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Creamy Butternut Squash Lasagna Roll Ups

Creamy Butternut Squash Lasagna Roll Ups for Cozy Fall Nights

Indulge in Creamy Butternut Squash Lasagna Roll Ups, a perfect vegetarian dish for cozy fall nights that combines comfort and unique flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 8 pieces Lasagna Noodles gluten-free options work well too
  • 2 cups Mashed Butternut Squash or substitute with canned pumpkin purée
  • 1 cup Ricotta Cheese can adjust with leftover ricotta
  • 0.5 cup Grated Parmesan Cheese consider using extra for garnish
  • 1 large Egg binds the filling ingredients together
  • 2 tablespoons Chopped Sage fresh or dried options work well
  • 1 teaspoon Kosher Salt
  • 0.5 teaspoon Black Pepper
  • 1 cup Shredded Mozzarella Cheese save some for topping
For the Béchamel Sauce
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Milk warm for smoother texture
  • 0.25 teaspoon Grated Nutmeg
  • 0.25 teaspoon Cayenne Pepper
  • 2 cloves Garlic minced
Optional Garnish
  • 10 leaves Fresh Sage Leaves fry for crispy garnish
  • 2 tablespoons Neutral Oil for frying sage leaves

Equipment

  • Large pot
  • baking sheet
  • mixing bowl
  • Medium saucepan
  • whisk
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water. Cook lasagna noodles until al dente, about 8-10 minutes. Drain and lay flat on a greased baking sheet to cool.
  2. In a mixing bowl, combine the mashed butternut squash, ricotta cheese, grated Parmesan, and egg. Add chopped sage, salt, and black pepper. Stir until smooth and creamy.
  3. In a medium saucepan, melt unsalted butter over medium heat. Whisk in an equal amount of flour, cooking for about 2 minutes. Gradually add warm milk and whisk until thickened, about 5-7 minutes. Stir in nutmeg, cayenne, and garlic.
  4. Lay each cooked noodle on a flat surface. Spread butternut squash filling along each noodle, sprinkle shredded mozzarella, and roll carefully. Place seam-side down in a greased baking dish.
  5. Preheat oven to 375°F (190°C). Pour remaining béchamel over roll ups, top with shredded mozzarella and extra Parmesan. Bake uncovered for 30 minutes until bubbling and golden.

Notes

Serve with garlic bread or a green salad for a complete meal. Can prepare in advance and pop in the oven when ready.