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)

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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.