These butternut squash lasagna roll-ups are a cozy, creamy twist on classic lasagna. Tender noodles are filled with sweet butternut squash, creamy ricotta, Parmesan, mozzarella, and fresh sage, then baked in a velvety garlic-sage béchamel. It is a comforting vegetarian dinner that feels special but is surprisingly easy to assemble.
Why You’ll Love This Recipe
- Creamy and flavorful: Sweet squash, rich cheeses, garlic, sage, and nutmeg create a beautifully balanced flavor.
- Easy to assemble: Rolling individual lasagna noodles makes this recipe straightforward and perfect for serving.
- Family-friendly: The creamy filling and mild, cheesy flavor make it approachable for both kids and adults.
- Perfect for fall: Butternut squash and sage give this dish a warm seasonal flavor.
- Great for entertaining: The roll-ups can be assembled ahead of time and baked when you’re ready.
Ingredients
For the Roll Ups
- 1 package lasagna noodles
- 1 cup mashed butternut squash or pumpkin purée
- 1¼ cups ricotta, divided
- ½ cup grated Parmesan, plus more for serving
- 1 large egg
- 2 tablespoons finely chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded mozzarella, divided
For the Béchamel
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2–3 cups warm milk
- ¼ cup grated Parmesan
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 large fresh sage leaves
- 2 garlic cloves, smashed
Optional Crispy Sage
- Fresh sage leaves
- Neutral oil
- Kosher salt
Instructions
- Cook the lasagna noodles. Cook the noodles according to the package directions until al dente. Drain and lay them flat on a rimmed baking sheet. Lightly coat them with cooking spray or a little oil to prevent sticking.
- Make the filling. In a large bowl, combine the butternut squash purée, ¾ cup ricotta, Parmesan, egg, chopped sage, salt, and black pepper. Stir until smooth. If the mixture is too thick to spread easily, add the remaining ½ cup ricotta.
- Make the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, until lightly golden.
- Slowly whisk in 2–3 cups of warm milk. Increase the heat to medium-high and bring the sauce to a gentle simmer. Cook, whisking frequently, for about 3 minutes.
- Reduce the heat to low. Add the sage leaves and smashed garlic. Cook for 8–10 minutes, until the sauce is thick and velvety.
- Stir in Parmesan, nutmeg, cayenne, salt, and black pepper. Remove the sage and garlic and set the béchamel aside.
- Assemble the butternut squash lasagna roll-ups. Preheat the oven to 375°F (190°C). Lay the noodles on a clean work surface. Spread 2–3 tablespoons of filling evenly over each noodle and sprinkle with 1–2 tablespoons of mozzarella.
- Roll each noodle tightly from one end to the other. Place the finished roll-ups in a 9×13-inch baking dish.
- Bake. Spread half of the béchamel over the bottom of the baking dish. Arrange the roll-ups on top, either lying flat or standing on their sides. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining mozzarella.
- Bake for about 30 minutes, until bubbling and golden around the edges.
- Garnish and serve. Finish with grated Parmesan, freshly cracked black pepper, and crispy sage leaves if desired. Serve warm.
Tips & Tricks
- Cook the noodles just until al dente so they remain sturdy enough to roll.
- Lay cooked noodles in a single layer whenever possible to prevent them from sticking together.
- If your squash purée is watery, drain off excess liquid before making the filling.
- Use 2 cups of milk for a thicker béchamel or closer to 3 cups for a looser sauce.
- Fresh sage gives the best flavor, but a smaller amount of dried sage can work in the filling.
- Don’t overfill the noodles. A thin, even layer makes them easier to roll.
- For a gluten-free version, use gluten-free lasagna noodles and gluten-free flour for the béchamel.
- Pumpkin purée can replace butternut squash for a slightly different flavor.
- Let the baked lasagna rest for about 5–10 minutes before serving for easier portioning.
Details
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: About 55 minutes
- Yield: 6–8 servings
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Moderate
- Dietary Notes: Vegetarian; alcohol-free; halal-friendly when using halal-certified ingredients
Notes
For an especially rich version, use whole milk ricotta and whole milk in the béchamel. You can also add a little extra Parmesan to the top before baking.
For meal prep, assemble the roll-ups in the baking dish, cover, and refrigerate until ready to bake. Add a few extra minutes to the baking time if the dish goes directly from the refrigerator into the oven.
Serve with a crisp green salad, roasted vegetables, or warm garlic bread.
Nutrition
Approximate nutrition per serving, assuming 8 servings:
- Calories: 470
- Protein: 20 g
- Carbohydrates: 45 g
- Fat: 24 g
Nutrition will vary depending on the brands of pasta, cheese, milk, and the amount of béchamel used.
FAQ
Can I use pumpkin instead of butternut squash?
Yes. Pumpkin purée is an easy substitute for mashed butternut squash and works especially well with ricotta, Parmesan, and sage.
Can I make lasagna roll-ups ahead of time?
Yes. Assemble the roll-ups and refrigerate them covered for up to 24 hours before baking. Add a little extra baking time if needed.
Can I freeze butternut squash lasagna roll-ups?
Yes. Assemble the roll-ups in a freezer-safe baking dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking for the most even results.
How do I keep lasagna noodles from sticking?
After draining, lay the noodles flat and lightly coat them with oil or cooking spray. Avoid stacking them while they’re still warm.
Can I make this recipe gluten-free?
Yes. Use gluten-free lasagna noodles and replace the all-purpose flour with a suitable gluten-free flour blend.
What can I serve with butternut squash lasagna?
A simple green salad, roasted broccoli, sautéed greens, or crusty bread pairs beautifully with the creamy lasagna.
Storage
Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days.
Freezer: Freeze fully assembled, unbaked roll-ups in a freezer-safe dish for up to 2–3 months. For best texture, thaw overnight in the refrigerator before baking.
Reheating: Reheat individual portions in the microwave until hot throughout. For larger portions, cover with foil and warm in a 350°F (175°C) oven until heated through.
Similar Recipes
Butternut Squash Lasagna Roll Ups with Ricotta
Ingredients
For the Roll-Ups
- 1 package lasagna noodles
- 1 cup mashed butternut squash or pumpkin purée
- 1¼ cups ricotta divided
- ½ cup grated Parmesan plus more for serving
- 1 large egg
- 2 tablespoons finely chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded mozzarella divided
For the Béchamel
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 –3 cups warm milk
- ¼ cup grated Parmesan
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 large fresh sage leaves
- 2 garlic cloves smashed
Optional Crispy Sage
- Fresh sage leaves
- Neutral oil
- Kosher salt
Instructions
- Cook the lasagna noodles. Cook the noodles according to the package directions until al dente. Drain and lay them flat on a rimmed baking sheet. Lightly coat them with cooking spray or a little oil to prevent sticking.
- Make the filling. In a large bowl, combine the butternut squash purée, ¾ cup ricotta, Parmesan, egg, chopped sage, salt, and black pepper. Stir until smooth. If the mixture is too thick to spread easily, add the remaining ½ cup ricotta.
- Make the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, until lightly golden.
- Slowly whisk in 2–3 cups of warm milk. Increase the heat to medium-high and bring the sauce to a gentle simmer. Cook, whisking frequently, for about 3 minutes.
- Reduce the heat to low. Add the sage leaves and smashed garlic. Cook for 8–10 minutes, until the sauce is thick and velvety.
- Stir in Parmesan, nutmeg, cayenne, salt, and black pepper. Remove the sage and garlic and set the béchamel aside.
- Assemble the butternut squash lasagna roll-ups. Preheat the oven to 375°F (190°C). Lay the noodles on a clean work surface. Spread 2–3 tablespoons of filling evenly over each noodle and sprinkle with 1–2 tablespoons of mozzarella.
- Roll each noodle tightly from one end to the other. Place the finished roll-ups in a 9×13-inch baking dish.
- Bake. Spread half of the béchamel over the bottom of the baking dish. Arrange the roll-ups on top, either lying flat or standing on their sides. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining mozzarella.
- Bake for about 30 minutes, until bubbling and golden around the edges.
- Garnish and serve. Finish with grated Parmesan, freshly cracked black pepper, and crispy sage leaves if desired. Serve warm.
Notes
Conclusion
These butternut squash lasagna roll-ups bring together everything you want in a cozy homemade dinner: creamy cheese, sweet squash, fragrant sage, tender pasta, and plenty of bubbly mozzarella. The individual rolls make classic lasagna feel a little more elegant while keeping the preparation approachable. Whether you’re cooking for family or preparing a comforting fall meal for guests, this recipe is a delicious choice.