Creamy Butternut Squash Lasagna Roll Ups are the ultimate cozy comfort dish for chilly fall nights. I take tender lasagna noodles, fill them with a velvety blend of mashed butternut squash, ricotta, and sage, then roll them up and smother them in a rich, spiced béchamel sauce. The result is a warm, cheesy, satisfying dinner that captures all the best flavors of the season in every bite. Whether I’m feeding my family or hosting friends, this vegetarian recipe never fails to impress.

Creamy Butternut Squash Lasagna Roll Ups

Why You’ll Love This Recipe

I get to enjoy the ultimate fall comfort food with sweet butternut squash, creamy cheese, and rich béchamel.
It’s a meat-free dish, but still hearty and filling—perfect for vegetarians and anyone looking for a lighter meal.
The individual roll-up portions make this dish easy to serve and beautiful to present.
I can make everything ahead of time and bake it later, which is perfect for busy weeknights or dinner parties.
The flavors are unique yet familiar, and I can easily customize the recipe with fun variations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lasagna:
lasagna noodles
mashed butternut squash (or canned pumpkin purée)
ricotta cheese
grated Parmesan cheese
large egg
chopped sage
kosher salt
black pepper
shredded mozzarella cheese

For the Béchamel Sauce:
unsalted butter
all-purpose flour
milk (warmed)
grated nutmeg
cayenne pepper
garlic cloves (minced)

Optional Garnish:
fresh sage leaves
neutral oil (for frying sage)

Directions

Cook the Lasagna Noodles
I start by boiling the lasagna noodles in salted water until al dente, about 8–10 minutes. Then I drain them and lay them flat on a greased baking sheet to keep them from sticking.
Make the Filling
In a bowl, I mix together mashed butternut squash, ricotta, Parmesan, the egg, sage, salt, and pepper. I make sure it’s smooth and creamy. If it feels too thick, I stir in a bit more ricotta.
Make the Béchamel Sauce
I melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Then I slowly add warm milk, whisking constantly until it thickens (about 5–7 minutes). Finally, I stir in nutmeg, cayenne, and garlic.
Assemble the Roll Ups
On each lasagna noodle, I spread the filling, sprinkle with mozzarella, and roll them up carefully. I place them seam-side down in a greased baking dish.
Bake
I preheat the oven to 375°F (190°C). I pour the remaining béchamel sauce over the roll ups, top with more mozzarella and Parmesan, and bake uncovered for 30 minutes until bubbling and golden on top.

Servings and timing

Servings: 4 rolls (1 roll per serving)
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Calories per serving: Approximately 350

Variations

Gluten-Free: I use gluten-free lasagna noodles for a lighter, allergy-friendly option.
Pumpkin Twist: I substitute the squash with canned pumpkin for a slightly different flavor.
Goat Cheese Swap: I replace ricotta with goat cheese for a tangy, creamy twist.
Spinach Boost: I stir in sautéed spinach to the filling for extra nutrition and color.
Different Herbs: I swap sage for rosemary or thyme to change up the flavor.
Add Some Heat: A pinch of red pepper flakes in the béchamel gives it a subtle kick.
Layer Instead: I skip rolling and layer the ingredients like traditional lasagna.
Crunchy Topping: I top with toasted pine nuts or walnuts for texture and richness.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Freezer: I wrap individual roll ups in plastic wrap and freeze them for up to 3 months.
Reheating: From the fridge, I reheat at 375°F for 20–30 minutes. From frozen, I bake at 375°F for 30–45 minutes without thawing.
Make-Ahead Tip: I assemble everything ahead of time and refrigerate for up to 24 hours before baking.

FAQs

What type of lasagna noodles should I use?

I use regular lasagna noodles or gluten-free ones if needed. The key is to cook them al dente so they hold up well when rolled.

Can I freeze the roll ups before baking?

Yes! I freeze them unbaked by wrapping each one individually. When I’m ready, I bake them directly from the freezer—no thawing needed.

How do I keep the béchamel sauce from getting lumpy?

I whisk in warm milk gradually after cooking the butter and flour, stirring continuously. If it still clumps, I quickly blend it smooth with an immersion blender.

What if my filling is too thick?

If the filling seems stiff, I add a little extra ricotta or a splash of milk. I stir until it’s creamy and spreadable.

Are these roll ups suitable for special diets?

They’re vegetarian as is. For dairy-free needs, I use plant-based cheeses and double-check all labels to fit any dietary restrictions.

Conclusion

Creamy Butternut Squash Lasagna Roll Ups are everything I love about fall food—rich, cozy, and irresistibly satisfying. I can make them ahead, change them up with fun variations, and serve them at a casual dinner or special gathering. With sweet squash, creamy ricotta, and luscious béchamel, each bite feels like a warm hug. This recipe has earned a permanent spot in my seasonal cooking lineup, and I can’t wait to make it again.