These deliciously cheesy 21 Day Fix Pumpkin and Sausage Lasagna Rolls make the perfect fall family dinner.
Hellloooooo my pumpkin lovahs! Or at least I hope you are because I've been totally spamming you with pumpkin recipes lately. Are you sick of it yet? It's so hard for me to judge how much pumpkin is really too much pumpkin because I would be very happy to eat it all year long. But I swear this is the last one for a while.
I know that usually when you think about pumpkin, you think about pumpkin pies or pumpkin spice lattes (or pumpkin spice anything really) - basically all the sweet things. But, look. We shouldn't hem pumpkin in to the "sweets only" category. Pumpkin is the maker of her own destiny. She can be savory if she wants to and look damn fine doing it.* Pumpkin is a freaking boss.
Aaaanyway... so as I was recently brainstorming savory pumpkin ideas, I remembered this pumpkin lasagna I had approximately a gazillion years ago. It was SO good, but SO awful for you. Between the piles and piles of cheese and the super fatty pork sausage, I wouldn't have even wanted to know how many calories that sucker was. Of course I took care of those issues in my new version so no worries.
To lighten up these rolls I cut way back on the cheese and swapped out the fatty pork sausage for my own super-flavorful homemade turkey sausage. And now I'm in fall comfort food heaven. <happy sigh.>
8 Things I love about these Pumpkin and Sausage Lasagna Rolls:
- They feel super cheesy, but only use ½ of a blue container (if you're 21 Day Fixing).
- This recipe serves 8 hungry guests but is easily doubled to feed 16! Hot tip: if you have a lasagna pan or a roasting pan, all 16 should fit in there without any trouble.
- My kids literally cheered when I told them I was making this again to take these photos. And let me tell you, those are some hard to please bambinos (especially the little one!).
- These would DEFINITELY pass the "doesn't taste like health food" test. No need to warn your guests, they never need to know.
- The leftovers are great and even though I haven't frozen these yet, as with lasagnas in general, they should freeze beautifully.
- Do you do big family dinners on Sundays? Now you know what you're making next week.
- Lasagna rolls don't fall apart when you serve them, unlike that messy bastard, "regular lasagna."
- OOEY. GOOEY. CHEESE. (you'll forgive me if I've already mentioned this, it's important to me.)
21 Day Fix bonus: Each roll counts as ¾ Red, ½ Yellow, ½ Blue and 1 teaspoon, so even if you're really hungry and eat two, it's still a doable thing to put into your meal plan. Eating two, you'd only use 1 ½ Reds, 1 Yellow, 1 Blue and 2 teaspoons. Not too shabby!
I really hope you give these a try, they make bellies happy. I want your belly to be happy.
If you make these 21 Day Fix Pumpkin and Sausage Lasagna Rolls be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 lb ground turkey
- 1 Tbs dried sage
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ tbs maple syrup
- ½ tbs fennel seed, crushed a bit with your fingers (or crushed finer with a garlic twist, see below!)
- ½ teaspoon nutmeg
Remaining Sausage and Cheese Filling Ingredients:
- 2 cups light ricotta cheese
- 2 eggs, beaten
- 2 Tbs unsalted butter
- 2 Tbs whole wheat pastry flour
- 2 cups plain, unsweetened almond milk
- 1 ¼ cups of pure pumpkin puree
- 2 teaspoon pure maple syrup
- ⅓ cup freshly shredded pecorino-romano or romano cheese
- 1 ½ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 8 whole grain lasagna sheets from 1 box
- 1 ¼ cups shredded mozzarella cheese, divided
- chopped fresh sage for garnish (optional)
Sausage and Cheese Filling:
- Mix together all of the sausage ingredients. Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook sausage mixture until no longer pink and fully cooked through, using your spatula to break up the ground meat into crumbles. Set aside to cool. Once cooled, stir in the beaten eggs and ricotta cheese. (I do this after I make the sauce below, the turkey is always cool enough by then.)
- In a medium pot over medium heat, melt the butter. Whisk the flour into the melted butter and cook the mixture for a minute or two to cook the flour. Whisk in the almond milk. Continue whisking until it comes to a boil and thickens slightly (you can turn up the heat a bit if necessary, just keep whisking). Next, turn off the heat, then add in the pumpkin puree, pecorino-romano cheese, maple syrup, salt, pepper and nutmeg.
- Preheat oven to 350 degrees.
- In a 9X13 baking dish, pour about ½ cup of the pumpkin sauce into the bottom of the dish and spread it around to prevent sticking. On each lasagna sheet, spread 1 Tbs of the pumpkin sauce, then ½ cup of the sausage & cheese filling, then 1 ½ tablespoons of shredded mozzarella onto a lasagna sheet, roll them up and place them in the baking dish, seam-side down. Once all 8 are rolled, cover them completely with the remaining sauce (you may have some extra that you can set aside to serve with the finished lasagna rolls) and sprinkle each one with 1 Tbs of the shredded mozzarella. Cover with foil sprayed with cooking spray and bake for 45 minutes. Remove from oven and let set for 5 - 10 minutes. Sprinkle with some freshly chopped sage if ya like and serve!
21 Day Fix Container Equivalents per Serving: ¾ Red, ½ Yellow, ½ blue, 1 tsp
Weight Watchers Freestyle Points: 9
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Nutrition Information:Yield: 8 Serving Size: 1 Roll
Amount Per Serving: Calories: 333Total Fat: 13g
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More of that pumpkin love...