Description
These Butternut Squash Lasagna Roll-Ups combine creamy ricotta and mashed butternut squash with a flavorful sage béchamel sauce, layered inside tender lasagna noodles and baked to golden perfection. A comforting and elegant vegetarian dish perfect for fall or any cozy dinner.
Ingredients
Lasagna Roll-Ups
- 1 package lasagna noodles (can use gluten-free; about 15-16 noodles)
- 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 sage, plus more for serving
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1½ cup shredded mozzarella cheese, divided
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 sauce)
- 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
Crispy Fried Sage Leaves (optional garnish)
- A handful of fresh sage leaves
- Neutral oil (for frying)
Instructions
- Cook the noodles: Cook lasagna noodles according to package instructions 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.
- Prepare the filling: In a large bowl, combine mashed butternut squash, ¾ cup ricotta, ½ cup grated Parmesan, egg, finely chopped sage, kosher salt, and black pepper. Stir until smooth. If mixture is too thick, add remaining ½ cup ricotta to loosen.
- Make the béchamel sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for about 3 minutes until lightly golden. Slowly whisk in warm milk, then increase heat to medium-high and simmer for 3 minutes, whisking often. Reduce heat to low, add fresh sage leaves and smashed garlic cloves, and cook for 8-10 minutes until thick and velvety. Stir in Parmesan, nutmeg, cayenne, kosher salt, and black pepper. Remove the sage leaves and garlic and set sauce aside.
- Assemble the roll-ups: Preheat oven to 375°F (190°C). Lay noodles on a clean surface. Spread 2-3 Tbsp of filling evenly over each noodle, sprinkle with 1-2 Tbsp shredded mozzarella, and roll tightly from one end to the other. Repeat for remaining noodles and filling.
- Bake the roll-ups: Spread half of the béchamel sauce in the bottom of a 9×13-inch baking dish. Arrange the roll-ups either laying flat or standing on their sides. Spoon the remaining béchamel sauce over the roll-ups and sprinkle with remaining mozzarella. Bake for 30 minutes until bubbly and golden around the edges.
- Garnish and serve: 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. Fry fresh sage leaves a few at a time for 20-30 seconds, flipping once, until bubbling subsides. Remove with slotted spoon, drain on paper towels, sprinkle lightly with kosher salt, and use for garnish.
Notes
- For gluten-free option, use gluten-free lasagna noodles.
- If butternut squash puree is unavailable, canned pumpkin purée is a good substitute.
- The béchamel sauce thickness can be adjusted by varying the amount of milk used.
- Crispy fried sage leaves add a delightful crunch and flavor but are optional.
- Allow roll-ups to cool slightly after baking for easier serving.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
