Butternut Squash Lasagna Roll Ups with Ricotta
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.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 h
- Yield: 6 1x
Ingredients
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