Pumpkin Lasagna Roll Casserole with Creamy Sauce

Ingredients:

• 12 lasagna sheets
• 1.5 tbsp. pumpkin puree
• 350 g bacon, diced
• 2 tbsp (30 g) butter at room temperature
• 3 tbsp. premium wheat flour
• 4 cups of milk at room temperature
• 2 cloves garlic, minced
• 1 tbsp. grated parmesan
• 1/4 tsp. nutmeg
• 2 tbsp. grated mozzarella
• 1.5 tbsp. ricotta cheese
• 1 teaspoon red pepper flakes
• 1/2 tsp orange zest (1 small orange)
• 12 fried sage leaves*

Preparation:

1. Heat a medium saucepan over medium heat. Add the butter and melt. Stir in the flour and cook for 1 minute, stirring constantly. Slowly add the milk, about 1 cup at a time, stirring until smooth between additions.
   
   Add the garlic and reduce the heat to low to maintain a gentle simmer. Cook over low heat for 20 minutes, whisking occasionally. Add 1/2 cup Parmesan, nutmeg, and 2 teaspoons of salt. Transfer about 1.5 cups of the sauce to a bowl and stir in the pumpkin puree.
2. Place the bacon in a medium skillet over medium heat. Cook, stirring frequently, until golden brown and crisp, 10 to 12 minutes. Remove the bacon to a medium bowl with a spoon, then toss with the mozzarella, ricotta, remaining 1/2 cup Parmesan, pepper flakes, orange zest, and 3/4 teaspoon salt.
3. Preheat a broiler or oven with a grill to high. Position one rack in the lower third of the oven and the other in the upper third.
4. Pour 1 1/2 cups of the pumpkin sauce into the bottom of a 9 by 13-inch baking dish, reserving the rest for later use.
5. Bring a large pot of water to a boil over high heat. Cook the lasagna noodles according to package directions, about 4 minutes. Remove the noodles from the water with tongs and place them on a baking sheet to cool slightly. Once cool enough to handle, begin assembling the rolls. With the noodles vertical, place a small amount of the cheese mixture on the end closest to you. Using a small spoon, spread the mixture evenly about halfway up the sheet. Roll the sheet around the filling. Place lasagna roll Place seam side down in the prepared pan. Repeat with the remaining filling and sheets.
   
   You should have two rows of 6 rolls. Use both sauces to create stripes on the pasta. Pour one-third of the pumpkin sauce along the sides of the pan to cover approximately half the row of rolls. Then pour half of the white sauce, covering the other half of the row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with the pumpkin sauce (5 rows of sauce total).
6. Place the pan in the lower third of the oven and bake for 15 minutes. Move the pan to the upper third of the oven and bake until the top is browned and the sauce is bubbling, about 4 minutes. Garnish the lasagna with fried sage leaves before serving.
   
   Recipe Lasagna with pumpkin.
   
   Note *
   
   To sauté sage leaves, pour a little oil into the bottom of a small saucepan and set the heat to medium-high. When the oil is hot, add the sage leaves, 4 at a time, and sauté, turning frequently, for about 20 seconds per batch. Remove the leaves and drain on paper towels. Season with salt to taste..