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.
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.