Butternut Squash Lasagna Roll Ups
A cozy fall dish featuring creamy butternut squash and layers of rich cheese, perfect for family gatherings or a peaceful night in.
Ingredients
Lasagna Ingredients
- 12 oz Lasagna Noodles Choose gluten-free noodles for a lighter alternative.
- 2 cups Mashed Butternut Squash Pumpkin purée can be used for a different twist.
- ¾ cup Ricotta Cheese Consider adding an additional ½ cup for extra creaminess.
- ½ cup Grated Parmesan More for topping if desired.
- 1 large Egg Essential for binding the filling together.
- 2 tbsp Chopped Sage Garnish with fresh leaves if desired.
- 1 tsp Kosher Salt Enhances all flavors.
- ½ tsp Black Pepper For a touch of warmth.
- 2 cups Shredded Mozzarella Cheese The gooey topping we all love.
Béchamel Sauce Ingredients
- 4 tbsp Unsalted Butter For a luscious béchamel sauce.
- ¼ cup All-Purpose Flour Use a gluten-free blend for those avoiding gluten.
- 2 cups Warm Milk Adjust for desired thickness of sauce.
- ¼ tsp Grated Nutmeg Stir in some warmth and spice.
- ¼ tsp Cayenne Pepper Optional for added heat.
- 2 cloves Garlic Minced for a fragrant kick.
For Frying
- 2 tbsp Neutral Oil For frying sage leaves to crispy perfection.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles in a large pot of boiling salted water according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
- In a large bowl, mix mashed butternut squash, ricotta cheese, egg, sage, salt, and black pepper until smooth and creamy.
- Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk continuously for 1-2 minutes until it forms a roux. Gradually add warm milk while whisking. Add nutmeg, cayenne, and minced garlic. Cook until the sauce thickens, about 5-7 minutes.
Assembly & Baking
- Spread a few tablespoons of béchamel sauce on the bottom of a baking dish.
- Take a lasagna noodle and place about 3 tablespoons of the filling along one edge. Roll it up from the filled edge and place seam-side down in the baking dish. Repeat for all noodles.
- Pour the remaining béchamel sauce over the roll-ups. Top with shredded mozzarella and extra grated Parmesan if desired.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Allow the roll-ups to cool for a few minutes before serving. Optional: fry sage leaves in neutral oil for a crispy garnish.
Notes
For a lighter dish, consider swapping noodles for zucchini or eggplant slices. Feel free to mix in sautéed spinach or kale for added nutrition. This dish is great for celebrations and pairs well with a fresh salad.