Go Back

Pumpkin Lasagna Rolls With Bacon

Pumpkin lasagna rolls with bacon are layered like classic lasagna, but rolled into golden spirals and baked until bubbly. Creamy pumpkin cream sauce coats the rolls, while ricotta filling and crispy bacon add rich flavor in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

lasagna noodles
  • 12 lasagna noodles, cooked Cook according to package directions; drain well.
bacon
  • 8 strips bacon, cooked and crumbled Use thick-cut for more texture if available.
ricotta filling
  • 2 cup ricotta
  • 1 egg
  • 0.5 cup parmesan Finely grated melts more smoothly.
  • 0.5 cup pumpkin puree Use plain canned pumpkin puree.
  • 1 tsp sage
  • salt and pepper Season to taste.
pumpkin cream sauce
  • 1 can (15 oz) pumpkin Pumpkin puree or canned pumpkin.
  • 1.5 cup heavy cream
  • 3 clove garlic Minced or finely grated.
  • 0.5 cup parmesan
  • 0.25 tsp nutmeg
topping
  • 2 cup shredded mozzarella

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, and grease a 9x13 baking dish. Set it aside so the sauce can be assembled right away.
Make pumpkin cream sauce
  1. Pour most of the pumpkin cream sauce into the greased dish. This forms a creamy bed so the roll-ups bake evenly.
Mix ricotta filling
  1. Mix the ricotta, egg, parmesan, pumpkin puree, sage, and salt and pepper until smooth. The filling should be thick enough to spread without running.
Assemble and roll
  1. Spread a layer of ricotta filling on each cooked lasagna noodle. Add bacon over the top in small scattered bits.
  2. Roll up each noodle tightly and place seam-side down in the sauce. Keep the rolls snug so they hold their shape while baking.
  3. Pour the remaining sauce over the rolls, then scatter mozzarella on top. Make sure mozzarella reaches the center for a bubbly, golden finish.
Bake and rest
  1. Bake at 375F for 35-40 minutes until the dish is bubbly and the cheese turns golden. Watch for browned edges around the sauce.
  2. Rest for 10 minutes before serving. This helps the rolls set so they slice cleanly.

Notes

Pro tip: if your lasagna noodles are extra slippery after cooking, pat them dry so the ricotta filling spreads evenly and the rolls stay tight. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, substitute part-skim ricotta and reduced-fat mozzarella.