Ingredients:
- To taste kosher salt and freshly ground black pepper
- 12 lasagna noodles
- 5 Tbsp. butter
- 1 small onion, chopped
- 3 cloves garlic, sliced
- 10 whole sage leaves
- 1 Tbsp. chopped sage
- 3 Tbsp. flour
- 2 1/2 cups whole milk
- 3/4 tsp. pumpkin pie spice
- 15 oz. can pure pumpkin
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups ricotta
- 3 cups shredded mozzarella
- 1 Tbsp. olive oil
Directions:
- Preheat oven to 425 F.
- Cook lasagna noodles in a pot of boiling water for 1 minute longer than the package directions. Rinse with cold water and drain well. Lay in a single layer on a baking sheet.
- Meanwhile, melt butter in a medium saucepan. Add onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Sprinkle flour over the vegetables and cook, stirring, until done, 2 to 3 minutes.
- Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens, 6 to 8 minutes.
- Add 2/3 cup of the Parmesan cheese and cook, stirring, until melted. Remove the sage leaves and throw away. Allow the sauce to cool slightly, about 5 minutes.
- Beat the egg in a large bowl and then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 teaspoon salt and a few grinds of black pepper.
- Brush a 13-by-9-inch baking dish with olive oil. Spread 1 cup of the sauce onto the bottom of the dish. Lay half of the cooked lasagna noodles on a clean work surface and spread 2 heaping tablespoons of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up and transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining sauce over the lasagna rolls and sprinkle with the remaining mozzarella and Parmesan.
- Cover with foil and bake until rolls are heated through and sauce is bubbling, about 20 to 25 minutes.
- Remove the foil and bake until the cheese is browned on top, 20 minutes more.
- Remove from oven and let stand for 5 to 10 minutes before serving.
