Pumpkin Lasagne Roll-Ups

5-6 links sausage

1 box or 18 lasagne noodles

1 T butter

2 T AP flour

3 C whole milk

2 t salt

1 t black pepper

1 1/3 grated parmesan cheese

1 t grated nutmeg

1/4 t cayenne pepper

1 3/4 C pumpkin purée

16 oz ricotta cheese

1 1/2 lbs mozzarella, shredded

1 egg, beaten

4 t sage chiffonade

Preheat oven to 375.

Boil a large pot of salt water.

Remove sausage casing and cook over medium heat.

Separate sausage into small crumbles and cook until well browned.

Cook lasagne noodles just until al dente.

Drain noodles, rinse under cold water, and lay flat.

Melt butter in medium saucepan over medium heat.

Once butter stops spattering, whisk in flour.

Once smooth, whisk a few tablespoons of milk.

Continue adding milk, a little at a time, whisking well until smooth. 

Add 1 t salt and 1/2 t black pepper and cook 10 mins or until thickened.

Whisk in 1/3 C parmesan, nutmeg, and cayenne.

Whisk in 1 C pumpkin to complete pumpkin béchamel.

Separately, combine 3/4 C pumpkin and ricotta.

Add 3/4 C parmesan, 2 C mozzarella, and egg.

Add 2 t sage, 1 t salt, and 1/2 t pepper to complete pumpkin filling.

Spread 1/2 C pumpkin béchamel in a 9x13 pyrex.

Spread 2-3 T (2 medium doser scoops) pumpkin filling over each noodle.

Cover noodles evenly with crumbled sausage.

Roll each noodle up and place in pyrex seam side down.

Top with remaining sauce, mozzarella, and parmesan.

Cover loosely with foil and bake 15 mins.

Fry sage in pan used for sausage until crispy.

Remove foil and bake 20 mins or until bubbly.

Garnish with crispy sage.

Let rest 15 mins before serving.

Yields 6 servings.

thepioneerwoman