If you’re looking for a show-stopping twist on classic comfort food, these Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe will do just that. Imagine tender lasagna noodles wrapped around a luscious, creamy filling of velvety butternut squash, tangy ricotta, and fragrant sage, all baked to golden perfection under a dreamy béchamel sauce. This dish brings together sweetness, earthiness, and cheesy goodness in a way that’s both elegant and comforting. Whether it’s a weeknight dinner or a festive occasion, these roll-ups deliver warmth and flavor in every bite.
Ingredients You’ll Need
This recipe relies on simple, quality ingredients that each play a vital role. From the naturally sweet butternut squash to aromatic sage and rich cheeses, every component enhances the taste, texture, and visual appeal of these lasagna roll-ups.
- Lasagna noodles: Use traditional or gluten-free noodles and cook extra just in case some break while rolling.
- Mashed butternut squash or pumpkin purée: Provides a creamy, smooth base with subtle sweetness.
- Ricotta cheese: Adds a luscious, mild creaminess that balances the squash perfectly.
- Grated Parmesan: Offers a nutty, salty flavor that elevates the filling and the béchamel sauce.
- Large egg: Acts as a binder, keeping the filling together beautifully.
- Fresh sage, finely chopped: Brings a warm, herbal note that complements the squash spectacularly.
- Kosher salt and ground black pepper: Essential seasoning to enhance all flavors.
- Shredded mozzarella cheese: For melty, gooey indulgence both inside and on top of the roll-ups.
- Unsalted butter: The base for the béchamel sauce which adds richness and a silky texture.
- All-purpose flour: Thickens the béchamel into a velvety sauce.
- Warm milk: Slowly incorporated to achieve the perfect béchamel consistency.
- Nutmeg and cayenne: Subtle warming spices that add complexity and a little kick.
- Fresh sage leaves and garlic cloves: Infuse the béchamel with their deep aromatic flavors.
- Neutral oil: Used for frying the sage leaves to make a crispy, elegant garnish.
How to Make Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe
Step 1: Cook the Lasagna Noodles
Begin by bringing a large pot of salted water to a boil and cook the lasagna noodles until they are al dente, meaning they should be tender but still slightly firm to the bite. Once cooked, carefully drain them and rinse under cold water to stop further cooking. Lay them flat on a clean surface or baking sheet to prevent sticking and make rolling much easier later on.
Step 2: Prepare the Butternut Squash and Cheese Filling
In a large bowl, combine the mashed butternut squash or pumpkin purée with one cup of ricotta cheese, grated Parmesan, a beaten egg, finely chopped sage, kosher salt, and ground black pepper. Fold in one cup of shredded mozzarella for extra cheesy goodness. This filling strikes a perfect balance with the natural sweetness of the squash and herbal brightness of the sage, creating a luscious mixture that’s smooth and slightly fluffy.
Step 3: Make the Flavorful Béchamel Sauce
Start by melting unsalted butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for a minute or two to create a roux, which will help thicken your sauce without any lumps. Gradually pour in warm milk while whisking constantly until the mixture thickens into a creamy béchamel. Stir in grated Parmesan, a pinch of nutmeg, cayenne, kosher salt, and black pepper. Add whole sage leaves and smashed garlic cloves to infuse the sauce with aromatic notes. Allow it to simmer gently for about five minutes, then remove and discard the sage leaves and garlic before assembly.
Step 4: Assemble the Roll-Ups
Spread a generous layer of béchamel sauce on the bottom of your baking dish to prevent sticking and add flavor. Take each noodle and spread 2 to 3 tablespoons of the squash and ricotta filling evenly along its length. Roll each noodle carefully, seam-side down, and arrange them snugly in the baking dish. Once all are rolled, pour the remaining béchamel over the top and sprinkle with the rest of the shredded mozzarella and a final dusting of Parmesan for a golden crust after baking.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C) and bake the assembled roll-ups uncovered for 25 to 30 minutes. The sauce should bubble around the edges, and the cheese on top will be beautifully melted and golden. Baking melds all the flavors together, offering a comforting feast that’s visually inviting and irresistibly delicious.
Step 6: Optional Sage Leaf Garnish
If you want to add a delightful crunch and an extra burst of herbal aroma, fry whole sage leaves in neutral oil until crisp. Drain them on paper towels to remove excess oil and scatter over the hot lasagna roll-ups just before serving. This simple touch elevates the dish’s appearance and adds a fun texture contrast.
How to Serve Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe
Garnishes
Fresh, crispy sage leaves are the perfect garnish, adding a punch of vibrant color and herbal crispness. A sprinkle of extra Parmesan or finely chopped fresh sage leaves can also brighten the presentation just before serving.
Side Dishes
These rich roll-ups pair wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the creaminess. Roasted seasonal vegetables or a simple tomato and basil salad offer fresh, bright flavors that complement the dish’s warmth.
Creative Ways to Present
Serve the roll-ups individually on plates arranged like little spirals, or place them in a rustic ceramic dish for a family-style approach. Drizzle a little leftover béchamel over the top for extra indulgence and garnish with fried sage leaves or edible flowers for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe in an airtight container for up to 3 days. This makes for ideal meal prep or a quick reheat for busy days.
Freezing
These roll-ups freeze beautifully. Wrap them tightly with plastic wrap and aluminum foil or store in a freezer-safe container for up to 2 months. Freeze before baking, or freeze any leftovers after baking to enjoy later.
Reheating
To reheat, thaw frozen roll-ups overnight in the refrigerator, then bake at 350°F (175°C) for 20 minutes or until warmed through. You can also reheat refrigerated leftovers in the microwave or oven, covering the dish to retain moisture and prevent drying out.
FAQs
Can I use fresh sage instead of dried?
Yes, fresh sage is actually preferred in this recipe because it offers a more vibrant and aromatic flavor that perfectly complements the butternut squash and cheeses.
Is it possible to make this recipe vegan or dairy-free?
To adapt, use plant-based ricotta and mozzarella alternatives, non-dairy milk for the béchamel, and substitute butter with a vegan spread. The flavors will be slightly different but still delicious!
Can I prepare the filling in advance?
Absolutely! The filling can be made a day ahead and refrigerated, which often helps the flavors meld even better. Just be sure to keep it covered until ready to use.
What if I don’t have butternut squash?
Butternut squash adds mild sweetness, but pumpkin purée or even sweet potato can be excellent substitutes in this Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe.
How do I prevent noodles from sticking while assembling?
After boiling, rinse noodles in cold water and lay them flat without overlapping to cool. You can also brush them lightly with olive oil to prevent sticking during assembly.
Final Thoughts
This Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe is truly one of those dishes that feels like a warm hug on a plate. The combination of creamy squash, savory cheeses, and fragrant herbs baked into tender noodles creates an unforgettable meal you’ll be excited to serve and share. Give it a try soon—you might just discover your new favorite way to enjoy lasagna!
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Butternut Squash Lasagna Roll-Ups with Ricotta and Sage Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Butternut Squash Lasagna Roll Ups with creamy ricotta and a rich béchamel sauce, layered with Parmesan, mozzarella, and aromatic sage. This comforting vegetarian dish combines tender lasagna noodles rolled with a flavorful squash filling, baked to perfection and garnished with crispy fried sage leaves for added texture and aroma.
Ingredients
Lasagna Roll Ups
- 1 package lasagna noodles (gluten-free optional, cook extra for breakage)
- 1 cup mashed butternut squash or pumpkin purée
- 1¼ cups ricotta cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp finely chopped sage (plus more for garnish)
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1½ cups shredded mozzarella cheese, divided
Béchamel Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2–3 cups warm milk
- ¼ cup grated Parmesan cheese
- â…› tsp ground nutmeg
- Pinch of cayenne pepper
- ½ tsp kosher salt
- Fresh black pepper, to taste
- 4 large sage leaves
- 2 garlic cloves, smashed
Garnish
- A handful of fresh sage leaves
- Neutral oil (such as vegetable or canola) for frying
Instructions
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Rinse them under cold water to stop the cooking process and lay them flat on a clean surface or baking sheet to prevent sticking.
- Prepare Filling: In a medium bowl, combine the mashed butternut squash or pumpkin purée with 1 cup of ricotta cheese, grated Parmesan, egg, finely chopped sage, kosher salt, ground black pepper, and 1 cup of shredded mozzarella. Mix thoroughly until well combined to make the filling for the roll ups.
- Make Béchamel Sauce: In a saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and whisk continuously for 1–2 minutes to form a roux. Gradually add warm milk, whisking constantly to avoid lumps. Cook until the sauce thickens to a creamy consistency. Stir in the grated Parmesan, ground nutmeg, cayenne pepper, kosher salt, fresh black pepper, sage leaves, and smashed garlic cloves. Simmer gently for 5 minutes to infuse flavors, then remove and discard the sage leaves and garlic before using.
- Assemble Roll Ups: Spread a layer of the béchamel sauce evenly in a baking dish. Spread 2–3 tablespoons of the squash and ricotta filling onto each lasagna noodle, then carefully roll them up and place them seam-side down in the baking dish. Pour the remaining béchamel sauce over the top of the roll ups, then sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled lasagna roll ups uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
- Optional Garnish: Heat a small amount of neutral oil in a skillet over medium heat. Fry fresh sage leaves until crisp, then drain on paper towels. Garnish the baked lasagna roll ups with the crispy sage leaves before serving for added texture and aroma.
Notes
- Use gluten-free lasagna noodles if you need a gluten-free version.
- Make extra noodles to account for any breakage during cooking and rolling.
- Adjust the amount of cayenne pepper according to your heat preference.
- For a smoother béchamel, warm the milk before adding it to the roux.
- Roll ups can be assembled ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
