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
Scale
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.
