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Butternut Squash Lasagna Roll Ups with Ricotta

Butternut Squash Lasagna Roll Ups with Ricotta
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Indulge in the comforting flavors of fall with these Butternut Squash Lasagna Roll Ups with Ricotta. These delightful pasta rolls are filled with creamy ricotta and sweet butternut squash, all enveloped in a rich béchamel sauce. Perfect for cozy family dinners or festive gatherings, this dish is not only visually appealing but also packed with flavor. Easy to prepare, these roll-ups can be made ahead of time, making them an excellent choice for meal planning. Plus, they are versatile enough to serve as a main course or a side dish, sure to impress everyone at the table.

Ingredients

Scale
  • 1 package lasagna noodles
  • 1 cup mashed butternut squash
  • 1¼ cup ricotta, divided
  • ½ cup grated Parmesan, plus more for serving
  • 1 large egg
  • 2 Tbsp finely chopped sage, plus more for serving
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1½ cup shredded mozzarella cheese, divided
  • 4 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2–3 cups warm milk
  • ¼ cup grated Parmesan
  • ⅛ tsp grated nutmeg
  • Pinch of cayenne pepper
  • ½ tsp Kosher salt
  • Freshly ground black pepper to taste
  • 4 large sage leaves
  • 2 garlic cloves, smashed
  • A handful of fresh sage leaves
  • Neutral oil

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain them well. Lay the noodles flat on a rimmed baking sheet and spray lightly with cooking spray or drizzle with a little oil to prevent sticking.
  2. In a large mixing bowl, combine 1 cup butternut squash purée, ¾ cup ricotta, ½ cup grated Parm, 1 egg, 2 Tbsp chopped sage, 1 tsp Kosher salt, and ¼ tsp black pepper. Stir until well mixed. If the mixture is too thick, add the remaining ½ cup ricotta.
  3. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. Add 2 Tbsp all-purpose flour and whisk until the flour turns a light golden brown (about 3 minutes). Quickly whisk in 2–3 cups of warm milk. Increase heat and bring to a simmer while whisking continuously for another 3 minutes. Reduce heat to low; add sage leaves and smashed garlic. Cook until thickened (about 8–10 minutes). Stir in ¼ cup grated Parm, nutmeg, cayenne pepper, Kosher salt, and black pepper.
  4. Preheat your oven to 375°F (190°C). On your cutting board, lay out as many noodles as fit comfortably. Place about 2–3 Tbsp of filling on each noodle, spread into an even layer, and sprinkle with 1-2 Tbsp shredded mozzarella. Roll each noodle from bottom to top gently.
  5. Pour half of the béchamel sauce into the bottom of your baking dish. Arrange roll-ups in the pan—either flat or on their sides. Drizzle remaining béchamel and sprinkle any leftover mozzarella cheese. Bake for about 30 minutes until bubbly and edges are crisped.
  6. Sprinkle with grated Parm and black pepper if desired; garnish with fresh sage leaves before serving.

Nutrition

Find it online: https://simplylowfat.com/butternut-squash-lasagna-roll-ups-with-ricotta/