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!
Why You'll Love This
Fall is all about pumpkin, often found in baked goods, but it’s also great in savory dishes. Often, pumpkin is used in baked goods like muffins, bread, cookies, etc. These Gluten-Free Pumpkin Stuffed Lasagna Rolls showcase pumpkin’s versatility.
Filled with a mixture of ricotta, pureed pumpkin, and rosemary, these rolls are topped with a rich mornay sauce made from brown butter and sage for a nutty autumn flavor. Finished with mozzarella and parmesan, this decadent dish is perfect for serving this fall!
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Ingredients
Here is everything you will need:
For the Lasagna
- Gluten-free lasagna sheets: A hearty base that’s gluten-free.
Filling
- Pureed pumpkin: Adds natural sweetness and creaminess.
- Nutmeg: Introduces warm, aromatic flavor.
- Salt: Enhances and balances flavors.
- Pepper: Adds subtle heat.
- Ricotta cheese: Provides creaminess and light texture.
- Parmesan cheese, grated: Adds salty, umami depth.
- Rosemary sprigs, minced: Imparts fragrant herbal notes.
Brown Butter Sage Mornay Sauce
- Butter: Creates a rich, velvety base.
- Sage leaves: Offers warm, earthy flavor.
- Gluten-free all purpose flour: Thickens for a creamy sauce.
- Milk, room temperature: Ensures a luscious consistency.
- Mozzarella cheese, shredded: Melts into a gooey layer.
- Pumpkin puree: Reinforces pumpkin flavor.
- Nutmeg: Adds warmth and depth.
- Salt: Balances richness.
- Pepper: Rounds out flavor with a gentle kick.
Toppings
- Mozzarella cheese, shredded: Creates a bubbly, golden topping.
- Parmesan cheese, grated: Provides a crispy, salty finish.
See recipe card below for a full list of ingredients and measurements!
Equipment
For this recipe, you will need; a large pot, a baking sheet, two bowls and a baking dish.
Instructions
For this recipe, I recommend using brown rice lasagna noodles, which hold up well and have a taste similar to regular lasagna. These brown rice lasagna noodles are the best out there! Barilla gluten-free noodles from Target are also a great option like this one. Just follow the box instructions, and avoid overcooking to prevent tearing.
To cook the lasagna sheets, bring a large pot of salted water to a boil and add 3-5 sheets at a time to avoid sticking. Cook according to the instructions, then lay the cooked sheets on a greased baking tray in a single layer. This will ensure a smooth process for the next step!
The Creamiest of Fillings
While pureed pumpkin is great on its own, adding ricotta cheese and rosemary elevates the filling. Ricotta is a classic in lasagna, and when combined with pumpkin, parmesan, and rosemary, it enhances those delicious fall flavors without overpowering the pumpkin.
You can use either canned pumpkin puree (not pumpkin pie filling) or roasted pumpkin for this recipe. I chose canned puree for convenience. Mix the pumpkin puree with nutmeg, salt, and pepper in one bowl, and combine ricotta, parmesan, and rosemary in another.
To assemble the lasagna rolls, spread 1.5 tablespoons of pumpkin filling in the center of each noodle, leaving space at the edges. Top with a tablespoon of ricotta filling, then roll tightly from one end to the other. Place the rolls seam-side down on a baking tray to keep them secure before transferring to a baking dish.
What Is Mornay Sauce?
These lasagna rolls wouldn’t be complete without a decadent mornay sauce! A mornay sauce starts with a roux (butter and flour) that becomes a béchamel by adding milk and spices like nutmeg. To make it a mornay (explanation here), simply add shredded cheese—in this recipe, we’ll use mozzarella.
While making a mornay sauce is straightforward, it requires patience. Take your time with each step, and if the sauce breaks, don’t worry—it’s easy to start over. Just read the instructions carefully and go slowly!
Making a Brown Butter Sage Mornay Sauce
To make the sauce, melt butter in a pot over medium heat and add sage leaves. Reduce to medium-low, stirring until the butter turns golden brown and nutty, then remove the crispy sage and set it aside. Dark fragments in the butter add flavor, but can be removed if desired.
Next, reduce heat to medium and whisk in flour until combined and thickened. Slowly add room-temperature milk while whisking until the sauce thickens enough to coat the back of a spoon.
Stir in freshly grated mozzarella to transform the béchamel into a mornay sauce, mixing until smooth. Finally, add pumpkin puree and spices, whisking to combine before removing from heat.
Assembling The Lasagna and Toppings
Once your gluten-free lasagna rolls and mornay sauce are ready, it’s time to assemble! Preheat the oven to 350°F. Start by adding a layer of mornay sauce to the bottom of an oven-safe baking dish, then arrange the lasagna rolls seam-side down—16 rolls total.
Pour the remaining mornay sauce over the rolls and top with a blend of parmesan and mozzarella cheese. Bake for 30 minutes, then broil on high for 2-3 minutes, watching closely to prevent burning. After removing from the oven, let it cool for 10 minutes, garnish with crispy sage leaves, and enjoy!
Serving Suggestions
For wine pairings, an oaky Chardonnay works well with the brown butter sage mornay, while a light Cabernet is a great choice for fall and winter dinners. Enjoy!
Storage
Gluten-free lasagna rolls are easy to store and taste even better reheated. Keep them in a sealed container or wrapped in plastic in the fridge for up to a week. Reheat in the microwave for a quick meal or in the oven for the best results. They're a fantastic leftover option!
Pairings
For a light and refreshing side dish to complement gluten-free pumpkin lasagna rolls, consider these options:
Gluten-Free Pumpkin Stuffed Lasagna Rolls
Course: DinnerCuisine: ItalianDifficulty: Easy16
Servings45
minutes40
minutesThis unique fall twist on the classic lasagna is not a recipe you want to miss!
Ingredients
- For the Lasagna
16 gluten-free lasagna sheets, cooked according to box instructions
- For the Filling
1 ½ cups of pureed pumpkin
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepper
1 cup of ricotta cheese
½ cup parmesan cheese, grated
5 rosemary sprigs, minced
- For the Brown Butter Sage Mornay Sauce
3 tablespoons butter
5 sage leaves
1 ½ tablespoons gluten-free all purpose flour
1 ½ cups milk, room temperature
1 cup mozzarella cheese, shredded
2 tablespoons pumpkin puree
1 teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepper
- For the Toppings
¾ cup of mozzarella cheese, shredded
¼ cup of parmesan cheese, grated
Directions
- 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!
Recipe Video
Notes
- When cooking the lasagna noodles in the pot, do 2-3 at a time to prevent the noodles from sticking together
[…] Pumpkin Lasagna Rolls: Here’s another savory recipe that includes a brown butter sauce! These pumpkin rolls are a fun twit on traditional lasagna! Don’t mis out on the delicious pumpkin filling or the brown butter mornay sauce that these rolls are baked in. […]