Description
Butternut Squash Lasagna Roll Ups are a flavorful, comforting vegetarian dish combining tender roasted butternut squash, caramelized onions, fresh sage, and a creamy ricotta béchamel sauce, all rolled in lasagna sheets and baked in a savory tomato sauce topped with mozzarella and Parmesan cheeses. This recipe brings together a rich medley of textures and tastes, perfect for meal prep or a cozy dinner, with an optional layer of turkey for added protein.
Ingredients
Scale
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)
Lasagna and Sauces
- 2 jars pasta sauce (each 700ml, homemade or store-bought)
- 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 cups whole-milk ricotta cheese
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (divided for serving)
Optional and Garnishes
- 14 turkey deli slices (optional)
- Good quality olive oil, for drizzling
- Fresh chiles, chopped, for garnish
- Chopped parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle 2 tablespoons olive oil over the squash halves and season with salt and pepper. Place them cut side down on a baking sheet and roast until tender, about 40-50 minutes. Once cooled, scoop out the flesh and mash it; set aside.
- Cook Onions and Aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onions and cook until caramelized and translucent, about 10-15 minutes. Stir in chopped sage and diced jalapeno, cooking for an additional 2 minutes. Combine this mixture with the mashed roasted squash, season with salt and pepper, and mix well.
- Make Béchamel Sauce: In a saucepan, melt ¼ cup butter over medium heat. Whisk in the ¼ cup all-purpose flour and cook for 1-2 minutes until golden and bubbling to form a roux. Gradually add the warm whole milk while whisking continuously to avoid lumps. Stir in the fresh thyme leaves and cook until the sauce thickens, about 5-7 minutes. Remove from heat and fold in the ricotta cheese until smooth and creamy.
- Prepare Lasagna Sheets: Cook the lasagna riccia sheets according to package instructions until al dente. Drain and lay the sheets flat on a clean surface or parchment paper. Lightly spray or brush each sheet with olive oil cooking spray to prevent sticking.
- Assemble Roll Ups: Spread a thin layer of the prepared pasta sauce evenly in the bottom of a buttered baking dish. Lay out each lasagna sheet and spread a layer of the butternut squash and onion mixture evenly, followed by a generous spoonful of the ricotta béchamel sauce. Optionally, place a slice of turkey deli meat on top for added protein. Roll each sheet carefully and place seam-side down into the baking dish in a single layer.
- Top and Bake: Pour remaining pasta sauce over the roll-ups, then sprinkle shredded mozzarella and half of the grated Parmesan cheese on top. Dot with a few small butter pieces if desired. Bake uncovered in the preheated oven at 425°F for about 30-35 minutes or until the sauce is bubbly and the cheese is golden and slightly crispy around the edges.
- Garnish and Serve: Remove from the oven and let the roll-ups rest for 5-10 minutes before serving. Drizzle with good quality olive oil, sprinkle chopped fresh chiles and parsley, and serve with additional grated Parmesan cheese on the side.
Notes
- This dish can be assembled ahead of time and refrigerated, then baked fresh when ready to serve, making it perfect for busy weeknights.
- Using lasagna sheets with curled edges helps hold the roll shape better and adds a nice texture contrast.
- The turkey slices are optional and can be omitted for a fully vegetarian meal without sacrificing flavor.
- Adjust the heat by including or omitting the jalapeno seeds according to your spice tolerance.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 roll up
- Calories: 460
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
