Description
These Butternut Squash Lasagna Roll-Ups combine creamy butternut squash and ricotta filling with a velvety sage-infused béchamel sauce, rolled inside tender lasagna noodles, topped with mozzarella and Parmesan cheese, then baked to golden perfection. A comforting vegetarian twist on classic lasagna with a fragrant herbaceous lift.
Ingredients
Lasagna Noodles & Filling
- 1 package lasagna noodles (15-16 noodles, can use gluten-free)
- 1 cup mashed butternut squash (or canned pumpkin purée)
- 1¼ cup ricotta cheese, divided
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 2 Tbsp finely chopped sage, plus more for serving
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1½ cup shredded mozzarella cheese, divided
Béchamel Sauce
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2-3 cups warm milk (2 cups for thicker sauce, 3 cups for thinner)
- ¼ cup grated Parmesan cheese
- Pinch of cayenne pepper
- ½ tsp Kosher salt
- Freshly ground black pepper to taste
- 4 large fresh sage leaves
- 2 garlic cloves, smashed
Garnish
- A handful of fresh sage leaves
- Neutral oil (for frying sage leaves)
- Kosher salt (for fried sage leaves)
Instructions
- Cook the lasagna noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and spread them flat on a rimmed baking sheet. Lightly spray or drizzle with oil to prevent sticking if the noodles overlap.
- Make the filling: In a large bowl, combine mashed butternut squash, ¾ cup ricotta, grated Parmesan, egg, chopped sage, Kosher salt, and black pepper. Stir until smooth. If the mixture feels too thick to spread, blend in the remaining ½ cup ricotta until creamy.
- Prepare the béchamel sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes until lightly golden. Gradually whisk in warm milk, increase heat to medium-high, and bring to a gentle simmer while stirring for 3 minutes. Reduce heat to low; add fresh sage leaves and smashed garlic cloves. Cook until thick and velvety, about 8-10 minutes. Stir in Parmesan, cayenne, Kosher salt, and black pepper. Remove from heat and set aside.
- Assemble the roll-ups: Preheat oven to 375°F (190°C). On a clean surface, spread 2-3 Tbsp of filling onto each noodle, then sprinkle with 1-2 Tbsp shredded mozzarella. Carefully roll each noodle from one end to the other. Repeat for all noodles and filling.
- Bake the roll-ups: Remove sage leaves and garlic from the béchamel sauce. Spread half of the béchamel in the bottom of a 9×13-inch baking dish. Arrange the roll-ups in the dish standing or lying flat. Spoon remaining béchamel over the top and sprinkle with remaining mozzarella. Bake for 30 minutes, until bubbly and golden on the edges.
- Garnish and serve: Top the baked roll-ups with grated Parmesan, freshly cracked black pepper, and optionally, crispy fried sage leaves. Serve warm.
- Optional crispy fried sage leaves: Heat about 1 inch of neutral oil in a small skillet over medium-high heat. Fry fresh sage leaves a few at a time for 20-30 seconds, flipping once until bubbling stops. Remove with slotted spoon, drain on paper towels, sprinkle lightly with kosher salt, and use to garnish the lasagna.
Notes
- Use gluten-free lasagna noodles if needed, but handle gently as they may break easily when cooked.
- If the filling is too thick, add extra ricotta to make spreading easier.
- Adjust milk quantity in béchamel sauce for desired thickness.
- Baking roll-ups standing gives a beautiful layered look; laying flat works equally well.
- Crispy fried sage leaves add an elegant, crunchy garnish that complements the creamy lasagna.
- This recipe serves 8, perfect for a family meal or small gathering.
