Looking for a unique and delicious way to enjoy lasagna? Try these Butternut Squash Lasagna Roll Ups! Instead of the 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!
Not only do these lasagna roll-ups feed a crowd, they’re a fun activity for the family to assemble together. Make in advance, then enjoy for Friendsgiving or any special gathering this fall or winter!
*This post was sponsored by Balducci’s. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredient Notes
- Lasagna Noodles – Can use gluten-free or whole wheat.
- Mashed Butternut Squash: Tender roasted butternut squash then gets puréed until smooth and creamy, flavored with warm ground cinnamon and sage.
- Ricotta, divided: A creamy, soft cheese with a slightly sweet flavor.
- Parmesan: Add freshly grated Parmigiano Reggiano, you can’t beat the taste!
- Egg: To bind the ingredients for the filling together.
- Sage: An earthy spice used to balance out the flavors (and our favorite fall herb!).
- Kosher Salt and Freshly Ground Black Pepper
- Shredded Mozzarella Cheese
For the béchamel sauce:
- Unsalted Butter
- AP Flour
- Milk: Make sure you use warm milk. For looser béchamel sauce, use an extra splash.
- Nutmeg: A warm spice that adds a savory note to the béchamel sauce.
- Cayenne Pepper: Adds a slight spice to the sauce.
- Garlic Cloves, smashed to flavor the sauce.
If you want to fry up some sage leaves to use as garnish — they’re crunchy and delicious! — grab some extra sage leaves, a bit of neutral oil, and a saucepan or small skillet.
You’ll also need a large 9×13 baking dish, or other large casserole dish for assembling and serving.
How To Make Lasagna Roll Ups
- Cook the noodles. Boil the lasagna noodles until al dente in a large pot of water seasoned generously with Kosher salt, drain and then transfer to a baking sheet. Either spray the noodles with nonstick spray or coat with a little oil to prevent them from sticking.
- Combine ingredients to make filling. To make the ricotta mixture, combine butternut squash purée, ricotta cheese, grated Parmesan cheese, egg, chopped sage, Kosher salt, and black pepper. Stir in a mixing bowl until well mixed.
- Make the béchamel sauce. Melt unsalted butter on medium heat, add flour, then whisk until the flour is a light golden brown. Pour in the milk, increase the heat to medium-high, then simmer while continuing to whisk. Turn the heat to low and add sage leaves and smashed garlic cloves. Cook until thick, velvety, and smooth, or desired texture. Stir in Parm, nutmeg, cayenne, Kosher salt, and pepper to taste, then put aside. You can cover with foil to keep warm.
- Preheat oven to 375F. Assemble the lasagna roll ups. Place a few tablespoons of ricotta cheese mixture on each noodle, then use a spatula or spoon to spread it into a thin layer across the whole noodle. Sprinkle each with shredded mozzarella. Roll noodles from the bottom to the top, and repeat.
- Bake the Roll Ups. Evenly spread half of the béchamel on the bottom of your baking or casserole dish, then place the roll ups either seam side down or standing up on their sides in the dish. Drizzle the rest of the béchamel sauce over the top, then sprinkle remaining mozzarella cheese on top—transfer to the oven to bake.
- Serve. Allow to cool slightly, then garnish and serve!
Optional, fried sage leaves: If making crispy sage leaves, heat 1” of neutral or olive oil in a small skillet over medium-high heat. When hot, add sage leaves, a few at a time, and cook for 20-30 seconds, flipping once or twice, until the bubbles around the sage leaves subside. Remove with a slotted spoon, then drain on a paper towel. Season lightly with Kosher salt, then serve.
We grabbed all our ingredients from the new Balducci’s app, either for pick up or delivery, then run to the kitchen to make this asap! Well Seasoned readers can save $30 off your 1st DriveUp & Go order (over $75) with promo code KBSAVE30 – or save $20 off your first Delivery order (over $75) with code KBSAVE20 — yes, please!
FAQs
Buy peeled and cubed butternut squash from the store, then roast! This shaves at least 10 minutes off the prep time!
Yes, just use your favorite gluten-free lasagna noodles!
Store in an airtight container in a refrigerator for 5-7 days or in a freezer for up to 3 months.
Yes, but we recommend freezing after baking, instead of before. Reheat portions at 375F for 30-45 minutes. Do not thaw prior to cooking.
Yes, definitely! You’ll want to flavor the canned pumpkin purée (not pumpkin pie purée!) with some cinnamon and sage to mirror the flavor of our homemade butternut squash mash.
Not only are these a showstopper for Friendsgiving or Thanksgiving, but they’re also a great lunch or dinner to meal prep on the weekend. A true taste of fall, and we can’t wait for you to make them at home!
If you make this Lasagna Roll Ups recipe, please let us know by leaving a review and rating below!
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More Pasta Recipes To Try
- Short Rib Ragu
- Chicken Marsala Pasta
- Lemon Garlic Pasta with Shrimp and Scallops
- Chicken Pesto Pasta
- Penne Alla Vodka With Shrimp
Creamy Butternut Squash Lasagna Roll Ups
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
- 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 according to package directions until al dente. Drain, then lay flat on a rimmed baking sheet, spraying lightly with cooking spray (or drizzling with a little oil), when overlapping, to prevent sticking.
- Make the filling. In a large mixing 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 well mixed.
- Make the béchamel. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. When melted, add 2 Tbsp all-purpose flour, then whisk until the flour is a light golden brown, about 3 minutes. You don’t want the flour getting too dark. Quickly whisk in 2-3 cups of warm milk, then increase the heat to medium-high. Bring to a simmer, then continue to cook and whisk for another 3 minutes. Reduce the heat to low, add sage leaves and smashed garlic cloves, then cook until thick, velvety, and smooth, about 8-10 minutes. Stir in ¼ cup grated Parm, ⅛ tsp grated nutmeg, a pinch of cayenne, ½ tsp Kosher salt, and freshly cracked black pepper, to taste. Set aside.
- Assemble the lasagna roll ups. Preheat oven to 375F. Lay out as many lasagna noodles as will fit on your cutting board. Place about 2-3 Tbsp of filling on each noodle, then use a spatula or spoon to spread into a thin layer across the whole noodle. Sprinkle each with about 1-2 Tbsp shredded mozzarella. Roll each noodle from the bottom to the top, set aside gently, then repeat with remaining lasagna noodles.
- Bake the lasagna roll ups. Discard the fresh sage leaves + smashed garlic cloves, if using, then pour and evenly spread about ½ of the béchamel on the bottom of a 9×13” rectangular or 8×14” oval baking dish. Place the roll ups in the pan — they can lie flat or stand up on their sides, whichever presentation you prefer! Drizzle the remaining béchamel sauce all over the top. Sprinkle any remaining mozzarella cheese on top. Bake for 30 minutes or until the sauce and cheese are bubbling, and the edges of the pasta have crisped up a bit.
- Garnish, then serve! Sprinkle with grated Parm and black pepper, if wanted, then garnish with sage leaves and enjoy!
- Optional, fried sage leaves: If making crispy sage leaves, heat 1” of neutral oil in a small skillet over medium-high heat. When hot, add sage leaves, a few at a time, and cook for 20-30 seconds, flipping once or twice, until the bubbles around the sage leaves subside. Remove with a slotted spoon, then drain on a paper towel. Season lightly with Kosher salt, then serve.
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 375F for 30-45 minutes. Do not thaw prior to cooking.
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