An Elevated Lasagna Recipe Everyone Will Love!
Looking for a unique and delicious way to enjoy lasagna? Try my butternut squash lasagna roll ups! Instead of a classic lasagna filling with marinara sauce, meat sauce, or sausage they feature mashed butternut squash, ricotta cheese, sage, and a silky smooth béchamel sauce (one of the Five French Mother Sauces). Basically, they taste like fall!
They are the ultimate cozy vegetarian comfort food, easily feed a crowd, and are a fun activity for the family to assemble together. Make in advance, then enjoy for Friendsgiving or any special gathering this fall or winter!
If you love winter squash and are looking for more elevated, restaurant-worthy dinner recipes, try my creamy butternut squash risotto or this fall-inspired butternut squash and sage carbonara next!
Quick Ingredient Notes
While you can absolutely use canned pumpkin purée in the filling, I love to roast and mash butternut squash with fresh sage. It’s also freezer-friendly, so when I make it, I do a double batch and freeze half for later. 🙌🏻
To save time, feel free to buy peeled and cubed butternut squash from the store, then roast. This cuts at least 10 minutes off the prep time.
My Favorite Addition: Crispy Fried Sage Leaves
If you really want to take the ricotta and squash pasta rolls over the top, make crispy fried sage leaves for serving — they’re ridiculously easy and add the best little crunch. Heat a bit of olive oil or butter in a small skillet, toss in a few sage leaves, and let them sizzle for about 5–10 seconds until crisp.
Transfer them to a paper towel, sprinkle with salt, and try not to eat them all before dinner. They’re buttery, herby, and the perfect finishing touch on anything cozy and fall-inspired.
And listen, if you love a classic lasagna, you might be interested in trying this homemade cheesy lasagna soup net!
Over the years, I’ve tested several variations of stuffed pasta roll-ups, adding crumbled Italian sausage or pancetta to the filling, and if you’re not vegetarian, I highly recommend. Really, really good!
More Friendsgiving Recipes To Try!
Southern Cornbread Dressing with Sausage Creamy Pumpkin Polenta (with Canned Pumpkin!) 15-Minute Blistered Haricots Verts with Garlic Hearty Farro Salad with Honey Mustard Vinaigrette Buttery Soft Parmesan Pull-Apart Rolls Ari’s Foolproof Chocolate Bourbon Pecan Pie Pumpkin Swirl Cheesecake with Cinnamon Whipped Cream
Cozy fall dinners don’t get better than this! They creamy, cheesy, and a guaranteed crowd-pleaser. If you give this recipe a try, be sure to let us know what you think with a ⭐️⭐️⭐️⭐️⭐️ rating and review below!
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Butternut Squash Lasagna Roll-Ups with Ricotta
Video
Equipment
Ingredients
For the roll ups
- 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
Bechamel
- 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
- ½ tsp Kosher salt
- Freshly ground black pepper to taste
- 4 large sage leaves
- 2 garlic cloves smashed
Optional, Crispy Sage Leaves
- A handful of fresh sage leaves
- Neutral oil
Instructions
- Cook the lasagna noodles. Cook noodles according to package directions until al dente. Drain, then lay flat on a rimmed baking sheet. Lightly spray with cooking spray or drizzle with oil to prevent sticking if they overlap.
- Make the filling. In a large bowl, combine 1 cup butternut squash purée, ¾ cup ricotta, ½ cup grated Parm, 1 egg, 2 Tbsp chopped sage, 1 tsp Kosher salt, and ¼ tsp black pepper. Stir until smooth. If the mixture feels too thick to spread, mix in the remaining ½ cup ricotta.
- Make the béchamel. In a medium saucepan, melt 4 Tbsp butter over medium heat. Add 2 Tbsp all-purpose flour and whisk until for about 3 minutes, until lightly golden. Slowly whisk in 2-3 cups of warm milk, then increase the heat to medium-high. Bring to a gentle simmer and cook, whisking often, for 3 minutes. Reduce heat to low, then add a few fresh sage leaves and 2 smashed garlic cloves. Cook until thick and velvety, about 8-10 minutes. Stir in ¼ cup grated Parmesan, ⅛ tsp grated nutmeg, a pinch of cayenne, ½ tsp Kosher salt, and freshly cracked black pepper to taste. Set aside.
- Assemble the roll-ups. Preheat oven to 375°F (190°C). Lay out the noodles on a clean surface. Spread 2-3 Tbsp filling over each noodle, then sprinkle with 1-2 Tbsp shredded mozzarella. Roll up tightly from one end to the other and set aside. Repeat with remaining noodles and filling.
- Bake. Remove and discard the sage leaves and garlic from the béchamel. Spread half of the sauce in the bottom of a 9×13-inch (or similar) baking dish. Arrange the roll-ups in the dish — either laying flat or standing on their sides. Spoon the remaining béchamel over the top, then sprinkle with remaining mozzarella. Bake for 30 minutes, or until bubbly and golden at the edges.
- Garnish, then serve. Top with grated Parmesan, freshly cracked black pepper, and a few crispy sage leaves, if desired. Serve warm.
- Optional, crispy fried sage leaves: Heat about 1 inch neutral oil in a small skillet over medium-high heat. When hot, add fresh sage leaves a few at a time and fry for 20–30 seconds, flipping once, until bubbling subsides. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with kosher salt, then use to garnish the lasagna roll-ups.
Notes
- Freeze for up to 3 months. Cool the lasagna rollups, then cover and place in the refrigerator overnight. Use an airtight container or freezer bag, then transfer it to a freezer.
- Reheat portions at 375°F (190°C) for 30-45 minutes. Do not thaw prior to cooking.
- Canned pumpkin purée: If you want to use canned pumpkin (instead of making mashed butternut squash), I recommend flavoring it with the same spices and herbs I use in this recipe. Things like cinnamon, garlic powder, sage, and browned butter will add so much flavor to the filling!
Hi! I’m making this dish, which looks delicious, and I don’t see where you add the remaining ricotta cheese – it’s divided in the recipe, and you say to put 3/4 cup in the filling. Where do you put the rest? In the béchamel sauce?
Hi Claire — I can see how that needs to be clarified! The only ricotta in the recipe is used in the butternut squash filling. You can increase and add the remaining ½ cup, as needed, if the filling is too thick. That was extremely unclear on my part (I’ve updated the instructions). Because the size of butternut squash varies so much, and I’ve asked readers to make butternut squash mash as part of the recipe, the additional cheese can be added on an as-needed basis to help make the filling more spreadable.
Thank you so much for asking this question, I’m certain others were confused as well. I appreciate you! xo, Ari
Thanks, Ari! I ended up putting the extra ricotta in the béchamel sauce and it was delicious!
Hi! For the mashed butternut squash, do you mean make your separate recipe for the mash then add additional ingredients to make the filling, or just start with plain mashed squash?
Thanks!!
Hi Susie! When I have the time, I make my mashed butternut squash from scratch. If you don’t want to or simply want to save time, you can use canned pumpkin purée and just stir in some browned butter, chopped sage, and spices (like cinnamon, garlic powder, etc, the same ones I use in the butternut squash mash recipe) to add more flavor. Great question, and I’ll add that note to the ingredient list!
Report back if you give it a try! xo, Ari