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Butternut Squash Lasagna Roll Ups

Butternut Squash Lasagna Roll Ups: Cozy Fall Comfort Food

Butternut Squash Lasagna Roll Ups are a delightful twist on traditional lasagna, perfect for cozy fall meals.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 roll ups
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roll-Ups
  • 9 sheets Lasagna Noodles Replace with gluten-free options if necessary.
  • 2 cups Mashed Butternut Squash Canned pumpkin purée can be a substitute.
  • 1 container Ricotta Cheese Use more for a richer filling if preferred.
  • 1 cup Parmesan Cheese Sprinkle extra on top for garnishing.
  • 1 large Egg Acts as a binding agent for the filling.
  • 2 tablespoons Chopped Sage Whole leaves can be used for garnishing.
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 cups Shredded Mozzarella Cheese Melts beautifully on top.
For the Béchamel Sauce
  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 cups Milk Warm it up for best results.
  • 1/4 teaspoon Grated Nutmeg
  • 1/8 teaspoon Cayenne Pepper Use sparingly for heat.
  • 2 cloves Garlic Enhances flavor.
For Garnish
  • 1 tablespoon Neutral Oil For frying crispy sage leaves.

Equipment

  • Large Pot
  • baking dish
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the noodles in a large pot of salted water until al dente, usually around 8-10 minutes. Drain and lay flat on a baking sheet.
  2. In a mixing bowl, combine mashed butternut squash, ricotta, Parmesan, egg, sage, salt, and pepper until smooth.
  3. In a saucepan, melt butter and whisk in flour for about 2 minutes. Gradually add warm milk, whisking until thickened. Stir in nutmeg, cayenne, and garlic.
  4. Preheat oven to 375°F (190°C). Spread béchamel on the bottom of a baking dish. On each noodle, spread butternut squash filling and sprinkle mozzarella. Roll tightly and place seam-side down in the dish.
  5. Pour remaining béchamel over roll-ups and sprinkle with more mozzarella. Bake for 30 minutes until golden brown.
  6. Fry sage leaves in oil until crispy and garnish the roll-ups before serving.

Nutrition

Serving: 1roll upCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 550mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

These roll-ups can be made ahead and frozen. When ready, bake from frozen without thawing.

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