Name: Creamy Butternut Squash Lasagna Roll Ups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-Inspired
Ingredients: Lasagna noodles; 1 ½ cups mashed butternut squash (or canned pumpkin purée); 1 cup ricotta cheese; ½ cup grated Parmesan cheese; 1 large egg; 1 tbsp chopped fresh sage; ½ tsp kosher salt; ¼ tsp black pepper; 1 cup shredded mozzarella cheese; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups milk (warmed); ⅛ tsp grated nutmeg; Pinch of cayenne pepper; 2 garlic cloves, minced; Optional: Fresh sage leaves and neutral oil (for frying)

Description

Creamy Butternut Squash Lasagna Roll Ups are a cozy, vegetarian dish featuring lasagna noodles rolled with a rich filling of butternut squash, ricotta, sage, and Parmesan, then topped with a spiced béchamel sauce and melted cheese. It’s perfect for fall dinners or special gatherings.

Ingredients

Lasagna noodles
1 ½ cups mashed butternut squash (or canned pumpkin purée)
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 tbsp chopped fresh sage
½ tsp kosher salt
¼ tsp black pepper
1 cup shredded mozzarella cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (warmed)
⅛ tsp grated nutmeg
Pinch of cayenne pepper
2 garlic cloves, minced
Optional: Fresh sage leaves and neutral oil (for frying)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook lasagna noodles in salted water until al dente (8–10 minutes), then drain and lay flat on a greased baking sheet.
In a bowl, mix mashed butternut squash, ricotta, Parmesan, egg, sage, salt, and pepper until creamy. Add more ricotta if needed.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes. Gradually add warm milk, whisking until thickened (5–7 minutes). Stir in nutmeg, cayenne, and garlic.
Spread filling on each noodle, sprinkle with mozzarella, and roll up. Place seam-side down in the baking dish.
Pour béchamel sauce over the roll ups. Top with remaining mozzarella and Parmesan.
Bake uncovered for 30 minutes until bubbly and golden on top.
Optional: Fry fresh sage leaves in neutral oil until crispy and use as garnish.

Notes

Use gluten-free lasagna noodles for an allergy-friendly version.
Substitute butternut squash with canned pumpkin for a twist.
Add sautéed spinach to the filling for extra nutrients.
Goat cheese can replace ricotta for tanginess.
Layer ingredients instead of rolling for a traditional lasagna format.
Top with toasted pine nuts or walnuts for crunch.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 5g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 65mg