Butternut Squash Lasagna Roll-Ups with Ricotta
The ultimate vegetarian center-piece for fall. These butternut squash lasagna roll-ups feature a savory blend of ricotta, mozzarella, and fresh sage, all tucked into elegant pasta swirls. Smothered in a silky, creamy béchamel, it’s a stunning holiday dish that feels completely intentional and sophisticated.
Servings: 8 servings
Calories: 478kcal
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 9x13-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: Cool lasagna roll-ups completely, then refrigerate overnight. Transfer to an airtight container or freezer bag and freeze for up to 3 months.
- Reheat: Bake from frozen at 375°F / 190°C for 30–45 minutes; do not thaw first.
- Pumpkin purée: Canned pumpkin can be used in place of mashed butternut squash. Season it with the same spices and herbs (cinnamon, garlic powder, sage, browned butter) for best flavor.
Nutrition
Calories: 478kcal | Carbohydrates: 52g | Protein: 23g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 801mg | Potassium: 369mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2558IU | Vitamin C: 4mg | Calcium: 391mg | Iron: 3mg
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