Butternut Squash Lasagna Roll Ups (1 Hr, 20 Mins)

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Want to give a twist to your traditional lasagna? These butternut squash lasagna roll-ups are just the ticket. They combine the comforting flavor of butternut squash with the creaminess of ricotta, all rolled up in lasagna sheets and baked to perfection. The fresh parsley adds a pop of color and a touch of brightness to the dish. It’s a hearty meal that looks fancy but is straightforward to prepare.

Ingredients

Units Scale
For the filling:
  • 1 medium butternut squash, peeled, seeded, and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
For assembly:
  • 12 lasagna noodles, cooked according to package instructions
  • 2 cups bechamel sauce (see below)
  • 1 cup mozzarella cheese, shredded
  • Extra parsley for garnish
For the bechamel sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg
  • Salt and white pepper, to taste

Instructions

  1. Roast the Butternut Squash (25 minutes): Preheat the oven to 400°F (205°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender. Once cooled slightly, mash the roasted squash with a fork or puree in a food processor until smooth.
  2. Prepare the Ricotta Mixture (5 minutes): In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan, chopped parsley, minced garlic, and the beaten egg. Mix until all ingredients are well combined.
  3. Make the Bechamel Sauce(10 minutes): In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute. Gradually add the milk, whisking continuously to prevent lumps. Bring to a gentle boil, reduce the heat, and simmer until the sauce thickens. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
  4. Assemble the Roll-Ups (10 minutes): Lay out a cooked lasagna noodle flat on a clean surface. Spread a generous amount of the ricotta mixture onto the noodle. Carefully roll up the noodle and place seam side down in a baking dish. Repeat with the remaining noodles and filling.
  5. Bake (30 minutes): Pour the bechamel sauce over the lasagna roll-ups, ensuring each roll-up is well coated. Sprinkle shredded mozzarella on top. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
  6. Serve (2 minutes): Garnish with additional chopped parsley before serving.

Notes

For an even creamier texture, consider adding some grated Gruyère or Fontina cheese to the bechamel sauce. When making the roll-ups, ensure the lasagna noodles are not overcooked; they should be al dente as they will continue to cook in the oven. This dish pairs wonderfully with a side salad or some crusty bread.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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