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Butternut Squash Lasagna Roll Ups with Ricotta

Butternut Squash Lasagna Roll Ups with Ricotta
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Indulge in the comforting flavors of fall with these Butternut Squash Lasagna Roll Ups with Ricotta. Perfect for family dinners or cozy gatherings, this delightful dish features tender lasagna noodles rolled up with a creamy filling of roasted butternut squash, ricotta, and aromatic sage. Each bite is packed with savory goodness, ensuring a hearty meal that everyone will love. Topped with a luscious béchamel sauce and melted mozzarella, these roll-ups not only taste amazing but also look stunning on any table.

Ingredients

Scale
  • Lasagna noodles
  • 1 cup mashed butternut squash (or pumpkin purée)
  • 1¼ cup ricotta cheese (divided)
  • ½ cup grated Parmesan cheese (plus more for serving)
  • 1 large egg
  • 2 Tbsp finely chopped sage (plus more for serving)
  • 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)
  • ¼ cup grated Parmesan
  • â…› 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 for garnish
  • Neutral oil

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain them and lay flat on a rimmed baking sheet. Lightly spray them with cooking spray or drizzle with a little oil to prevent sticking.
  2. In a large mixing bowl, combine butternut squash purée, ¾ cup ricotta, ½ cup grated Parm, egg, 2 Tbsp chopped sage, 1 tsp Kosher salt, and ¼ tsp black pepper. Stir until well mixed.
  3. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. Add 2 Tbsp all-purpose flour and whisk until golden brown (about 3 minutes). Quickly whisk in warm milk, bringing to a simmer and cooking while whisking for 3 minutes. Reduce heat to low and add sage leaves and smashed garlic. Cook until thickened (about 8-10 minutes). Stir in grated Parm, nutmeg, cayenne, and salt; add black pepper to taste.
  4. Preheat oven to 375°F. Spread filling on each noodle, sprinkle mozzarella, and roll up tightly.
  5. Pour half of the béchamel into a baking dish. Place roll-ups inside and top with remaining sauce and cheese. Bake for 30 minutes until bubbly and golden.
  6. Garnish with additional grated Parm and fresh sage leaves before serving.

Nutrition

Find it online: https://tastyforkkitchen.com/butternut-squash-lasagna-roll-ups-with-ricotta/