up, just be patient.
- Once the sauce is thick enough to coat the back of a spoon, whisk in the cheese. Stir until all of the cheese is combined with the sauce.
- Then, add the pumpkin puree and spices. Whisk again to combine before removing from heat.
- For the Toppings
- Preheat the oven to 350 degrees Fahrenheit.
- Add a layer of the mornay sauce to the bottom of an oven-safe baking dish.
- Then, carefully arrange the pumpkin lasagna rolls into the baking dish. Make sure you set them down seam-side down to avoid them unraveling.
- Once all of the rolls are situated in the baking dish, pour the rest of the mornay sauce across the top and sides of the rolls.
- Finished with the blend of parmesan and mozzarella cheese before popping in the oven.
- Bake for 30 minutes on the center rack. Broil on high for 2-3 minutes- remember to keep a close eye on it during this time.
- Then, remove from the oven and allow to cool for 10 minutes. Garnish with the crispy sage leaves and enjoy!
- When cooking the lasagna noodles in the pot, do 2-3 at a time to prevent the noodles from sticking together