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Fall is my favorite time for all the cozy comfort foods. Give me all the soups and stews and savory things full of carbs because you better believe I’m eating like I need to fatten up for the winter. Cold weather definitely makes me hungrier and when I’m hungry, only carbs will do.

Carbs like this pumpkin sage lasagna! I love the classic combo of pumpkin and sage together. The sweet creaminess of pumpkin, in this case, kabocha, with crispy sage leaves is where it’s at. If you haven’t cooked with kabocha before, I hope you give it a try. You’ll definitely recognize it at the store: it’s that slightly squashed deep green smallish pumpkin hanging out with the butternut squashes. Kabocha is sweeter than pumpkin, but has a similar texture and flavor, which makes it a perfect substitute for regular pumpkin.

I love kabocha with a passion. The only thing I don’t love is prepping it because it has a notoriously tough skin. Whenever we buy kabocha Mike has to be the one to cut it up. He’s always telling me that it’s really easy (and safe) to cut it up, but I freak myself out and refuse.

Aside from the kabocha prep work, this lasagna is really easy to put together. I almost think making roll ups is faster than layering. I like spreading on the sauce and rolling, plus all the rolls all snug together look so cute. Hope you guys give this recipe a go. It’s hearty, creamy, and savory: everything you want in a fall pasta dish!

Pumpkin Sage Lasagna Roll Up Pull Apart Recipe
serves 8-10
prep time: 30 minutes
active time: 1.5 hours
total time: 2 hours

Kabocha Pumpkin Sage Sauce

• 2 tablespoons olive oil
• 1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
• 1 small onion, chopped
• 2 cloves garlic chopped
• 1 tablespoon finely chopped fresh sage
• salt and freshly ground black pepper
• 2 cups low-sodium chicken or vegetable stock

Ricotta Filling

• 1 pound fresh ricotta, drained
• pinch of freshly grated nutmeg
• 1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
• 1 cup freshly grated Parmigiano-Reggiano
• 1 large egg
• salt and freshly ground black pepper

To assemble:

• 1 package lasagna noodles
• 1-2 cups fresh mozzarella, shredded or sliced
• crispy sage leaves to finish, if desired

sauce inspired by Bon Appetit
ricotta filling inspired by Epicurious

Heat up the oil in a large skillet over medium high heat. Add the kabocha, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until the onion is translucent, about 8-10 minutes. Add the stock, bring to a boil, then turn the heat down to a simmer until the pumpkin is soft and tender, 15-20 minutes. Let cool slightly then blend until smooth in a blender. Season with salt and pepper to taste.

While the kabocha is simmering (before you blend it), make the ricotta filling by mixing together all of the ingredients.

Boil the lasagna noodles according to the package. Spread 1-2 tablespoons of kabocha sauce, then about 1 tablespoon of the ricotta mixture evenly onto each lasagne noodle. Roll up tightly and place into an ovenproof dish. Repeat until all the noodles are rolled. Spoon any extra sauce you have on top and around. Top with mozzarella.

Bake at 375°F for 45 minutes or until cheese is melted and slightly golden. Let cool slightly and enjoy warm with crispy sage leaves, if desired.

Notes: To crisp up sage leaves, heat up a touch of oil in a pan over medium heat. Add the sage leaves and fry, about 10-20 seconds per side, flipping as needed. Drain on a paper towel.

comfort foodkabochalasagnameat freepumpkinricottavegetarian