New favorite fall pasta!

Butternut Squash Lasagna Roll Ups

Recipe Snapshot

Servings

8

Total Time

1 hour 

Course

dinner

Ingredients

Cook according to package directions until al dente. Drain, then lay flat on a rimmed baking sheet, spraying lightly with cooking spray.

Cook the lasagna noodles

1

In a large mixing bowl, combine  butternut squash purée, ricotta,  grated Parm, egg, chopped sage,  Kosher salt, and black pepper. Stir until well mixed.

Make the filling

2

Melt unsalted butter. When melted, add all-purpose flour, whisk until the flour is a light golden brown. Whisk in warm milk. Bring to a simmer. Stir in grated Parm, grated nutmeg. Set aside.

Make the bechamel

3

Preheat oven. Lay out as many lasagna noodles as will fit. Place filling on each noodle to spread into a thin layer. Sprinkle each with shredded mozzarella. Roll each noodle.

Assemble the lasagna roll ups

4

Place the roll ups in the pan. Drizzle the remaining béchamel sauce all over the top. Sprinkle any remaining mozzarella cheese on top. Bake.

Bake the lasagna roll ups

5

Serve & enjoy!

&

Sprinkle with grated Parm and black pepper, if wanted, then garnish with sage leaves and enjoy!

Meet Author

Ari

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