Introduction

Hey there, my friend! Remember those crisp autumn evenings or chilly winter nights when all you craved was a big hug in a bowl? That’s exactly what these Butternut Squash Lasagna Roll Ups are – comfort food perfected and rolled up just for you. This recipe takes everything you love about classic lasagna, adds the sweet, earthy goodness of roasted butternut squash (or pumpkin!), tucks it into individual rolls, and smothers it in a silky, dreamy bechamel sauce. Trust me, making these feels like wrapping yourself in your coziest blanket. They might look fancy, but they are surprisingly simple to put together and guaranteed to bring warmth and smiles to your table.

Why You’ll Love This Recipe

Fast(ish!) – Faster than assembling a full pan of lasagna!
Easy – No layering stress, just roll and bake!
Giftable – Perfect for taking to a potluck or gifting to a friend in need of comfort.
Crowd-pleasing – Who doesn’t love personal lasagna rolls?
Seasonal Magic – Perfect for fall and winter cozy vibes.

Ingredients

Gather ’round the pantry, because here’s what you’ll need to whip up this deliciousness. Most of these are likely staples!

1 package lasagna noodles: We’ll need about 15-16 noodles. Look for the regular kind, not the no-boil type for this recipe!
1 cup mashed butternut squash or pumpkin purée: You can roast a squash yourself for the best flavor, or grab a can of pure pumpkin purée (make sure it’s NOT pie filling!).
1¼ cup ricotta, divided: Creamy ricotta is key to that perfect filling texture.
½ cup grated Parmesan, plus more for serving: Adds that salty, nutty depth. Freshly grated is always best!
1 large egg: Helps bind the filling together.
2 Tbsp finely chopped sage, plus more for serving: Sage and squash are a match made in heaven! That earthy, slightly peppery note is essential.
1 tsp Kosher salt: Balances all the flavors.
¼ tsp freshly ground black pepper: Freshly ground makes a difference!
1½ cup shredded mozzarella cheese, divided: For that gooey, cheesy goodness inside and on top.

For the dreamy Bechamel sauce:

4 Tbsp unsalted butter: The base for our glorious roux.
2 Tbsp all-purpose flour: Helps thicken the sauce.
2-3 cups warm milk: Whole milk gives the richest sauce. Warm it gently before adding to prevent lumps! Use 2 cups for a thicker sauce, 3 cups for a slightly looser one – your call!
¼ cup grated Parmesan: Because more cheese is never a bad idea.
⅛ tsp grated nutmeg: A classic secret weapon in bechamel, it adds a hint of warmth without being overpowering.
Pinch of cayenne pepper: Just a tiny pinch adds a subtle warmth that makes the flavor pop.
½ tsp Kosher salt: To season the sauce.
Freshly ground black pepper to taste: Season to your liking.
4 large sage leaves: To infuse flavor into the sauce while it simmers.
2 garlic cloves, smashed: Adds a gentle garlic background note.

Optional: Crispy Sage Leaves

A handful of fresh sage leaves: For a beautiful, flavorful garnish.
Neutral oil: Like vegetable or canola oil, for frying.

How to Make It

Alright, let’s get rolling! Follow these steps and you’ll have cozy goodness on your plate in no time.

Prep the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. You want them pliable but not mushy. Drain the noodles and lay them out flat on a clean surface (like parchment paper or clean tea towels) to prevent them from sticking together.
Make the Filling: In a medium bowl, combine the mashed butternut squash (or pumpkin purée), 1 cup of the ricotta, the ½ cup grated Parmesan, the large egg, 2 tablespoons of the finely chopped sage, the 1 teaspoon Kosher salt, and the ¼ teaspoon black pepper. Mix well until everything is thoroughly combined. Stir in ½ cup of the shredded mozzarella cheese.
Whip up the Bechamel: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, whisking constantly, until the mixture is bubbly and smells slightly nutty (this is your roux!).
Add the Milk: Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. Keep whisking continuously to prevent lumps.
Simmer the Sauce: Bring the sauce to a gentle simmer, continuing to whisk occasionally. Add the ¼ cup grated Parmesan, nutmeg, cayenne pepper, ½ teaspoon salt, black pepper to taste, the 4 large sage leaves, and the 2 smashed garlic cloves. Reduce the heat to low and let it simmer gently for 5-10 minutes, allowing the flavors to infuse and the sauce to thicken. Remove the sage leaves and garlic cloves before using.
Assemble the Roll Ups: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Spread the Filling: Lay one cooked lasagna noodle flat. Spread a generous amount (about 2-3 tablespoons) of the butternut squash filling evenly over the noodle, leaving a small border on the short ends.
Add Cheese: Sprinkle a little of the remaining shredded mozzarella (you set aside from the 1½ cups total) over the filling on the noodle.
Roll ‘Em Up: Starting from one short end, carefully and gently roll the noodle up into a spiral.
Arrange and Sauce: Pour about ½ cup of the prepared bechamel sauce into the bottom of the prepared baking dish. Arrange the rolled-up lasagna noodles seam-side down in the dish, snuggled next to each other. Pour the remaining bechamel sauce evenly over the top of the roll ups, making sure they are mostly covered.
Top with Cheese: Sprinkle the remaining shredded mozzarella cheese and the leftover ¼ cup ricotta (in dollops or crumbled) over the top of the sauce and roll ups. You can also add a little extra grated Parmesan here if you like!
Bake: Cover the baking dish tightly with foil. Bake for 25 minutes.
Brown the Top: Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
(Optional) Make Crispy Sage: While the lasagna is baking, heat about ¼ inch of neutral oil in a small skillet over medium heat until shimmering. Carefully add the fresh sage leaves (they should sizzle). Fry for just 15-30 seconds until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Be careful, they fry very quickly!
Rest and Serve: Let the lasagna roll ups rest for 5-10 minutes before serving. This helps them hold their shape. Serve warm, garnished with extra grated Parmesan, a sprinkle of fresh chopped sage, and the crispy sage leaves if you made them. Enjoy that cozy hug!

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

Squash Swap: No butternut? Canned sweet potato purée or even acorn squash work beautifully!
Cheese Please: Swap Parmesan for Pecorino Romano or Grana Padano. For the ricotta, make sure it’s good quality and well-drained if it seems watery. You could also mix in a little cream cheese for extra richness in the filling.
Herb Vibes: Not a sage fan? Try thyme or a pinch of dried Italian seasoning in the filling.
Add Some Greens: Wilted spinach or kale could be stirred into the butternut squash filling for an extra nutritional boost.
Meat Lovers: Browned Italian sausage (sweet or spicy!) would be a delicious addition to the filling.

Tips for Success

A few little tricks to ensure your lasagna roll ups turn out perfectly every time:

Don’t Overcook Noodles: Cook them just until al dente. If they’re too soft, they’ll be harder to roll and might fall apart. Rinsing them in cold water after draining can also help stop the cooking process and make them easier to handle.
Lay Noodles Flat: As soon as the noodles are cooked and drained, lay them flat on a clean surface. Don’t let them pile up, or they’ll glue themselves together!
Warm Milk for Bechamel: Using warm milk helps create a smooth sauce without lumps. Heat it gently on the stove or in the microwave before adding to the roux.
Whisk, Whisk, Whisk: Continuous whisking is key when adding the milk to the roux and as the bechamel simmers to keep it smooth and lump-free.
Don’t Overfill: Too much filling makes the roll ups hard to roll and can cause them to burst. Stick to about 2-3 tablespoons per noodle.
Make Ahead: You can assemble the roll ups and place them in the baking dish with the sauce up to a day ahead. Cover and refrigerate. Let the dish sit at room temperature for about 30 minutes before baking, and you may need to add an extra 5-10 minutes to the covered baking time. You can also make the filling and bechamel ahead of time and store them separately in the fridge for 2-3 days.

How to Store It

Got leftovers? Lucky you! These roll ups store and reheat beautifully.

Refrigerate: Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days.
Reheat: Individual portions can be reheated in the microwave. For larger amounts, cover the dish with foil and reheat in a 325°F (160°C) oven until heated through, about 20-30 minutes.
Freeze: You can freeze baked or unbaked roll ups. To freeze unbaked, assemble them in a freezer-safe baking dish (like a foil pan), cover tightly with plastic wrap and then foil. Label and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, possibly adding extra baking time. To freeze baked, let cool completely, then wrap individual portions or the whole dish tightly. Freeze for up to 2 months. Reheat from frozen, covered with foil, at 350°F (175°C) until heated through, which could take 45-60 minutes or longer.

FAQs

Thinking through some common questions you might have…

Q: Can I use canned pumpkin purée instead of butternut squash?
A: Absolutely! Just make sure it’s 100% pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.

Q: Can I make this ahead of time?
A: Yes! You can assemble the entire dish (without baking) up to a day in advance. Cover and refrigerate until you’re ready to bake.

Q: What’s the best way to reheat leftovers?
A: The oven is best for maintaining texture. Cover with foil and reheat at 325°F (160°C) until warm. The microwave works for speed but might make the noodles a little softer.

Q: Can I skip the bechamel and use a different sauce?
A: You could, but the bechamel really is part of what makes this dish so special and comforting with the squash. A sage brown butter sauce or even a light cream sauce could work, but I highly recommend trying it with the bechamel first!

Cozy Butternut Squash Lasagna Roll Ups with Creamy Bechamel

This recipe takes everything you love about classic lasagna, adds the sweet, earthy goodness of roasted butternut squash (or pumpkin!), tucks it into individual rolls, and smothers it in a silky, dreamy bechamel sauce.

Print Recipe Pin Recipe

Cook Time 40

Equipment

Large pot for boiling noodles
Clean surface like parchment paper or clean tea towels, for laying out noodles
Medium bowl for the filling
Medium saucepan for the bechamel
Whisk for the bechamel
9x13 inch baking dish
foil for covering baking dish
Small skillet optional, for crispy sage
Slotted spoon optional, for crispy sage
paper towel-lined plate optional, for draining crispy sage

Ingredients

Hauptzutaten

1 package lasagna noodles about 15-16 noodles, regular type (not no-boil)
1 cup mashed butternut squash or pumpkin purée roast a squash or can of pure pumpkin purée (not pie filling)
1.25 cup ricotta divided
0.5 cup grated Parmesan for filling, divided, plus more for serving, freshly grated is best
1 large egg
2 Tbsp finely chopped sage divided, plus more for serving
1 tsp Kosher salt for filling
0.25 tsp freshly ground black pepper for filling
1.5 cup shredded mozzarella cheese divided
4 Tbsp unsalted butter for bechamel
2 Tbsp all-purpose flour for bechamel
2 cups warm milk 2-3 cups (use 2 for thicker, 3 for looser), whole milk recommended, warm gently before adding, for bechamel
0.25 cup grated Parmesan for bechamel
0.125 tsp grated nutmeg for bechamel
pinch cayenne pepper for bechamel
0.5 tsp Kosher salt for bechamel
to taste freshly ground black pepper for bechamel
4 large leaves sage leaves large, for infusing bechamel
2 cloves garlic smashed, for infusing bechamel
handful fresh sage leaves optional, for crispy garnish
0.25 inch Neutral oil optional, like vegetable or canola oil, for frying crispy sage

Instructions

Prep the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. You want them pliable but not mushy. Drain the noodles and lay them out flat on a clean surface (like parchment paper or clean tea towels) to prevent them from sticking together.
Make the Filling: In a medium bowl, combine the mashed butternut squash (or pumpkin purée), 1 cup of the ricotta, the ½ cup grated Parmesan, the large egg, 2 tablespoons of the finely chopped sage, the 1 teaspoon Kosher salt, and the ¼ teaspoon black pepper. Mix well until everything is thoroughly combined. Stir in ½ cup of the shredded mozzarella cheese.
Whip up the Bechamel: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, whisking constantly, until the mixture is bubbly and smells slightly nutty (this is your roux!).
Add the Milk: Gradually whisk in the warm milk, a little at a time, ensuring each addition is incorporated before adding more. Keep whisking continuously to prevent lumps.
Simmer the Sauce: Bring the sauce to a gentle simmer, continuing to whisk occasionally. Add the ¼ cup grated Parmesan, nutmeg, cayenne pepper, ½ teaspoon salt, black pepper to taste, the 4 large sage leaves, and the 2 smashed garlic cloves. Reduce the heat to low and let it simmer gently for 5-10 minutes, allowing the flavors to infuse and the sauce to thicken. Remove the sage leaves and garlic cloves before using.
Assemble the Roll Ups: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spread the Filling: Lay one cooked lasagna noodle flat. Spread a generous amount (about 2-3 tablespoons) of the butternut squash filling evenly over the noodle, leaving a small border on the short ends.
Add Cheese: Sprinkle a little of the remaining shredded mozzarella (you set aside from the 1½ cups total) over the filling on the noodle.
Roll 'Em Up: Starting from one short end, carefully and gently roll the noodle up into a spiral.
Arrange and Sauce: Pour about ½ cup of the prepared bechamel sauce into the bottom of the prepared baking dish. Arrange the rolled-up lasagna noodles seam-side down in the dish, snuggled next to each other. Pour the remaining bechamel sauce evenly over the top of the roll ups, making sure they are mostly covered.
Top with Cheese: Sprinkle the remaining shredded mozzarella cheese and the leftover ¼ cup ricotta (in dollops or crumbled) over the top of the sauce and roll ups. You can also add a little extra grated Parmesan here if you like!
Bake: Cover the baking dish tightly with foil. Bake for 25 minutes.
Brown the Top: Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
(Optional) Make Crispy Sage: While the lasagna is baking, heat about ¼ inch of neutral oil in a small skillet over medium heat until shimmering. Carefully add the fresh sage leaves (they should sizzle). Fry for just 15-30 seconds until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Be careful, they fry very quickly!
Rest and Serve: Let the lasagna roll ups rest for 5-10 minutes before serving. This helps them hold their shape. Serve warm, garnished with extra grated Parmesan, a sprinkle of fresh chopped sage, and the crispy sage leaves if you made them. Enjoy that cozy hug!

Notes

This recipe is adaptable. Substitute squash with sweet potato or acorn squash purée. Swap Parmesan with Pecorino Romano or Grana Padano; mix cream cheese into ricotta for richness. Replace sage with thyme or Italian seasoning. Wilted spinach or kale or browned Italian sausage can be added to the filling. For best results, cook noodles only until al dente and lay them flat to prevent sticking. Use warm milk and whisk constantly for a smooth bechamel. Avoid overfilling noodles (stick to 2-3 tablespoons). Make Ahead: Assemble the entire dish (without baking) up to a day ahead, cover and refrigerate. Let sit at room temp for ~30 mins before baking, may need extra covered bake time (5-10 mins). Filling and bechamel can be made 2-3 days ahead and stored separately in the fridge. Store leftovers covered in the fridge for 3-4 days. Reheat individual portions in the microwave. Reheat larger amounts in a 325°F (160°C) oven, covered, for 20-30 mins. Freeze baked or unbaked roll ups for up to 2 months. Thaw unbaked overnight in the fridge before baking. Reheat frozen baked, covered, at 350°F (175°C) for 45-60+ mins.