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Butternut Squash Lasagna Roll Ups

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These butternut squash lasagna roll ups are a comforting, elegant twist on classic lasagna. Featuring roasted squash, sage, creamy ricotta, béchamel, and melted cheese, they’re perfect as a vegetarian main or adaptable with turkey slices for extra protein.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 butternut squash (2 pounds), halved lengthwise, seeds removed
  • 2 onions, diced
  • 1/4 cup fresh sage leaves, chopped
  • Salt and freshly ground black pepper
  • 1 jalapeno, diced (seeds optional)
  • 2 jars pasta sauce (700 ml each, homemade or store-bought)
  • 1 box lasagna riccia sheets (454 g, about 18 sheets)
  • Olive oil cooking spray
  • 1/4 cup butter (plus more for buttering the baking dish)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warm
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups whole-milk ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (divided, plus more for serving)
  • 14 turkey deli slices (optional)
  • For serving (optional): olive oil, chiles, chopped parsley, extra Parmesan

Instructions

  1. Preheat oven to 400°F (200°C). Roast butternut squash halves drizzled with 1 tbsp olive oil, salt, and pepper for 40–45 minutes until tender. Scoop and mash/puree flesh.
  2. Heat remaining olive oil in skillet. Cook onions, sage, and jalapeno until softened (6–8 minutes). Stir into mashed squash, season, and set aside.
  3. In saucepan, melt butter, whisk in flour, then gradually add warm milk to make béchamel. Stir in thyme, season, and cook 5–7 minutes until thickened.
  4. Cook lasagna sheets, drain, and lay flat on oiled surface.
  5. Spread squash mixture and ricotta on each sheet. Add turkey slice if using. Roll and place seam-side down in buttered dish.
  6. Pour half pasta sauce on bottom of dish. Arrange rolls, cover with remaining sauce, then pour béchamel over top.
  7. Sprinkle with mozzarella and half the Parmesan.
  8. Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake another 15 minutes until bubbly and golden.
  9. Serve hot with parsley, chiles, olive oil drizzle, and extra Parmesan if desired.

Notes

  • Spinach or kale can be added to the filling for extra greens.
  • For a white lasagna, use only béchamel and skip tomato sauce.
  • Replace turkey with sausage or pancetta for a meaty version.
  • Make it vegan by using plant-based ricotta, milk, and cheese.
  • Nutmeg in the béchamel adds classic Italian flavor.
  • Assemble ahead of time and bake when ready to serve.

Nutrition

Find it online: https://familydinnercooking.com/butternut-squash-lasagna-roll-ups/