Easy Butternut Squash Lasagna Roll-Ups Recipe

Butternut squash lasagna roll-ups offer a comforting change from classic tomato-based pasta dishes. The natural sweetness of the squash pairs beautifully with creamy ricotta and savory Parmesan, all rolled up in tender lasagna noodles. I love making these when I want something a little special for dinner, but don’t have hours to spend in the kitchen. They look so elegant when they’re on the plate, and the filling is rich and satisfying without being heavy. Tucking the sage inside brings a lovely aromatic note that complements the squash and cheese perfectly. This dish is a fantastic way to enjoy seasonal vegetables and create a memorable meal that feels both wholesome and decadent. The combination of textures—the soft squash, the smooth ricotta, the al dente pasta, and the creamy béchamel—is what makes these butternut squash lasagna roll-ups so appealing.

Butternut Squash Lasagna Roll-Ups with Ricotta

The sweet, earthy flavor of butternut squash is a welcome change from the usual tomato-based lasagna, and making it into roll-ups makes for a beautiful presentation and a delightful eating experience. It’s a dish that feels special enough for company but is surprisingly straightforward for a weeknight. The combination of creamy ricotta, savory Parmesan, and aromatic sage tucked inside tender pasta, all bathed in a light, nutmeg-kissed béchamel sauce, is truly comforting.

Ingredients:

• 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)
• 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

Preparing the Squash Filling

First, let’s get the star of our filling ready. In a medium bowl, combine the mashed butternut squash and 1 cup of the ricotta cheese. Stir in ½ cup of grated Parmesan, the large egg, the finely chopped sage, Kosher salt, and freshly ground black pepper. Mix everything thoroughly until it’s well combined and has a nice, uniform texture. This filling is naturally sweet and creamy, and the sage adds a wonderful herbaceous note that cuts through the richness. If you’re using canned pumpkin purée, make sure it’s 100% pure pumpkin and not pumpkin pie filling, which will have added sugar and spices that aren’t suitable for this recipe.

Cooking the Lasagna Noodles

Now, for the noodles. Bring a large pot of generously salted water to a rolling boil. Carefully add the lasagna noodles, one by one, to prevent them from sticking together. Cook them according to the package directions, but aim to undercook them by about 2 minutes. They should be very al dente, or “firm to the bite.” This is important because they will continue to cook in the oven. Once they are cooked to this point, drain them gently and immediately rinse them under cold water to stop the cooking process and prevent them from sticking. Lay them flat on a clean kitchen towel or parchment paper, making sure they don’t overlap too much. This step is a bit tedious, but it ensures you have pliable noodles to work with for rolling. Be prepared for a few to break; it’s normal, especially with gluten-free noodles, and they can often be used in smaller pieces or simply omitted if they’re too far gone.

Making the Creamy Béchamel Sauce

While the noodles are cooling, we can make the béchamel sauce. In a medium saucepan, melt the unsalted butter over medium heat. Once the butter is melted and slightly foamy, whisk in the all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute. This is called a roux, and cooking it for a minute helps to cook out the raw flour taste. Gradually whisk in the warm milk, about ½ cup at a time, making sure each addition is fully incorporated before adding more. Keep whisking until the sauce is smooth and starts to thicken. If you want a thicker sauce that coats the noodles nicely, use the 2 cups of milk. For a looser, more liquid sauce, use up to 3 cups. Once the sauce has reached your desired consistency, stir in the remaining ¼ cup of grated Parmesan, the grated nutmeg, and a pinch of cayenne pepper. Season with a little more salt and pepper to taste, if needed. The nutmeg adds a subtle warmth that complements the squash beautifully.

Assembling the Roll-Ups

Now for the fun part – assembling the roll-ups! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish. Take one of your slightly undercooked lasagna noodles and lay it flat. Spread a generous spoonful of the butternut squash and ricotta filling evenly over the surface of the noodle, leaving a small border at one end. Try not to overfill, or the roll-ups might burst open. Sprinkle about a tablespoon of the shredded mozzarella cheese over the filling. Starting from the filled end, carefully roll up the noodle, tucking in the sides slightly if you can. Place the rolled-up noodle seam-side down in the prepared baking dish. Repeat this process with the remaining noodles and filling until your dish is full. Don’t worry if they’re snug; it helps them hold their shape.

Baking and Serving

Once all the roll-ups are in the baking dish, pour the prepared béchamel sauce evenly over the top, ensuring all the roll-ups are coated. Sprinkle the remaining shredded mozzarella cheese and a little extra grated Parmesan over the sauce. For an extra touch of freshness and visual appeal, you can scatter a few small sage leaves on top before baking. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let the lasagna roll-ups rest for about 5-10 minutes before serving. This allows the sauces to set slightly, making them easier to serve. Garnish with a little more chopped fresh sage or whole leaves, and an extra sprinkle of Parmesan cheese, if desired. These are delicious served as is, or with a simple side salad.

Conclusion:

These Butternut Squash Lasagna Roll-Ups with Ricotta are a wonderful way to enjoy a cozy, flavorful meal that feels a bit fancy. The sweet squash and creamy filling, topped with a light béchamel and Parmesan, make for a truly satisfying dish. It’s a great recipe for any night of the week, but especially for when you want to impress guests without stressing out. Feel free to adjust the amount of milk in the béchamel to get your desired sauce consistency – a little less milk for a thicker sauce, or a bit more for a looser one.

Serving Suggestions: These roll-ups are delicious served alongside a simple green salad with a vinaigrette or some steamed green beans. A sprinkle of extra Parmesan and fresh sage leaves on top makes them even prettier.

Variations: For a different flavor profile, try adding a pinch of nutmeg or a touch of cayenne pepper to the squash filling. You could also mix in some sautéed spinach or mushrooms with the ricotta mixture. If you don’t have fresh sage, dried sage can be used, but reduce the amount to about 2 teaspoons as it’s more potent.

Frequently Asked Questions:

Can I make these ahead of time?

Yes, you can assemble the roll-ups and store them in the refrigerator for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

How do I store leftovers?

Leftover butternut squash lasagna roll-ups can be stored in an airtight container in the refrigerator for 3-4 days. Reheat them gently in the oven or microwave.

Butternut Squash Lasagna Roll-Ups with Ricotta

Delicious and comforting lasagna roll-ups featuring creamy butternut squash and ricotta filling, coated in a rich béchamel sauce.

Prep Time
20 Minutes

Cook Time
35 Minutes

Total Time
55 Minutes

Servings
15-16 roll-ups

Ingredients

• 1 package lasagna noodles
• 1 cup mashed butternut squash
• 1¼ cup ricotta
• ½ cup grated Parmesan
• 1 large egg
• 2 Tbsp finely chopped sage
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1½ cup shredded mozzarella cheese
• 4 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 2-3 cups milk
• ¼ cup grated Parmesan
• ⅛ tsp grated nutmeg
• Pinch of cayenne pepper

Instructions

1. Step 1
   Cook lasagna noodles according to package directions until al dente. Drain and set aside, laying them flat to prevent sticking.
2. Step 2
   In a medium bowl, combine the mashed butternut squash, ¾ cup ricotta, ½ cup grated Parmesan, egg, 2 Tbsp chopped sage, salt, and pepper. Mix well.
3. Step 3
   Spread a portion of the butternut squash and ricotta mixture evenly over each cooked lasagna noodle. Sprinkle with some shredded mozzarella.
4. Step 4
   Roll up each lasagna noodle tightly. Place the roll-ups seam-side down in a greased baking dish.
5. Step 5
   Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth and thickened. Stir in ¼ cup Parmesan, nutmeg, and cayenne pepper. Season with salt and pepper to taste.
6. Step 6
   Pour the béchamel sauce over the lasagna roll-ups. Top with the remaining shredded mozzarella and a sprinkle of grated Parmesan. Garnish with extra sage if desired.
7. Step 7
   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.