If you’re craving something cozy, elegant, and a little unexpected, these Butternut Squash Lasagna Roll Ups with Ricotta are absolutely the answer. Imagine tender lasagna noodles wrapped around a luscious, creamy filling of sweet butternut squash and ricotta, all bathed in a velvety béchamel sauce infused with fragrant sage. This dish brings comfort and sophistication together in one beautiful, cheesy embrace, perfect for impressing family or friends or simply treating yourself to a wholesome homemade meal that tastes like love on a plate.

Butternut Squash Lasagna Roll Ups with Ricotta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how straightforward the ingredients are, yet each one plays a vital role in building layers of flavor and texture. From the naturally sweet butternut squash to the melty mozzarella that crowns the dish, every component comes together to create something truly special.

Lasagna noodles: Opt for regular or gluten-free noodles, just be gentle when cooking to avoid breakage.
Mashed butternut squash: Provides a rich, naturally sweet base for the filling along with gorgeous autumnal color.
Ricotta cheese: Adds a creamy, slightly tangy texture that balances the squash perfectly.
Grated Parmesan: Offers depth and umami, elevating the flavors with a savory punch.
Large egg: Acts as a binder to hold the filling together smoothly.
Fresh sage: Brings a fragrant earthiness that pairs beautifully with squash and cheese.
Kosher salt and black pepper: Essential seasonings that enhance every element.
Shredded mozzarella: Adds a gooey, melty topping that makes each bite irresistible.
Unsalted butter, all-purpose flour, and warm milk: These form the base of the béchamel sauce, creating a silky blanket for the roll ups.
Nutmeg and cayenne pepper: Small touches that lend warmth and subtle spice to the sauce.
Garlic cloves and sage leaves: Infuse the béchamel with aromatic notes, making the sauce unforgettable.
Neutral oil: Useful for frying sage leaves if you want an extra crispy garnish.

How to Make Butternut Squash Lasagna Roll Ups with Ricotta

Step 1: Cook the lasagna noodles

Start by cooking the lasagna noodles according to the package instructions until al dente. This is key to ensuring they hold their shape when rolled later. Drain them carefully, then lay them flat on a rimmed baking sheet. Lightly spray or drizzle with oil, especially where noodles overlap, to prevent sticking. Trust me, this small step saves you from a sticky mess down the line.

Step 2: Prepare the filling

In a large bowl, combine the mashed butternut squash, ricotta, grated Parmesan, egg, chopped sage, Kosher salt, and black pepper. Mix everything thoroughly until smooth and creamy. If the mixture feels too stiff to spread, stir in the remaining ricotta. This filling is the heart of your Butternut Squash Lasagna Roll Ups with Ricotta, packed with flavor and silky texture that will make you smile with every bite.

Step 3: Make the béchamel sauce

Melt butter in a saucepan over medium heat, then whisk in flour. Cook until the mixture turns a light golden brown to keep that lovely nutty flavor without burning. Slowly whisk in warm milk, then bring to a simmer, whisking constantly until thick and smooth. Add fresh sage leaves and smashed garlic cloves at this stage, letting them infuse the sauce for 8-10 minutes. Stir in grated Parmesan, nutmeg, cayenne, salt, and pepper. This luscious sauce will tie your roll ups together with its velvety charm.

Step 4: Assemble the roll ups

Preheat your oven to 375°F. Lay out several noodles at once, spread a thin, even layer of the filling on each, and sprinkle with shredded mozzarella. Roll them up gently but tightly, placing each seam side down on your cutting board as you go. This rolling step is where the magic happens; you’ll start to see how these individual flavors come together into neat, portable bundles of deliciousness.

Step 5: Bake with love

Discard the sage leaves and garlic from the béchamel, then pour half the sauce into a baking dish, spreading it evenly. Arrange the roll ups either lying flat or standing on their sides – the choice is yours depending on how you want to present your masterpiece. Drizzle the remaining béchamel over the top, sprinkle any leftover mozzarella, and bake for 30 minutes until bubbly and slightly golden at the edges. This baking stage melds all the components, creating irresistible Butternut Squash Lasagna Roll Ups with Ricotta.

Step 6: Garnish and serve

Once out of the oven, sprinkle extra grated Parmesan and some freshly cracked black pepper over the top. For an extra touch of elegance and crunch, top with either chopped or fried sage leaves. Serve warm and prepare your heart for some serious satisfaction.

How to Serve Butternut Squash Lasagna Roll Ups with Ricotta

Garnishes

Crispy fried sage leaves are an incredible garnish, adding a delicate crunch and aromatic flair that perfectly complements the soft, cheesy roll ups. Alternatively, a handful of fresh sage or a dusting of extra Parmesan works beautifully to finish the dish with simple elegance.

Side Dishes

Light, fresh sides contrast wonderfully with this rich dish. Think a crisp arugula salad with lemon vinaigrette, roasted Brussels sprouts, or even a citrusy beet salad. These sides bring brightness and balance, rounding out the meal without overwhelming the delicate flavors of the roll ups.

Creative Ways to Present

For a fun twist, try arranging the roll ups standing vertically in your baking dish when baking. It creates a visual wow and makes serving easier, like grabbing little parcels of flavor. You can also sprinkle toasted pine nuts or drizzle a balsamic glaze for added texture and a hint of tangy sweetness.

Make Ahead and Storage

Storing Leftovers

Once cooled, your Butternut Squash Lasagna Roll Ups with Ricotta keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers arguably even better.

Freezing

You can freeze the roll ups pre-baked by assembling them in a dish, covering tightly with plastic wrap and foil, then freezing for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake as usual, adding extra time if needed to heat through perfectly.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes until warm and bubbly. Avoid the microwave if possible to preserve that lovely, gooey texture and crisp edges.

FAQs

Can I use pumpkin instead of butternut squash?

Absolutely! Pumpkin purée is a great substitute and will offer a similar sweetness and texture, making your Butternut Squash Lasagna Roll Ups with Ricotta just as delightful.

Is it okay to use no-boil noodles for this recipe?

While no-boil noodles can save time, they might not roll as easily due to their firmer texture. If you do use them, make sure they’re fully softened according to package instructions before assembling.

Can I make this recipe vegan?

With some swaps like plant-based ricotta and mozzarella, non-dairy milk for béchamel, and flax egg instead of the egg, this recipe can be adapted for a vegan diet though it will alter the flavor and texture somewhat.

Do I have to fry the sage leaves?

Frying sage leaves is optional but highly recommended for a flavorful crunch. If you prefer, fresh chopped sage works just fine as a garnish too.

How spicy is the béchamel sauce?

The béchamel has just a tiny pinch of cayenne pepper, giving it a subtle warmth that enhances flavor without noticeable heat. You can omit it if you prefer no spice.

Final Thoughts

These Butternut Squash Lasagna Roll Ups with Ricotta are a celebration of comfort food done right, combining simple, wholesome ingredients into an elegant, cozy dish that feels special yet approachable. Whether you’re cooking for a weeknight dinner or a weekend gathering, this recipe is sure to become a beloved staple. Trust me, once you give these roll ups a try, they’ll hold a permanent place on your menu and in your heart.