Butternut Squash Lasagna Roll-Ups with Ricotta

Name: Butternut Squash Lasagna Roll-Ups with Ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
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; ½ tsp Kosher salt; Freshly ground black pepper (to taste); 4 large sage leaves; 2 garlic cloves (smashed); A handful of fresh sage leaves; Neutral oil

Instructions

Prep:30minCook:30min

These Butternut Squash Lasagna Roll Ups are about to become your new favorite fall pasta! Not only is the presentation beautiful, but they taste like fall. They're filled with a mixture of mashed butternut squash, ricotta cheese, mozzarella, and sage, and are baked with creamy béchamel sauce. An ideal vegetarian holiday dish that doesn't feel like an afterthought.

Updated at: Sun, 21 Dec 2025 08:30:48 GMT