Butternut Squash Lasagna Roll-Ups Easy Recipe

Butternut Squash Lasagna Roll-Ups with Ricotta are a cozy dish that feels like autumn, no matter the season. The sweetness of the butternut squash blended with creamy ricotta and fragrant sage makes these roll-ups special. They look fancy enough for company but are actually quite simple to make, perfect for a relaxed weekend dinner or a weeknight treat when you want something comforting. This recipe starts with cooking the lasagna noodles just right. Cook them al dente in plenty of salted boiling water. You want them pliable but not mushy, so they hold up when you roll them. If using regular dried noodles, keep an eye on them. Usually, they need about 8-10 minutes, but check a noodle by tasting it. It should still have a slight resistance to the bite. This step is key to preventing a soggy lasagna roll-up. Drain them carefully and lay them flat so they don’t stick together.

Preparing the Filling

While the noodles are cooking, you can get the filling ready. In a medium bowl, combine the mashed butternut squash (or pumpkin puree), half of the ricotta cheese (that’s 1¼ cups total, so use about 1 cup here), ½ cup of grated Parmesan, 1 large egg, and the finely chopped fresh sage. Season this mixture with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir everything together until it’s well combined. This filling is packed with flavor and gives the roll-ups their signature taste. Make sure to mix it thoroughly so all the flavors meld together nicely. You want a consistent texture throughout the filling before you spread it onto the noodles.

Ingredients:

• 1 package lasagna noodles (can use gluten-free – should only need 15-16 noodles, but many will break apart during cooking)
• 1 cup mashed butternut squash (or a can of pumpkin purée)
• 1¼ cup ricotta, (divided)
• ½ cup grated Parmesan (plus more for serving)
• 1 large egg
• 2 Tbsp finely chopped sage (plus more for serving, either chopped or whole small leaves)
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1½ cup shredded mozzarella cheese (divided)
• 4 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2-3 cups milk (warm (for thicker béchamel, use 2 cups, for looser sauce, use 3 cups))
• ¼ cup grated Parmesan
• ⅛ tsp grated nutmeg
• Pinch of cayenne pepper

Butternut Squash Lasagna Roll-Ups with Ricotta: The Method

This butternut squash lasagna roll-up recipe is a fantastic way to bring a touch of fall comfort to your table, even if it’s not autumn. The sweet earthiness of the squash pairs beautifully with the creamy ricotta and the aromatic sage. It’s a dish that looks impressive but is surprisingly straightforward to put together, making it perfect for a weekend meal or even a special weeknight dinner.

The process starts with preparing the lasagna noodles. It’s important to cook them al dente, meaning they should still have a slight bite. Overcooked noodles will be too soft and difficult to roll. You’ll want to cook them in a large pot of generously salted boiling water. If you’re using regular dried lasagna noodles, cook them according to package directions, but check them a minute or two before the suggested time. Once they are done, carefully remove them from the water using tongs and lay them flat on a clean kitchen towel or parchment paper. This prevents them from sticking together. If any noodles break, don’t worry – they can still be used, especially in the bottom of the baking dish if you decide to make a more traditional layered lasagna instead of roll-ups. For the roll-ups, aim for mostly intact noodles.

Next, we’ll make the creamy butternut squash and ricotta filling. In a medium bowl, combine the mashed butternut squash, 1 cup of the ricotta cheese, ½ cup of grated Parmesan cheese, the large egg, the finely chopped sage, Kosher salt, and freshly ground black pepper. Stir everything together until it’s well combined and smooth. The egg acts as a binder, helping the filling hold its shape within the noodles. The sage adds a wonderful herbaceous note that cuts through the richness. If you don’t have fresh sage, you can use about 2 teaspoons of dried sage, but fresh really shines here. Taste this mixture and adjust the salt and pepper if needed. You’ll also add ¾ cup of the shredded mozzarella cheese to this filling.

Now, let’s prepare the béchamel sauce, which will add another layer of creamy goodness to our roll-ups. In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly. This step cooks out the raw flour taste. Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. This gradual addition is key to achieving a smooth, lump-free sauce. Bring the sauce to a simmer, and continue to cook, stirring occasionally, until it thickens to your desired consistency. For a thicker béchamel that clings well to the noodles, use 2 cups of milk. If you prefer a slightly looser sauce, use 3 cups. Once thickened, stir in the remaining ¼ cup of grated Parmesan cheese, the grated nutmeg, and a pinch of cayenne pepper for a subtle warmth. Season with a little salt and pepper to taste. The nutmeg is a classic pairing with dairy sauces and adds a lovely depth.

The assembly is the fun part. Spread about ½ cup of the béchamel sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the roll-ups from sticking and provides a base of sauce. Lay out a cooked lasagna noodle on a clean surface. Spread about 2-3 tablespoons of the butternut squash and ricotta filling evenly over the surface of the noodle, leaving a small border at one end. This will help keep the filling inside when you roll. Carefully and tightly roll up the lasagna noodle from one end to the other. Place the rolled-up noodle seam-side down in the prepared baking dish. Repeat this process with the remaining lasagna noodles and filling. You should aim to fit them snugly in the dish. If you have any filling left over, you can dollop it between the roll-ups.

Once all the roll-ups are in the baking dish, pour the remaining béchamel sauce evenly over the top, ensuring each roll-up is coated. Sprinkle the remaining ¾ cup of shredded mozzarella cheese over the béchamel, and then scatter a little more grated Parmesan cheese over the top. You can also add some small sage leaves for a beautiful presentation and an extra burst of sage flavor as they bake.

Bake the butternut squash lasagna roll-ups in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly and the cheese on top is golden brown and melted. Let the dish rest for about 5-10 minutes after removing it from the oven before serving. This allows the sauces to set slightly, making it easier to serve and preventing everything from falling apart. Serve hot, garnished with extra chopped sage and more grated Parmesan cheese if desired. These are wonderful served with a simple green salad.

Conclusion:

These Butternut Squash Lasagna Roll-Ups with Ricotta are a delightful way to enjoy a comforting meal. The combination of sweet squash, creamy ricotta, and aromatic sage is a winner every time. They are elegant enough for a special occasion but easy enough for a weeknight. Making them is a rewarding process, and the result is a dish that’s both visually appealing and incredibly satisfying. Don’t hesitate to try this recipe; it’s sure to become a favorite. You can easily adapt it based on your preferences, making it your own.

Serving Suggestions:

Serve these roll-ups warm, perhaps with a sprinkle of extra Parmesan cheese and a few fresh sage leaves on top. A simple side salad with a light vinaigrette or some steamed green beans would complement them perfectly. For a heartier meal, consider serving with a side of garlic bread.

Variations:

Feel free to add some cooked, crumbled Italian sausage or vegetarian crumbles to the ricotta mixture for extra protein. A pinch of nutmeg or a dash of cinnamon can enhance the squash flavor. If you don’t have sage, thyme or a mix of herbs can also work well, though sage is particularly lovely here.

FAQs:

Can I make the butternut squash filling ahead of time?

Yes, you can prepare the butternut squash and ricotta filling up to 2 days in advance. Store it in an airtight container in the refrigerator. This can save you time on the day you plan to assemble and bake the roll-ups.

What kind of cheese can I use instead of ricotta?

While ricotta is traditional and provides a lovely creamy texture, you could experiment with a mixture of mascarpone and cottage cheese for a different creamy profile, or even use a dairy-free ricotta alternative if needed. Just ensure the consistency is similar.

How do I prevent the lasagna noodles from sticking after cooking?

As soon as you drain the cooked lasagna noodles, lay them out in a single layer on a clean kitchen towel or parchment paper. Drizzling them with a little olive oil before laying them out can also help prevent sticking. This is important so they don’t clump together before you can fill and roll them.

Butternut Squash Lasagna Roll-Ups with Ricotta

Delicious and easy butternut squash lasagna roll-ups featuring creamy ricotta and a rich béchamel sauce. A comforting vegetarian alternative to traditional lasagna.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
1 Hours

Servings
4-6 servings

Ingredients

• 1 package lasagna noodles
• 1 cup mashed butternut squash
• 1¼ cup ricotta
• ½ cup grated Parmesan
• 1 large egg
• 2 Tbsp finely chopped sage
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1½ cup shredded mozzarella cheese
• 4 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2-3 cups milk
• ¼ cup grated Parmesan
• ⅛ tsp grated nutmeg
• Pinch of cayenne pepper

Instructions

1. Step 1
   Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
2. Step 2
   In a medium bowl, combine mashed butternut squash, ¾ cup ricotta, ½ cup Parmesan, egg, 2 Tbsp chopped sage, salt, and pepper. Mix well.
3. Step 3
   Spread a thin layer of the butternut squash mixture onto each cooked lasagna noodle. Roll up each noodle tightly.
4. Step 4
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer and cook, stirring, until thickened. Stir in ¼ cup Parmesan, nutmeg, and cayenne pepper.
5. Step 5
   Pour half of the béchamel sauce into the bottom of a 9×13 inch baking dish. Arrange the lasagna roll-ups seam-side down over the sauce.
6. Step 6
   Pour the remaining béchamel sauce over the roll-ups. Sprinkle with 1½ cup mozzarella cheese and additional Parmesan.
7. Step 7
   Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown. Garnish with extra chopped sage or whole leaves before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.