Butternut Squash Lasagna Roll Ups with Ricotta
Butternut Squash Lasagna Roll Ups with Ricotta are a delightful dish that perfectly captures the essence of fall. These vibrant roll-ups feature creamy ricotta and sweet butternut squash, wrapped in tender lasagna noodles and baked in a luscious béchamel sauce. They present beautifully on any table, making them an excellent choice for cozy dinners or festive gatherings. With their comforting flavors and impressive appearance, these roll-ups are sure to impress friends and family alike.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- Lasagna noodles (15-16)
- 1 cup mashed butternut squash
- 1¼ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons finely chopped sage
- 1½ cups shredded mozzarella cheese
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2–3 cups warm milk
- Seasonings: nutmeg, cayenne pepper, salt, black pepper
Instructions
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat.
- In a mixing bowl, combine butternut squash, ricotta (¾ cup), Parmesan, egg, chopped sage, salt, and pepper. Mix well.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and whisk until golden brown. Gradually add warm milk while whisking until thickened. Stir in additional seasonings and set aside.
- Preheat the oven to 375°F (190°C). Spread filling along each noodle, sprinkle with mozzarella, and roll up tightly.
- Pour half of the sauce into a baking dish and arrange the roll-ups on top. Drizzle with remaining sauce and sprinkle extra mozzarella.
- Bake for about 30 minutes or until bubbly.
Nutrition
- Serving Size: 1 roll-up (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg