Look no further for a savory fall recipe! These Gluten-Free Pumpkin Stuffed Lasagna Rolls with a brown butter sage sauce and toasted pumpkin seeds is calling your name.Jump to Recipe
The Perfect Savory Fall Recipe
It doesn’t get more fall than pumpkin puree! 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 recipes! These Gluten-Free Pumpkin Stuffed Lasagna Rolls is just one 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 rich filling. Then, mozzarella cheese is placed over the puree before the lasagna noodle is delicately rolled and cooked. Finished with a brown butter sage sauce, this rich recipe is the perfect dish to serve up this autumn!
While pureed pumpkin is great on it’s own, ricotta cheese and rosemary are the secret ingredients that bring this filling to the next level!
First thing’s first, the pumpkin puree. There are two different options here. One, regular canned pumpkin puree (note: not to be confused with pumpkin pie filling). The second option is roasting a baking pumpkin and using the insides for the filling. Either option works and there’s really not much of a difference in taste!
Once you have the pumpkin filling, add the ricotta cheese and rosemary sprigs. Stir together until thoroughly combined and very creamy. That’s it! The filling is so easy to make, and just like the rest of the recipe, comes together in just minutes.
Now that the filling is ready, it’s time for the noodles.
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.
Start by bringing a large pot of salted water to a boil, then add about 15 lasagna sheets. NOTE: be sure to avoid the lasagna noodles sticking together as they cook.
Once the noodles are al dente, drain the water and allow the noodles to cool. Then, place the noodles in a greased baking dish. Add the filling to the middle of the lasagna noodles, then top with shredded mozzarella cheese. Carefully roll the lasagna noodle, then repeat with the rest!
Of course, what would these lasagna rolls be without the decadent brown butter sage sauce?
Melt one stick of unsalted butter over medium heat, then add five sage leaves. Reduce the heat to medium-low and continue stirring for about seven to ten minutes until the sauce is a rich brown. Place a colander over a bowl, and strain the sauce. Then, pour the sauce over the lasagna rolls.
Finishing the Lasagna Rolls
Preheat the oven to 350 degrees Fahrenheit and bake the lasagna rolls for 15 minutes uncovered. Once the edges turn up slightly and are crispy, remove from the oven. Top with a handful of mozzarella cheese and toasted pumpkin seeds. Then, enjoy!
Gluten-Free Pumpkin Stuffed Lasagna RollsCourse: RecipesDifficulty: Easy
Lasagna has never tasted so good!
- For the Filling
1 1/2 cups of pureed pumpkin
1 cup of ricotta cheese
5 rosemary sprigs, minced
- For the Lasagna Rolls
15 gluten-free lasagna noodles
1 cup of mozzarella cheese
- For the Brown Butter Sage Sauce
1 stick of unsalted butter
5 sage leaves
- For the Toppings
1/2 cup of mozzarella cheese
1/4 cup of pumpkin seeds, toasted
- For the Filling
- In a medium-sized bowl, combine the pumpkin puree, ricotta cheese, and rosemary sprigs
- For the Lasagna Noodles
- Bring a large pot of salted water to a boil, then cook the lasagna noodles until al dente
- Allow to cool for 5 minutes then place in a greased baking dish
- Add a spoonful of the filling to the middle of the noodle and spread to cover the whole lasagna sheet
- Top with mozzarella cheese, then roll tightly
- Repeat with the rest of the lasagna
- Preheat the oven to 350 degrees Fahrenheit
- For the Sauce
- Melt the butter over medium heat, then add the sage leaves
- Reduce the heat to medium-low and stir continuously until brown
- Place a colander over a bowl and strain the brown butter sage sauce
- Pour the sauce over the lasagna rolls then bake for 15 minutes
- For the Toppings
- Once cooked, finished the lasagna rolls with mozzarella cheese and toasted pumpkin seeds
- When cooking the lasagna noodles in the pot, do 2-3 at a time to prevent the noodles from sticking together