Description
Indulge in the comforting flavors of fall with these Butternut Squash Lasagna Roll Ups with Ricotta. This delightful dish combines creamy ricotta cheese, sweet butternut squash, and aromatic sage, all wrapped in tender lasagna noodles. Perfect for a cozy weeknight dinner or an impressive centerpiece for gatherings, these roll ups are both visually stunning and easy to prepare. With a rich béchamel sauce drizzled over the top, each bite is a warm embrace of autumn goodness that will leave everyone wanting more.
Ingredients
Scale
- 1 package lasagna noodles (15–16 noodles)
- 1 cup mashed butternut squash
- 1¼ cups ricotta (divided)
- ½ cup grated Parmesan (plus more for serving)
- 1 large egg
- 2 Tbsp finely chopped sage (plus more for serving)
- 1½ cups shredded mozzarella cheese (divided)
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2–3 cups warm milk
- 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)
- Neutral oil
Instructions
- Cook lasagna noodles until al dente; drain and lay flat.
- In a bowl, mix butternut squash, ricotta, Parmesan, egg, sage, salt, and pepper until smooth.
- For the béchamel sauce, melt butter in a saucepan; whisk in flour until golden. Gradually add warm milk while whisking. Cook until thickened; stir in remaining ingredients.
- Assemble by spreading filling on noodles, topping with mozzarella, rolling them up tightly.
- Arrange roll ups in a baking dish with half of the béchamel sauce poured over them; bake at 375°F for about 30 minutes.
- Garnish with additional cheese and fresh sage before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 2 roll ups (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg