Description
These Butternut Squash Lasagna Roll Ups combine tender lasagna sheets filled with roasted butternut squash, caramelized onions, fresh sage, and a creamy ricotta béchamel sauce. Layered with mozzarella and Parmesan cheese, then baked in a flavorful tomato sauce until bubbly and golden, this dish offers a perfect balance of textures and rich, comforting flavors. Ideal for make-ahead meals, it’s a versatile recipe suitable for both casual weeknights and special occasions, with an optional addition of turkey slices for extra protein.
Ingredients
Scale
Roasted Squash and Filling
- 3 tablespoons olive oil (divided)
- 1 butternut squash (2 pounds, cut in half lengthwise, seeds removed)
- 2 onions (diced)
- ¼ cup fresh sage leaves (lightly packed, chopped)
- Salt and freshly ground black pepper, to taste
- 1 jalapeno (diced, seeds optional)
Tomato Sauce
- 2 jars of pasta sauce (each 700ml, homemade or store-bought)
Lasagna and Cheese
- 1 box lasagna riccia sheets (with curled edges, 454 g, 18 sheets)
- Olive oil cooking spray
- ¼ cup butter (plus more for buttering the baking dish)
- ¼ cup all-purpose flour
- 2 ½ cups whole milk (warm)
- 1 tablespoon fresh thyme leaves
- 1 ½ cup whole-milk ricotta cheese
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (divided for serving)
Optional Additions & Garnish
- 14 turkey deli slices (optional)
- Good quality olive oil
- Chiles
- Chopped parsley
- Grated Parmesan cheese for topping
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the butternut squash and later baking the assembled roll ups.
- Prepare the Butternut Squash: Cut the butternut squash in half lengthwise and remove the seeds. Drizzle 2 tablespoons of olive oil over the halves and season with salt and pepper. Place them cut side down on a baking sheet and roast in the oven until tender, about 45-50 minutes.
- Caramelize the Onions and Prepare Filling: While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat. Add the diced onions and cook until golden and caramelized. Stir in chopped sage and jalapeno, cook for another minute. Once the squash is cool enough to handle, scoop out the flesh and mash it together with the onion mixture. Season with salt and pepper.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt ¼ cup butter. Whisk in ¼ cup all-purpose flour, cooking for 1-2 minutes without browning. Gradually whisk in warm whole milk and fresh thyme leaves. Cook until the sauce thickens and coats the back of a spoon. Remove from heat and stir in ricotta cheese until smooth. Adjust seasoning with salt and pepper.
- Cook Lasagna Sheets: Boil a large pot of salted water. Cook the lasagna riccia sheets according to package instructions until al dente. Drain and rinse with cold water, lay sheets flat on a greased surface or parchment to prevent sticking.
- Assemble Roll Ups: Lightly butter a baking dish. Spread a thin layer of pasta sauce on the bottom. Take each lasagna sheet, spray lightly with olive oil to prevent drying, then spread a generous layer of the squash and onion mixture evenly over it. Top with a layer of béchamel sauce, shredded mozzarella, and, if using, a slice or two of turkey deli meat. Roll up each sheet carefully and place seam side down in the baking dish, snugly fitting about 9 rolls.
- Add Sauce and Cheese: Pour the remaining pasta sauce evenly over the roll ups. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake: Cover the dish with foil and bake in the preheated oven at 425°F (220°C) for about 25 minutes. Remove the foil and bake for an additional 15 minutes or until the sauce is bubbling and the tops of the rolls are golden and slightly crisp.
- Garnish and Serve: Let the roll ups rest for 10 minutes before serving. Drizzle with good quality olive oil, sprinkle chopped parsley, extra grated Parmesan, and chopped chiles for added flavor and presentation.
Notes
- The riccia lasagna sheets with curled edges help hold the filling better and add a nice texture.
- This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking, making it perfect for meal prep.
- For a vegetarian version, omit the turkey deli slices.
- Be careful not to overcook the béchamel sauce to avoid lumps.
- Use whole milk and whole-milk ricotta for the creamiest filling.
- Adjust the level of jalapeno for spiciness according to your preference.
Nutrition
- Serving Size: 1 roll up (approx. 1/9 of recipe)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
