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Butternut Squash Lasagna Roll Ups with Ricotta

Butternut squash lasagna roll-ups are made with lasagna noodles, squash, ricotta, Parmesan, mozzarella, and sage.
The filled noodles are rolled, covered with creamy garlic-sage béchamel, and baked at 375°F.
Bake for about 30 minutes until bubbly and golden, then serve warm with Parmesan and crispy sage.
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Prep Time 25 minutes
Course Dinner, Main Course
Cuisine Italian-inspired

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

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.