If I had to sum up fall flavours in two words, it would be “roasted squash!” If I were allowed five words, it would be “Butternut Squash Lasagna Roll Ups”
This recipe encapsulates the warm and comforting flavours of autumn. It is the perfect dish to make when you want to embrace the season or impress your guests with a gourmet twist on a traditional lasagna!
These lasagna roll ups are all about the harmony of layers. Each roll up features a combination of tender lasagna sheets, the rich, nutty flavours of roasted butternut squash mixed with caramelized onion and sage, a velvety béchamel sauce with creamy ricotta and ooey gooey mozzarella cheese. Baked in tomato sauce with parmesan cheese until the sauce is bubbling and the top edge of each roll is crispy. All of the elements come together in a beautiful medley of taste and texture.
It’s a versatile dish that can be made ahead of time, making it ideal for a busy weeknight or special occasion. You can assemble it the day before and bake it when you are ready, allowing for a stress-free meal planning.
There is a layer of turkey slices in this recipe, but it would be just as delicious as a meatless meal.
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Watch how these Butternut Squash Lasagna Roll Ups were made here.
Ingredients
- Olive oil
- Butternut squash
- Onions
- Fresh sage
- Salt and black
- Jalapeño
- Pasta sauce
- Lasagna riccia
- Cooking spray
- Butter
- Flour
- Whole milk
- Fresh Thyme
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Turkey deli slices, optional
For Serving, Optional
- Olive oil
- Chiles
- Chopped parsley
- Grated Parmesan cheese
See recipe card for quantities.
Instructions
Preheat the oven to 425°F.
Roast the Squash
Brush 1 tablespoon of olive oil all over the squash then place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
Prepare the Onion Mixture
While the squash cooks, heat a skillet over medium-low heat and add 2 tablespoons of olive oil.
Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more.
Once the onion mixture is cooked, add it to the mashed squash and stir well to combine. Set aside.
Heat the Pasta Sauce
Warm the pasta sauce in a saucepan over low heat.
Prepare the Béchamel Sauce
While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt and pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand for 10 minutes.
Boil the Lasagna
Bring 4-5 litres of water to a boil in a stockpot. Add salt to taste. Add pasta to boiling water. Boil uncovered for 7 minutes (or just less than package instructions), gently stirring occasionally. Drain and set aside on a sheet pan lightly covered with cooking spray (or brush olive oil) between layers to prevent sticking. You may want to cook the noodles in two batches if your pot isn’t big enough.
Build the Lasagna Layers
Position a rack in the center of the oven and preheat to 400°F.
Lightly butter (or oil) the sides of a 3.5-Quart sauteuse pan or baking pan. Add approximately 500 ml of the pasta sauce into the bottom of the pan.
Spread parchment paper over your working surface/table large enough to fit 9 rows of 2 pieces of pasta. Spray lightly with an olive oil cooking spray.
Prepare your rows: Lay 2 pieces of pasta, overlapping an inch in the middle. Repeat until you have created 9 rows.
Divide the squash mixture evenly between the 9 (double length) noodle sets. Then use a spoon to create an even layer of squash.
Next, evenly spread the béchamel sauce over the squash. Sprinkle the shredded mozzarella evenly over the béchamel and then layer the turkey slices, 3 halves per noodle set. (optional).
Starting at one end, carefully roll a lasagna noodle set, taking extra care when you get to the overlapping seam. Try not to roll too tight, because the layers will squeeze out.
Once you reach the end, turn the roll so a ‘pinwheel’ side faces up and gently nestle it into the tomato sauce at the bottom of the pan. Repeat for the next eight rolls.
Spoon pasta sauce in between the lasagna rolls and lightly overtop. Be sure to leave the sauce ½-inch below the top of the pan so that it does not boil over. Keep any remaining sauce warm for serving.
Sprinkle ¼ cup the Parmesan over the rolls.
Bake the Lasagna Rolls
If cooking immediately, bake for 40 to 50 minutes uncovered, until the sauce starts to bubble and to the top is golden.
Let the lasagna stand for 10 minutes before serving.
You can prepare this dish for up to 24 hours before baking it. Assemble the lasagna rolls in the pan as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 400°F. Bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time).
For Serving
Spoon some sauce onto a plate or bowl, then place a lasagna roll, standing on top. Drizzle with a good olive oil, sprinkle with more Parmesan, chili flakes, and chopped parsley. Enjoy!
TIP
- We recommend using Lasagna Ricca sheets instead of traditional flat lasagna sheets. The sheets are thinner and more flexible, the wavy edges retain more sauce and they look elegant!
- Having guests? Avoid any added stress by assembling the roll ups the day before and baking them the day of.
Equipment
Butternut Squash Lasagna Roll Ups were prepared using my Hestan Home Dual Fuel Range and a wonderful assortment of Hestan Culinary cookware. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Butternut Squash Lasagna Roll Ups please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
Butternut Squash Lasagna Roll Ups
Ingredients
- 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
- 1 jalapeno diced seeds optional
- 2 jars of pasta sauce each 700ml homemade or store bought
- 1 box lasagna riccia sheets (with curled edges, see notes) 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
- 14 turkey deli slices optional
For Serving, Optional
- Good quality olive oil
- Chiles
- Chopped parsley
- Grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
Roast the Squash
- Brush 1 tablespoon of olive oil all over the squash then place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
Prepare the Onion Mixture
- While the squash cooks, heat a skillet over medium-low heat and add 2 tablespoons of olive oil.
- Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more.
- Once the onion mixture is cooked, add it to the mashed squash and stir well to combine. Set aside.
Heat the Pasta Sauce
- Warm the pasta sauce in a saucepan over low heat.
Prepare the Béchamel Sauce
- While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt and pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand for 10 minutes.
Boil the Lasagna
- Bring 4-5 litres of water to a boil in a stockpot. Add salt to taste. Add pasta to boiling water. Boil uncovered for 7 minutes (or just less than package instructions), gently stirring occasionally. Drain and set aside on a sheet pan lightly covered with cooking spray (or brush olive oil) between layers to prevent sticking. You may want to cook the noodles in two batches if your pot isn’t big enough.
Build the Lasagna Layers
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly butter (or oil) the sides of a 3.5-Quart sauteuse pan or baking pan. Add approximately 500 ml of the pasta sauce into the bottom of the pan.
- Spread parchment paper over your working surface/table large enough to fit 9 rows of 2 pieces of pasta. Spray lightly with an olive oil cooking spray.
- Prepare your rows: Lay 2 pieces of pasta, overlapping an inch in the middle. Repeat until you have created 9 rows.
- Divide the squash mixture evenly between the 9 (double length) noodle sets. Then use a spoon to create an even layer of squash. Next, evenly spread the béchamel sauce over the squash. Sprinkle the shredded mozzarella evenly over the béchamel and then layer the turkey slices, 3 halves per noodle set. (optional).
- Starting at one end, carefully roll a lasagna noodle set, taking extra care when you get to the overlapping seam. Try not to roll too tight, because the layers will squeeze out.
- Once you reach the end, turn the roll so a ‘pinwheel’ side faces up and gently nestle it into the tomato sauce at the bottom of the pan. Repeat for the next eight rolls.
- Spoon pasta sauce in between the lasagna rolls and lightly overtop. Be sure to leave the sauce ½-inch below the top of the pan so that it does not boil over. Keep any remaining sauce warm for serving.
- Sprinkle ¼ cup the Parmesan over the rolls.
Bake the Lasagna Roll Ups
- If cooking immediately, bake for 40 to 50 minutes uncovered, until the sauce starts to bubble and to the top is golden.
- Let the lasagna stand for 10 minutes before serving.
- You can prepare this dish for up to 24 hours before baking it. Assemble the lasagna rolls in the pan as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 400°F. Bake the roll ups for approximately 60 minutes (due to its cold temperature, the lasagna roll ups that have been stored in a refrigerator requires a slightly longer cooking time).
For Serving
- Drizzle with a good olive oil, sprinkle with more Parmesan, chili flakes, and chopped parsley. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- We recommend using Lasagna Ricca sheets instead of traditional flat lasagna sheets. The sheets are thinner and more flexible, the wavy edges retain more sauce and they look elegant!
- Having guests? Avoid any added stress by assembling the roll ups the day before and baking them the day of.
these were so tasty!!
Thanks Shanley,
We are thrilled to hear you enjoyed them!
Have a wonderful day!
Elaine & James
Another winning recipe! The flavor is superb, presentation is elegant and the dish would make a fine vegetarian entree on a holiday table. This is a real treat if you are a butternut squash fan and are looking for an excuse to jump on the pinwheel lasagna fad.
The assembly and rolling is easier than you might think, the trick is not to roll too tightly. I did this on a parchment-lined baking sheet to contain the mess and overlapped the two pasta sheets to extend nearly the full width for each roll. I omitted the sliced turkey; and I did not heat the pasta sauce in advance — the dish cooked fine in 40 minutes. The sage and thyme make this dish pop, be generous.
Don’t worry about the roll-ups holding their shape in the oven, the exterior will crisp up a bit. This recipe isn’t difficult, but the steps are time consuming so I would prepare it a day in advance next time.
I struggle each year to come up with holiday-worthy dishes for vegetarian guests and am so glad to now have this in my repertoire. Thanks for another great meal idea!
Hi Brian,
Thank you for your wonderful comment and feedback on this recipe. We loved seeing your photos of the process and of the final dish!
We were thrilled to hear that you enjoyed the flavours and presentation of these lasagna roll-ups and that you would consider this to be a holiday-worthy dish for your family and friends.💕
Happy cooking and happy holidays!
Best regards,
Elaine & James
I just made this again for our annual holiday dinner with our closest friends and it was a big hit, thanks! I served it with homemade focaccia and my favorite broccolini method: you sear the stems in olive oil with sliced garlic and red pepper flakes in a hot pan, turning with tongs to quickly blacken on all sides; then add water, cover, and lower the heat to steam a few minutes until crisp-tender — serve topped with a sprinkling of Maldon salt. Big thanks again for another winning recipe!
Thanks so much Brian 🙂
We are so happy to hear this recipe was a hit with your friends, you’ve made our day!
Your sides sound delicious! Broccolini is our favourite, so we will definitely try your method the next time.
Have a fantastic day!
Elaine & James
Made this one for the family a few weeks ago and they’ve been all over me to make it again. My son’s girlfriends are here for dinner tonight and I know this dish will be a hit.
So easy, full of flavour, and you surprisingly have 99% of the ingredients already on hand.
I’m a Dad who loves to cook for the family and you’re making me look like I know what I’m doing.
Thanks.
Hi Paul,
Thanks for sharing your experience with this recipe!
It’s fantastic to hear how much your family enjoyed it. ❤️ Being able to whip up a dish that impresses both family and guests definitely feels rewarding.
If you need more recipes to maintain your “I know what I’m doing” status, we’re here to help!
Happy Holidays!
Elaine & James
these are so delicious and look so elegant!
Hi Shanley,
Thank you, we’re so happy to hear!
Have a great afternoon.
Elaine & James
Loved it! However the recipe calls for ricotta cheese and the recipe does not tell where to add it? We added it to the béchamel sauce. Was that the correct application?
Good morning Kelly,
We are so glad to hear you loved this recipe! We are also happy to hear that your intuition had you add the ricotta in with the béchamel sauce even though you missed that in the instructions!
Have a fabulous day!
Elaine & James
Whoops, reread and the recipe does tell you where to add the ricotta! Thank you!
We are just glad to hear it turned out for you 🙂
Happy Sunday!
Elaine & James
This recipe is amazing! We love every bite and it is restaurant quality! Thank you
Hi Kristen,
Thank you for the wonderful compliment!😊We’re so happy you enjoyed it and that it felt like restaurant quality. That’s the best feedback we could hope for!
Have a wonderful day!
Elaine & James
These lasagna roll ups were so delicious! The flavours were extremely delightful! Although this recipe is a labour of love, it is worth the end result! *chefs kiss 😘 👌🏻
Hi Shawna,
Thank you so much! 😊 We’re thrilled you loved the flavours and found it worth the effort.
Your chef’s kiss made our day!😘👌🏻
Have a fantastic week ahead!
Elaine & James
Made it for dinner tonight, it was time consuming but definitely worth it! Simply delicious, thank you!
Hello Leila,
We are thrilled to hear you enjoyed this recipe!😊It can be a bit of a labour of love, but we’re thrilled it was worth the effort. If you make it again, you can avoid any added stress by assembling the roll ups the day before, then baking it the day of.
Have a wonderful day!
Elaine & James
These were so delicious. Although there are several components, the recipe was pretty easy and straightforward. I loved the sage, thyme profile, perfect for fall. I can only imagine they’re going to be even better tomorrow night as pasta dishes always are.
GREAT RECIPE!
Hello Beverly,
Thank you so much for the lovely feedback! We hope you enjoy them just as much (if not more) tonight!
Thanks again for trying the recipe!
Have a wonderful weekend.
Elaine & James
Can this be used as a side dish or appetizer with beef tenderloin or steak?
Hi Donna,
We think it would work with beef tenderloin steak, where people can choose how much steak they would like to have with it.
Hope that helps. Let us know how it goes!
Elaine & James
Excellent flavors!!! This was a wee bit more time consuming than I initially thought, so I’m glad I started it early, put in the fridge, and had it for dinner. I was surprised with the use of the jalapeno pepper, but it really added to the butternut squash mixture. I did substitute some roasted chicken for the sliced turkey as it was what I had on hand. Great presentation and my husband and I really enjoyed the dish.
Hi Kelly,
Thank you so much for your thoughtful comment! We’re thrilled to hear that you and your husband enjoyed the flavours, and it’s great to know that the jalapeno pepper was a pleasant surprise! Substituting roasted chicken sounds like a delicious alternative!
Thanks again for trying the recipe and sharing your experience!
Have a wonderful day!
Elaine & James
Wow! Absolute perfection.
Thank you very much Sofia!
Have a wonderful day 🙂
Elaine & James
Wondering if I can make it with an acorn squash instead of a butternut?
Hi Lan,
Yes, you can substitute acorn squash for butternut squash. Acorn squash has a slightly different flavour. It’s a bit nuttier and less sweet than butternut squash—but the texture is similar when cooked, making it a good substitute.
Hope this helps!
Elaine & James
This is the best dish I have ever made! It’s tastes soo good and I hardly ever review.
Hello Dipti,
Thank you so much for taking the time to leave a review! Your kind words mean a lot, especially since you don’t often review.
So glad you enjoyed it!
Elaine & James
Can you make this ahead a freeze it??
Hi Melissa,
Although we haven’t tried freezing them, we certainly believe you can follow these instructions:
Fully assemble the roll ups and freeze them into your baking dish. When ready to bake, cover with foil and bake for a ½ hour. Remove the foil and follow the baking instructions as per the recipe.
Let us know if you give it a try!
Have a great day,
Elaine & James