If you’re on the hunt for a dish that feels like a warm hug on a plate, you’ve got to try this Creamy Butternut Squash Lasagna Roll-Ups Recipe. It’s a beautiful twist on traditional lasagna that combines velvety butternut squash with creamy ricotta and a rich béchamel sauce, all wrapped inside tender pasta noodles and baked to bubbly, golden perfection. Imagine cozy layers of smooth squash, aromatic sage, and melty cheeses coming together in a roll-up that’s as elegant as it is comforting—a guaranteed crowd-pleaser for any season!
Ingredients You’ll Need
The magic of this Creamy Butternut Squash Lasagna Roll-Ups Recipe lies in its simple, wholesome ingredients that shine individually and harmonize beautifully. Each component plays a special role: the butternut squash adds natural sweetness and vibrant color; fresh herbs bring an earthy freshness; cheeses contribute creaminess and depth; and the béchamel sauce ties everything together with silky richness. Ready to gather your essentials?
- Lasagna noodles (15-16): Cooked al dente, these are the perfect canvas to roll all the flavors in.
- Mashed butternut squash or canned pumpkin purée (1 cup): Sweet and smooth, this is the heart of the filling.
- Ricotta cheese (1¼ cups, divided): Adds luscious creaminess to balance the squash.
- Grated Parmesan cheese (½ cup plus extra): Bold and nutty flavor, great for layering and topping.
- Large egg (1): Binds the filling for perfect roll-ups.
- Finely chopped sage (2 Tbsp plus more for garnish): Infuses the filling and béchamel with an irresistible herbal note.
- Kosher salt (1 tsp) and freshly ground black pepper (¼ tsp): Essential seasonings to enhance all flavors.
- Shredded mozzarella cheese (1½ cups, divided): Melts wonderfully over and inside the roll-ups.
- Unsalted butter (4 Tbsp): Creates a rich base for the béchamel sauce.
- All-purpose flour (2 Tbsp): Thickens the béchamel into a silky sauce.
- Milk (2-3 cups, warm): The liquid that transforms your béchamel into that creamy, dreamy sauce.
- Grated nutmeg (⅛ tsp) and pinch of cayenne pepper: Adds subtle warmth and gentle heat to the béchamel.
- Fresh sage leaves (4 large for sauce, plus more for frying): Layer in the sauce and optionally crisp up for garnish.
- Garlic cloves (2, smashed): Imparts a fragrant depth to the béchamel.
- Neutral oil: For frying crispy sage leaves, if you like that extra crunch and visual flair.
How to Make Creamy Butternut Squash Lasagna Roll-Ups Recipe
Step 1: Cook the Noodles
Start by cooking your lasagna noodles until they’re perfectly al dente—tender but still holding their shape—following the package instructions. Drain them carefully and lay them out flat on a rimmed baking sheet to cool. To keep them from sticking, lightly drizzle a bit of oil or use cooking spray over the noodles, especially if they touch. This simple prep sets you up for easy rolling later!
Step 2: Prepare the Filling
In a large mixing bowl, combine 1 cup of your mashed butternut squash (or canned pumpkin purée), ¾ cup of ricotta, ½ cup grated Parmesan, the large egg, chopped sage, and season with salt and pepper. Stir everything until smooth and creamy. If the mixture feels too thick to spread smoothly over your noodles, gently fold in the remaining ½ cup of ricotta until it’s just right for spreading—a luscious texture you’ll love in every bite.
Step 3: Make the Béchamel Sauce
In a medium saucepan over medium heat, melt butter, then whisk in flour and let it cook for about 3 minutes until it turns a delicate golden color. Slowly add warm milk, whisking continuously to avoid lumps, and bring it to a gentle simmer. Lower the heat and toss in the fresh sage leaves and smashed garlic cloves, infusing the sauce with herbal and garlicky aroma. Let it thicken for 8–10 minutes until silky smooth, then stir in Parmesan, nutmeg, cayenne, salt, and pepper. Set your béchamel aside while you get ready to assemble.
Step 4: Assemble the Roll-Ups
Preheat your oven to 375°F (190°C). On a clean flat surface, lay out the noodles one by one. Spread about 2–3 tablespoons of your filling evenly over each noodle, then sprinkle 1–2 tablespoons of shredded mozzarella on top. Roll each noodle tightly from one end to the other, creating individual lasagna roll-ups. Keep these neatly arranged as you go—it’s starting to look like a feast!
Step 5: Bake to Perfection
Remove the sage leaves and garlic from your béchamel sauce and spread half of it across the bottom of a 9×13-inch baking dish. Place your roll-ups side by side in the dish, either lying flat or standing upright on their sides—whichever you prefer! Pour the remaining béchamel over the top, then sprinkle with the rest of the mozzarella cheese. Bake for about 30 minutes until everything is bubbling and the edges turn golden. Your kitchen will smell amazing!
How to Serve Creamy Butternut Squash Lasagna Roll-Ups Recipe
Garnishes
Nothing finishes off this dish quite like a sprinkle of freshly grated Parmesan and a few turns of black pepper for an extra pop of flavor. For a special touch, add crispy sage leaves fried until just crunchy, which not only add a delightful texture contrast but also elevate your presentation from delicious to show-stopping.
Side Dishes
This creamy, rich lasagna pairs beautifully with a crisp, fresh salad tossed with a lemony vinaigrette or steamed green beans for a splash of color and balance. Roasted or sautéed autumn vegetables bring out the warmth of the squash, while garlic bread or a crusty loaf is perfect for soaking up every last drop of béchamel.
Creative Ways to Present
For a lovely party or family dinner, stand the roll-ups upright in a circular pattern on a large platter for a centerpiece-worthy effect. You could also cut them into bite-sized portions for an elegant appetizer option. Either way, this Creamy Butternut Squash Lasagna Roll-Ups Recipe always shines as a conversation starter and comfort food champion!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, they keep beautifully in the fridge for up to three days. Just cover your baking dish tightly with foil or transfer the roll-ups to an airtight container and pop them in. The flavors actually deepen overnight, making for even tastier subsequent meals.
Freezing
This recipe freezes wonderfully. After baking, let the roll-ups cool completely, then refrigerate overnight to firm up. Transfer them to a freezer-safe container or bag, and freeze for up to three months. When you want a cozy meal on a busy day, these roll-ups are a real time saver.
Reheating
To reheat, bake the roll-ups directly from frozen at 375°F (190°C) for 30 to 45 minutes—no thawing needed! They’ll come out hot, bubbly, and just as delicious as when freshly baked. If reheating from refrigerated leftovers, cover with foil and warm for about 20 minutes to avoid drying out.
FAQs
Can I use canned pumpkin instead of butternut squash?
Absolutely! Canned pumpkin is a great substitute and convenient option. Just make sure it’s plain pumpkin purée, not pie filling. To mimic the flavor of butternut squash, add spices like cinnamon, garlic powder, and sage for the best results.
Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free lasagna noodles without impacting the deliciousness of this dish. Just be gentle when cooking since gluten-free pasta tends to be more delicate, and handle carefully during rolling.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and stored in the fridge in an airtight container. It actually helps the flavors meld, making your roll-ups taste even better.
What if I don’t have fresh sage on hand?
Dried sage can work in a pinch, though fresh sage brings a brighter, more vibrant flavor. Use about one-third the amount if substituting dried for fresh since it’s more concentrated.
How do I get crispy sage leaves for garnish?
Heat about an inch of neutral oil in a pan over medium-high heat and fry fresh sage leaves for roughly 20-30 seconds, flipping once. Once crisped, drain on paper towels and sprinkle lightly with salt. They add a fantastic crunchy texture and aromatic flair!
Final Thoughts
Making this Creamy Butternut Squash Lasagna Roll-Ups Recipe is like crafting a little edible moment of joy that’s perfect for sharing or savoring solo. Its layers of creamy squash, flavorful herbs, and bubbling cheese create a comforting feast you’ll want to make again and again. So don’t wait—gather your ingredients and treat yourself to a dish that’s as delightful to make as it is to eat.
Print
Creamy Butternut Squash Lasagna Roll-Ups Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Creamy Butternut Squash Lasagna Roll Ups recipe offers a delicious twist on classic lasagna by incorporating a velvety butternut squash and ricotta filling, layered with a rich béchamel sauce infused with sage and garlic. Rolled individually and baked to golden perfection, these roll-ups provide a comforting, elegant vegetarian meal perfect for cozy dinners or special occasions.
Ingredients
For the Roll Ups
- 1 package lasagna noodles (can use gluten-free) – should only need 15-16 noodles, but many will break apart during cooking
- 1 cup mashed butternut squash or canned pumpkin purée
- 1¼ cup ricotta cheese, divided
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 2 Tbsp finely chopped fresh sage, plus more for serving (either chopped or whole small leaves)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1½ cups shredded mozzarella cheese, divided
For the Béchamel Sauce
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2–3 cups warm milk (use 2 cups for thicker sauce, 3 cups for looser)
- ¼ cup grated Parmesan cheese
- ⅛ tsp grated nutmeg
- Pinch of cayenne pepper
- ½ tsp kosher salt
- Freshly ground black pepper to taste
- 4 large fresh sage leaves
- 2 garlic cloves, smashed
Optional for Crispy Sage Leaves
- A handful of fresh sage leaves
- Neutral oil (for frying)
Instructions
- Cook the noodles. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a rimmed baking sheet. Lightly spray with cooking spray or drizzle with oil to prevent sticking if noodles overlap.
- Make the filling. In a large bowl, combine 1 cup mashed butternut squash purée, ¾ cup ricotta, ½ cup grated Parmesan, 1 large egg, 2 Tbsp chopped sage, 1 tsp kosher salt, and ¼ tsp black pepper. Stir until smooth. If the mixture feels too thick to spread, mix in the remaining ½ cup ricotta until spreadable.
- Prepare the béchamel sauce. In a medium saucepan over medium heat, melt 4 Tbsp unsalted butter. Add 2 Tbsp all-purpose flour and whisk continuously for about 3 minutes until lightly golden and fragrant. Slowly whisk in 2 to 3 cups of warm milk, increasing the heat to medium-high. Bring to a gentle simmer, whisking frequently for 3 minutes to thicken. Reduce heat to low, add 4 fresh sage leaves and 2 smashed garlic cloves, and cook for 8-10 minutes until thick and velvety. Stir in ¼ cup grated Parmesan, ⅛ tsp grated nutmeg, a pinch of cayenne pepper, ½ tsp kosher salt, and freshly ground black pepper to taste. Set aside.
- Assemble the roll-ups. Preheat oven to 375°F (190°C). Lay the cooked noodles on a clean surface. Spread 2-3 Tbsp of the squash filling over each noodle, then sprinkle with 1-2 Tbsp shredded mozzarella. Roll up each noodle tightly from one end to the other and set aside. Repeat with remaining noodles and filling.
- Bake the roll-ups. Remove and discard the sage leaves and garlic cloves from the béchamel. Spread half of the béchamel sauce evenly in the bottom of a 9×13-inch baking dish. Arrange the roll-ups in the dish either laying flat or standing on their sides. Spoon the remaining béchamel sauce over the roll-ups and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven for 30 minutes, or until bubbly and golden around the edges.
- Garnish and serve. Remove from the oven and top with additional grated Parmesan, freshly cracked black pepper, and crispy sage leaves if desired. Serve warm.
- Optional crispy sage leaves. Heat about 1 inch of neutral oil in a small skillet over medium-high heat. When hot, fry fresh sage leaves a few at a time for 20–30 seconds, flipping once, until bubbles subside. Remove with a slotted spoon and drain on paper towels. Lightly sprinkle with kosher salt and use to garnish the lasagna roll-ups.
Notes
- Freezing: Cool the lasagna roll-ups completely, then refrigerate overnight. Transfer to an airtight container or freezer bag and freeze for up to 3 months.
- Reheating from frozen: Bake directly from frozen at 375°F (190°C) for 30–45 minutes without thawing first.
- Substitution for butternut squash: Canned pumpkin purée can be used in place of mashed butternut squash. For best flavor, season it with spices and herbs such as cinnamon, garlic powder, sage, and browned butter.
