Butternut Squash Lasagna Roll Ups with Ricotta

Butternut Squash Lasagna Roll Ups: Your New Fall Comfort Food Obsession

Hey friends, Wyatt here! Pull up a stool and grab your favorite wooden spoon – we’re diving fork-first into the coziest, most hug-in-a-bowl dish you’ll make this season. Picture this: tender pasta ribbons hugging a creamy, sage-kissed butternut squash filling, all snuggled under a velvety parmesan béchamel that’ll make you close your eyes and sigh. These Butternut Squash Lasagna Roll Ups aren’t just dinner; they’re autumn sunshine on a plate. No fancy skills needed – just your trusty skillet, a baking dish, and that glorious moment when golden cheese bubbles greet you through the oven window. Whether you’re feeding a hungry crowd or treating yourself to a solo comfort feast, these roll-ups turn simple ingredients into pure magic. Ready to make your kitchen smell like a Vermont farmhouse at harvest time? Let’s roll!

The Little Orange Squash That Started It All

Butternut Squash Lasagna Roll Ups with Ricotta

Print Recipe

Comfort food just got a cozy, autumn-inspired upgrade. These Butternut Squash Lasagna Roll Ups are creamy, cheesy, and laced with earthy sage—wrapped in tender pasta and topped with a silky béchamel. Whether you use fresh squash or pumpkin purée, this dish is equal parts indulgent and nourishing.

• Author: Wyatt Porter
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 h
• Yield: 6 1x

Ingredients

Scale 1x2x3x

For the Roll Ups:

1 package lasagna noodles (gluten-free optional, cook extra for breakage)

1 cup mashed butternut squash or pumpkin purée

1¼ cups ricotta cheese, divided

½ cup grated Parmesan

1 large egg

2 tbsp finely chopped sage (plus more for garnish)

1 tsp kosher salt

¼ tsp ground black pepper

1½ cups shredded mozzarella, divided

For the Béchamel:

4 tbsp unsalted butter

2 tbsp all-purpose flour

2–3 cups warm milk

¼ cup grated Parmesan

⅛ tsp nutmeg

Pinch of cayenne

½ tsp kosher salt

Fresh black pepper, to taste

4 large sage leaves

2 garlic cloves, smashed

Optional Crispy Sage Topping:

A handful of sage leaves

Neutral oil for frying

Instructions

Cook noodles until al dente. Rinse in cold water and lay flat.

Make filling: Mix squash, 1 cup ricotta, Parmesan, egg, chopped sage, salt, pepper, and 1 cup mozzarella.

Make béchamel: Melt butter, add flour and whisk 1–2 mins. Gradually add milk. Stir until thickened. Add Parmesan, nutmeg, cayenne, salt, pepper, sage leaves, and garlic. Simmer 5 mins, then remove sage and garlic.

Assemble: Spread béchamel in baking dish. Roll 2–3 tbsp filling into each noodle. Place seam-side down. Top with béchamel and remaining cheeses.

Bake at 375°F for 25–30 minutes, uncovered.

Optional: Fry sage leaves in oil until crisp. Drain on paper towels. Garnish over the baked rolls.

Nutrition

• Calories: 410
• Fat: 24g
• Carbohydrates: 35g
• Protein: 18g

This recipe? It’s got roots. Picture me at 10 years old, standing on a wobbly step-stool in my Nonna’s kitchen, wrestling a knobby butternut squash like it owed me money. I was determined to impress her with “fancy noodles” after she’d spent weeks teaching me her ricotta-stuffed shells. What emerged was… lumpy. The filling oozed, the béchamel looked suspect, and I accidentally used cinnamon instead of nutmeg (don’t ask). But when Nonna took that first bite? Her eyes crinkled, and she whispered, “Piccolo cuoco… you made comfort.” That messy, over-spiced experiment became our fall tradition. Every time I make these now, I see her wiping squash smudges off my cheeks, reminding me that kitchen “failures” often taste like love. And hey – no cinnamon this time. Promise.

Gather Your Flavor Squad

For the Roll Ups:

• 1 package lasagna noodles – Cook 2 extra! Noodles break (like my patience with cheap tape). Gluten-free? Go for it!
• 1 cup mashed butternut squash or pumpkin purée – Roast fresh squash (sweeter!) or grab canned purée. Insider tip: Squeeze excess liquid in a towel so filling isn’t soggy.
• 1¼ cups ricotta cheese, divided – Whole milk ricotta = creamier dreams. Drain it in a sieve 10 mins first!
• ½ cup grated Parmesan – The salty funk backbone. No green-can stuff, friends.
• 1 large egg – Binds our filling. Room temp blends smoother.
• 2 tbsp finely chopped sage – Autumn’s perfume! Rub leaves before chopping – aroma explosion!
• 1 tsp kosher salt + ¼ tsp black pepper – Season in layers. Taste your filling!
• 1½ cups shredded mozzarella, divided – Low-moisture melts better. Save ½ cup for topping!

For the Béchamel (Don’t Sweat It!):

• 4 tbsp unsalted butter – Our silky base. Salted works in a pinch (reduce added salt).
• 2 tbsp all-purpose flour – Gluten-free 1:1 blend works too.
• 2–3 cups warm milk – Whole milk = luxury. Warm it so sauce thickens evenly!
• ¼ cup grated Parmesan – Whisk in off-heat to avoid grit.
• ⅛ tsp nutmeg + pinch of cayenne – Nutmeg’s warmth + cayenne’s whisper of heat. Trust me.
• 4 large sage leaves + 2 smashed garlic cloves – Infuse flavor! Fish ’em out later.

Optional Crispy Sage Topping:

• Sage leaves + neutral oil – Fried 10 seconds = edible confetti. Worth the 2-minute splurge!

Let’s Build Some Delicious (Without the Drama)

Step 1: Noodle Tango
Boil noodles in salted water 1 minute less than package says – they’ll finish baking! Rinse under COLD water immediately to stop cooking. Lay flat on oiled parchment. Chef hack: Brush noodles with olive oil to prevent gluey clumps!

Step 2: Filling Fiesta
In a bowl, mix squash, 1 cup ricotta (save the rest!), parmesan, egg, chopped sage, salt, pepper, and 1 cup mozzarella. Taste! Want more sage? Go wild. Texture should be spreadable, not runny. Pro move: Pipe filling onto noodles for less mess!

Step 3: Béchamel Bootcamp (You’ve Got This!)
Melt butter over medium heat. Whisk in flour – cook 90 seconds until it smells like toasted cookies. Gradually pour in warm milk, whisking constantly. Thickens in 3-5 mins. Remove from heat. Whisk in parmesan, nutmeg, cayenne, salt, pepper. Add sage/garlic, simmer 5 mins (stir often!). Strain out solids. Too thick? Add milk. Too thin? Simmer longer. No panic!

Step 4: Roll Call!
Spread ½ cup béchamel in your baking dish. Lay a noodle flat. Spread 2-3 tbsp filling down the center, leaving 1″ ends bare. Roll snugly (not tight!) away from you. Place seam-side down in dish. Repeat! Crowd ’em close so they support each other.

Step 5: Bake & Bubble
Top rolls with remaining béchamel, dollops of reserved ricotta, and remaining mozzarella. Bake at 375°F uncovered 25-30 mins until golden and bubbling. Rest 10 mins – patience = no lava-cheese burns!

Optional Power Move: Fry sage leaves in ¼” hot oil 10-15 seconds until crisp. Drain on paper towels. Sprinkle over rolls with black pepper!

Plating Your Masterpiece

Slide a spatula under 2-3 roll-ups per plate. Spoon extra béchamel from the dish over top. Crown with crispy sage leaves and a crack of black pepper. Pair with: a bitter greens salad (balance that richness!), crusty garlic bread for sauce-mopping, and a crisp white wine. Family-style? Set the baking dish right on the table – let the oohs and aahs begin!

Shake It Up, Chef!

• Meat Lover’s: Brown ½ lb Italian sausage, mix into filling.
• Vegan Vibes: Use tofu ricotta, vegan cheese, and almond milk béchamel.
• Spicy Twist: Add ¼ tsp smoked paprika or red pepper flakes to filling.
• Mushroom Magic: Sauté 1 cup chopped wild mushrooms with shallots, fold into squash.
• Shortcut Star: Use store-bought butternut soup instead of béchamel!

Wyatt’s Whispered Wisdom

This recipe’s my kitchen security blanket – I’ve tweaked it 27 times (yes, I counted). Early versions used cottage cheese (gritty) and no egg (filling escape-artists!). The fried sage? Born when I accidentally dropped leaves in hot oil rescuing a flying noodle. Lesson: Happy accidents taste amazing. Make it yours! Swap sage for rosemary, add toasted walnuts to the filling, or use sweet potato purée. And if a roll-up splits? Smile, pile on extra cheese, and call it “deconstructed.” Taste > perfection, always.

Your Burning Questions, Answered

Q: My filling’s watery! Help?
A: Squash holds moisture! Squeeze purée in a clean kitchen towel or sieve before mixing. Also, drain ricotta well.

Q: Can I prep ahead?
A: Absolutely! Assemble rolls (unbaked) in dish, cover, refrigerate 24 hours. Add 5-10 mins bake time. Freeze before baking up to 3 months – thaw overnight first.

Q: Noodles keep tearing. Am I cursed?
A: Nope! Boil in plenty of water, don’t overcrowd the pot. Rinse immediately with cold water. Handle gently – use tongs and lay flat, not stacked.

Q: Béchamel looks lumpy. Save it?
A: Stop! Remove from heat and whisk like crazy. Still lumpy? Strain through a fine-mesh sieve. You’ve got this.

Nutritional Nibbles (Per Serving)

Calories: ~410 • Carbs: ~35g • Protein: ~18g • Fat: ~24g
Note: Stats include béchamel and cheese topping. For lighter version, use skim milk ricotta and reduce mozzarella by 1/3.

Final Thoughts:

And there you have it—Butternut Squash Lasagna Roll Ups: cozy, creamy, and unapologetically comforting. This dish is everything I love about fall wrapped in pasta and baked until bubbling with golden, cheesy joy. Whether you’re cooking for a crowd, meal-prepping for the week, or just need a warm hug from your oven, these roll-ups deliver every time.

Remember, perfection isn’t the goal—comfort is. So if your rolls are a little wonky or your béchamel gets a bit thick, that’s okay. The magic is in the flavor, the warmth, and the memories you make while cooking. So light that candle, pour a glass of something crisp, and let the scent of sage and roasted squash remind you: this season, delicious things are happening in your kitchen.