If you’re in the mood to impress dinner guests or just craving a cozy, comforting meal, this Butternut Squash Lasagna Roll-Ups Recipe is going to be your new best friend. I absolutely love how these roll-ups balance the sweetness of roasted butternut squash with melded layers of creamy ricotta, melty mozzarella, and a touch of fresh herbs. Whether you’re looking for a hearty weeknight dinner or something a bit special, you’ll find that this recipe hits all the right notes and is surprisingly straightforward to put together.

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Why You’ll Love This Recipe

Deliciously comforting: The velvety béchamel paired with sweet butternut squash creates a warming and satisfying meal.
Make-ahead friendly: You can assemble the roll-ups ahead of time, perfect for busy weeknights or entertaining with less stress.
Impresses with ease: Despite looking fancy, these roll-ups are straightforward to make and always get rave reviews.
Flexible and versatile: Add turkey slices or keep it vegetarian—the choice is yours, and it always turns out great.

The image shows a round silver pan filled with layered lasagna, featuring two main layers of ruffled pasta sheets baked with a rich, thick red tomato sauce and melted golden cheese on top. The surface of the lasagna has a slightly browned texture with spots where the cheese has melted deeply into the sauce. Surrounding the pan are small white bowls with green chopped herbs and red pepper flakes, a piece of hard cheese on a wooden board, multiple empty clear wine glasses, and golden cutlery placed on a gray fabric napkin, all resting on a wooden table. The photo has a warm, inviting feel with natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The flavors in this Butternut Squash Lasagna Roll-Ups Recipe come together beautifully thanks to a blend of fresh veggies, cheeses, and fragrant herbs. When shopping, look for fresh sage and thyme to make that béchamel really sing, and don’t hesitate to grab high-quality pasta sauce—you’ll thank yourself later!

Butternut squash: Choose one about 2 pounds and fresh—this sweet, nutty squash is the star of the filling.
Olive oil: Use extra virgin for flavor and cooking; divided use helps with roasting and sautéing.
Onions: Diced onions caramelize beautifully, adding depth and sweetness.
Fresh sage leaves: These bright herbs lift the dish, bring a lovely earthy note.
Jalapeno: Adds just a touch of heat; seeds are optional depending on how spicy you like it.
Pasta sauce: Whether homemade or store-bought, pick a good-quality one you love—the sauce makes a big difference.
Lasagna riccia sheets: The curled edges hold the filling nicely—don’t skip on this texture detail!
Butter and flour: Essential for the creamy béchamel; make sure your butter is unsalted for control.
Whole milk: Warmed for béchamel sauce; whole milk creates that luscious creaminess.
Fresh thyme leaves: Add to béchamel for that subtle herbal punch.
Ricotta cheese: The creamy layer inside each roll-up—use whole milk ricotta for the best texture.
Mozzarella cheese: Shredded for gooey, melty goodness.
Parmesan cheese: Grated for topping; adds a salty, nutty finish.
Turkey deli slices (optional): You can add these for a protein boost or skip for a meatless option.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Butternut Squash Lasagna Roll-Ups Recipe is—you can tweak it to suit whatever mood you’re in or dietary needs you have. Let me share a few ways I like to mix it up when I’m feeling adventurous or need to feed different eaters.

Vegetarian version: I often leave out the turkey slices and pile on extra mushrooms or spinach for a hearty veggie punch.
Spicy kick: Adding more diced jalapeno or a pinch of red pepper flakes really wakes the dish up beautifully.
Dairy-free swap: Try coconut or almond milk béchamel and vegan cheese alternatives; I’ve done this and still got great results.
Seasonal herbs: Fresh sage and thyme from my garden keep it classic, but basil or rosemary also add a lovely twist.

How to Make Butternut Squash Lasagna Roll-Ups Recipe

Step 1: Roast the Butternut Squash to Perfection

Preheat your oven to 425°F. Drizzle about 2 tablespoons of olive oil over your halved butternut squash, sprinkle with salt and a bit of pepper, and place cut side down on a baking sheet. Roast for around 45 minutes or until it’s fork-tender and caramelized around the edges. This step brings out that deep, nutty sweetness that’s crucial for our filling. Once done, scoop out the soft flesh and set aside.

Step 2: Sauté the Onions, Jalapeno, and Sage

While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions and cook slowly until they’re caramelized and soft—this usually takes about 15 minutes, but patience here pays off. Toss in the diced jalapeno (seeds in or out depending on heat preference) and chopped sage leaves in the last few minutes. This fragrant mixture will add an incredible depth to our filling.

Step 3: Prepare the Creamy Béchamel Sauce

In a medium saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for about 2 minutes until the roux is smooth and bubbly but not browned. Slowly add warmed whole milk bit by bit, whisking continuously to avoid lumps. You want a thick, velvety sauce that coats the back of a spoon—then stir in fresh thyme leaves, salt, and pepper to taste. Setting this aside, you’ll combine it with creamy ricotta later.

Step 4: Combine the Filling and Prepare the Lasagna Sheets

Mix the roasted butternut squash, sautéed onions/jalapeno/sage mixture, and about 1½ cups ricotta cheese together in a large bowl. Add a good pinch of salt and freshly ground black pepper to taste. Meanwhile, cook the lasagna riccia sheets according to package instructions until they’re pliable but still slightly firm—they’ll finish cooking in the oven. Lay them flat on a lightly oiled surface or tray while you assemble.

Step 5: Assemble the Roll-Ups

Spread a thin layer of pasta sauce on the bottom of a buttered baking dish. Take one lasagna sheet at a time, spread a generous scoop of the squash-ricotta filling evenly over it, then drizzle some béchamel sauce on top. If you’re using turkey slices, add one now. Roll it up carefully, seam side down, and line the roll-ups snugly in your baking dish. Pour the remaining pasta sauce and béchamel sauce over the rolls, then sprinkle with shredded mozzarella and a good handful of grated Parmesan cheese.

Step 6: Bake Until Bubbly and Golden

Pop the assembled roll-ups into the preheated oven (still at 425°F) and bake uncovered for 30 to 40 minutes. You want the sauce bubbling and the tops of the roll-ups to turn a golden, crispy edge—that’s when you know it’s ready. Let it rest for about 10 minutes before serving to allow it to set up nicely.

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Pro Tips for Making Butternut Squash Lasagna Roll-Ups Recipe

Roasting magic: I always roast the squash cut side down to get that caramelization—it makes such a flavor difference.
Onion caramelization: Don’t rush the onions; slowly cooking brings out natural sweetness that balances the savory cheese.
Béchamel consistency: Warm your milk before adding to the roux to prevent lumps and create a glossy sauce.
Lasagna sheet handling: Lay sheets flat on an oiled tray after cooking so they don’t stick and are easier to roll.

How to Serve Butternut Squash Lasagna Roll-Ups Recipe

The image shows a round metal pan filled with eight stuffed pasta shells, each topped with red tomato sauce and sprinkled with green herbs and grated cheese. Two white plates with dark rims hold a single stuffed shell covered in sauce, herbs, and cheese positioned above the pan. The pan and plates sit on a wooden table with a small white bowl of chopped green herbs to the left and a wooden board holding a cheese grater and a block of cheese to the right. Gold forks rest on a grey napkin near the bottom right. The light reflects warmly on the food, and a glass of white wine is visible near the top right corner. The surface behind is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these roll-ups with an extra sprinkle of chopped fresh parsley and a drizzle of good-quality olive oil for that bright touch. A little extra grated Parmesan on top right before serving kicks things over the edge. Sometimes, I toss on a few thinly sliced fresh chiles for a pop of color and heat that some family members adore.

Side Dishes

This dish pairs beautifully with simple, crisp green salads—think arugula with lemon vinaigrette—or roasted broccoli with garlic for something a bit heartier. I’ve also served it alongside crusty garlic bread when we’re craving extra comfort.

Creative Ways to Present

For special occasions, I like to plate each roll-up individually and garnish with edible flowers or microgreens. If you’re making this for a holiday dinner, try serving smaller portions alongside colorful roasted root veggies on a big platter—it makes a stunning centerpiece that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last 3-4 days. When I pack them away, I like to keep the sauce on top so the roll-ups stay moist, preventing any drying out that sometimes happens.

Freezing

I’ve had great luck freezing these roll-ups either before baking or after. If freezing before baking, assemble as usual, cover tightly with plastic wrap and foil, then freeze for up to 2 months. To bake from frozen, add extra baking time and cover with foil until the sauce bubbles.

Reheating

To reheat leftovers, I pop individual portions into the oven at 350°F covered with foil so the cheese melts gently without burning. Microwave works in a pinch, but always better heated slowly in the oven to preserve that creamy texture.

FAQs

Can I make the Butternut Squash Lasagna Roll-Ups Recipe vegetarian?

Absolutely! Simply omit the turkey deli slices and add extra veggies like sautéed mushrooms, spinach, or even roasted red peppers to bulk up the filling. The cheesy béchamel and sweet butternut squash give it plenty of flavor on their own.
What type of lasagna noodles work best?

Lasagna riccia sheets with curled edges are ideal because they help hold the filling better when you roll them up. Regular flat sheets can work, but the curled edges add a lovely texture and structure to the dish.
Can I prepare this dish ahead of time?

Yes, prepping the roll-ups a day in advance is a great idea. Assemble everything, cover tightly, and refrigerate. When you’re ready to cook, just bake them straight from the fridge—this makes dinnertime less stressful and still incredibly tasty.
How do I prevent the béchamel from getting lumpy?

Warm your milk before adding it slowly into the butter-flour roux while whisking constantly. This helps avoid lumps and results in a smooth, creamy sauce every time.

Final Thoughts

This Butternut Squash Lasagna Roll-Ups Recipe holds a special place in my heart because it transforms simple ingredients into an elegant, soul-warming dish with minimal fuss. I love how everyone around my table lights up after just one bite, and I’m confident you’ll feel the same when you make it. Give it a try on your next cozy night in—you deserve a slice of comfort that tastes as good as it looks!