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Butternut Squash Lasagna Roll Ups with Ricotta

Butternut Squash Lasagna Roll Ups with Ricotta

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Indulge in the comforting flavors of autumn with these Butternut Squash Lasagna Roll Ups with Ricotta. This delightful dish features tender lasagna noodles filled with a creamy mixture of butternut squash, ricotta, and mozzarella, all enveloped in a luscious homemade béchamel sauce. Perfect for family dinners or special occasions, these roll-ups not only look impressive but also deliver a wholesome taste that captures the essence of the season.

Ingredients

Scale
  • Lasagna noodles
  • 1 cup mashed butternut squash (or 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)
  • 4 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 23 cups warm milk
  • 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 sage leaves
  • 2 garlic cloves (smashed)
  • A handful of fresh sage leaves
  • Neutral oil

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on an oiled baking sheet.
  2. In a mixing bowl, combine mashed butternut squash, ricotta, Parmesan, egg, chopped sage, salt, and pepper. Mix well.
  3. For the béchamel sauce, melt butter in a saucepan, whisk in flour until golden brown, gradually add warm milk while whisking, and stir in remaining ingredients.
  4. Preheat oven to 375°F (190°C). Spread filling on each noodle, sprinkle mozzarella, roll up gently, and place seam-side down in a baking dish.
  5. Pour half of the béchamel sauce over the roll-ups and drizzle with remaining sauce before baking for about 30 minutes until bubbly.

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