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 are made
Ingredients
- Olive oil
- Butternut squash
- Onions
- Fresh sage
- Salt and black pepper
- 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 the recipe card below for exact 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.
📌TIP: Cover the dish with foil if the edges start to brown too much. A loose foil tent works great to prevent crisping while keeping the cheese from sticking.
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!
📌TIPS
- We recommend using Lasagna Riccia sheets (you might also see them labelled as wavy lasagna noodles) instead of traditional flat lasagna sheets. The sheets are thinner and more flexible, the wavy edges retain more sauce, and they look elegant!
- Prep is involved, but worth it! This recipe is a bit of a labour of love. Prep takes about an hour and can feel longer the first time. We recommend assembling the roll ups ahead of time if you'd like to spread out the work.
- Having guests? Avoid any added stress by assembling the roll ups the day before, refrigerating them, and baking them the day of.
- Turkey slices: These add a hearty, smoky layer, but they're totally optional. Swap them for leftover roasted chicken, crumbled sausage, or simply omit for a lighter dish.
FAQ
A: Yes, it does take some time to prep, but every bite is worth it! The good news is you can assemble the roll ups the day before, making it a stress-free option for dinner or entertaining.
A: Yes, you can bake and then reheat your Butternut Squash Lasagna Roll Ups. To preserve the best texture and flavour, follow these steps:
Bake as Usual: Cook the lasagna roll-ups fully as directed in the recipe.
Cool and Store: Allow them to cool completely, then store in an airtight container or wrap tightly in aluminum foil. Refrigerate for up to 3 days.
Reheat: Preheat your oven to 350°F, cover the roll-ups with foil, and heat for 20-25 minutes. Remove the foil for the last 5 minutes to restore the cheese’s crispness.
This method ensures the dish stays moist and flavourful while reheating.
A: Not at all! The turkey adds protein and flavour, but the roll ups are delicious without it. Swap them for leftover roasted chicken, crumbled sausage, or simply omit for a lighter vegetarian dish!
A: We used pasta sheets called Lasagna Riccia, you might also see them labelled as wavy lasagna noodles. We found ours at our local grocery store, but many Italian markets or well-stocked supermarkets carry them as well.
A: Great question! We haven't tried freezing these specific roll ups, but we have done it with a regular lasagna, and it worked well. We'd suggest assembling them, placing them in a freezer-safe dish, wrapping them tightly, and then baking from frozen (just add extra baking time). If you try it, we'd love to hear how it turns out!
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
📖 Recipe
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. 📌TIP: Cover the dish with foil if the edges start to brown too much. A loose foil tent works great to prevent crisping while keeping the cheese from sticking.
- 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!
Love this recipe?
- We'd really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! - James & Elaine
Video
Notes
- We recommend using Lasagna Riccia sheets (you might also see them labelled as wavy lasagna noodles) instead of traditional flat lasagna sheets. The sheets are thinner and more flexible, the wavy edges retain more sauce, and they look elegant!
- Prep is involved, but worth it! This recipe is a bit of a labour of love. Prep takes about an hour and can feel longer the first time. We recommend assembling the roll ups ahead of time if you'd like to spread out the work.
- Having guests? Avoid any added stress by assembling the roll ups the day before, refrigerating them, and baking them the day of.
- Turkey slices: These add a hearty, smoky layer, but they're totally optional. Swap them for leftover roasted chicken, crumbled sausage, or simply omit for a lighter dish.
these were so tasty!!
Thanks Shanley,
We are thrilled to hear you enjoyed them!
Have a wonderful day!
Elaine & James
Can this be frozen after baking?
Hi Beverly,
You can freeze them after baking, BUT for the best texture and flavour, we strongly recommend freezing the roll ups before baking. That way the pasta, squash, and cheese don’t go through two full cook cycles (which can make them a little mushy or watery).
To freeze unbaked: assemble the roll ups, wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge (or bake straight from frozen with extra time in the oven). They’ll taste just as fresh as the day you rolled them! 🧡
Hope this helps!
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
Has anyone assembled this as a regular lasagna ?
Hi Sheila,
Yes! In the comment above yours, Cheryl said she has made this recipe several times, including as a regular lasagna.
Let us know if you try it!
Happy holidays✨
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
I made this for my family’s Sunday supper, half vegetarian & half with Serrano ham slices – for my palate the saltiness of the Serrano ham worked as a lovely counterpoint to the sweetness of the butternut squash. I also soaked the lasagna noodles instead of boiling them – fill a 9×13 baking dish with very hot water, layer the lasagna noodles in, and leave for 30 minutes. They are then perfectly al dente for rolling or layering in a lasagna.
Next time I think I will do this as a lasagna but will double the amount of the squash mixture.
Hi Deb,
The Serrano ham sounds like a delicious addition! Please let us know how your lasagna works with double the squash mixture.
Thanks for taking the time share your tips!
Have an amazing day!
Elaine & James
This was so good. We finished eating and I realized I never added the ricotta. Geez, I feel if I had added that, it would’ve been too much cheese for me. But that also explains how I didn’t have enough for nine roll-ups and instead had 7. Not sure if rolling this up, versus “normal” lasagne makes a difference, other than presentation. I don’t typically cook much pasta, but this was filling and would make again.
Hi Alissa,
We are so glad you enjoyed it, even without the ricotta! The roll-up style is definitely more about presentation, but we’re happy to hear it was still filling and worth a repeat. Thanks for giving it a try!
Have a fantastic day!
Elaine & James
I would love to try making this…can I ask where do you find the lasagna noodles you mention. Thank you for sharing your recipes and knowledge 🙏
Hi Donna,
Thank you so much! 🙏 We used pasta sheets called Lasagna Riccia, you might also see them labelled as wavy lasagna noodles. We found ours at our local grocery store, but many Italian markets or well-stocked supermarkets carry them as well. Hope you give it a try!
Elaine & James
These lasagna roll ups are Amazing! Made the recipe last weekend and it’s definitely a keeper. Made my own tomato sauce and used dried sage as our store was out of the fresh. Can’t wait to make it again for guests as I’m sure they would be impressed. Than you for this lovely recipe 😊
Hello Suzanne,
Thank you so much for your wonderful feedback! We’re thrilled that you enjoyed this recipe and that you even made your own tomato sauce! Thanks again for trying out the recipe, and we hope it continues to impress in the future!
Have a wonderful day!
Elaine & James
Great recipe, 1st time making this delicious dish, l didn’t add the turkey this time and l like the ham suggested in one of the comments. The next time l make this recipe l would only use 1 noodle per the roll. The 2 noodles was quite a large portion for some family members.
Hi KC
Thanks for sharing your experience!
Yes, swapping in ham for turkey does sound tasty as well. Adjusting to 1 noodle per roll is a great tip for a lighter portion. So glad you enjoyed it!
Have a great night,
Elaine & James
I am so happy I stumbled across this recipe. I did cut it in half since I was just cooking for my husband and I. But I wish I made it all to possibly freeze it for later. I will be making this for our family get together. It is so delicious. I love the creamy texture and blended flavors. Yummy!
Hello Tina,
Thank you so much for sharing your experience! We’re thrilled to hear that you and your husband enjoyed the recipe. It’s definitely one of those dishes that’s perfect for family gatherings. We hope it’s a big hit at your family get-together!
Have a great night!
Elaine & James
Based on all the FABULOUS reviews I’m planning to make these as a pre-Thanksgiving dinner for my family of 6 adults & 3 kids. I’d love to know if anyone has actually made, frozen and cooked these in advance, was it still a hit or should I wait and bake it fresh?
je vais tester cette recette la semaine prochaine pour mes amis
Merci Roselyne!
J’espère que vous et vos amis allez adorer. Revenez nous dire comment ça s’est passé – ça nous ferait plaisir de savoir!
Passez une bonne journée! Elaine et James
Thank you Roselyn!
We hope you and your friends enjoy it. Come back and let us know how it turned out – we’d love to hear from you!
Have a great day, Elaine & James
Made this last night it is so delicious many thanks for the recipe.
Hi Dave,
We are so happy to hear you enjoyed this recipe!
Thanks for taking the time to let us know.
Have a great day,
Elaine & James
Bonjour,
Ça a l’air très bon ! Serait il possible de recevoir la recette s’il vous plaît ?
Merci beaucoup
Bonjour Nathalie,
Je suis ravie que cette recette vous plaise, je vous enverrai le lien de la recette par e-mail.
Passe une bonne journée!
Elaine & James
Loved this recipe. I had to change it up a bit to make it lactose free. But it worked and was delicious. So easy to put together and a real crowd pleaser.
Hi Michelle!
Thank you so much for taking the time to share this with us! We’re thrilled to hear you loved the recipe and were able to tweak it to fit your needs! We love hearing how you made it your own. So glad it was a hit with your crowd!🍽️🎉
Have a great day!
Elaine & James
Fabulous recipe! Easy to make, ingredients easily found, looks delicious and definitely Fall!
QUICK COMMENT:I didn’t overlap the pasta sheets, just rolled them the width they came out of the package. Also, I should’ve covered the dish in the oven so the top edges of the pasta roll didn’t crisp up.
Hi Jeffrey,
Thank you for the lovely feedback and for sharing your experience! We’re so glad you enjoyed the recipe and found it perfect for Fall. Your note about the pasta edges crisping up is super helpful—we’ll update the recipe with a tip to cover the dish with foil if the edges start to brown too much. A loose foil tent works great to prevent crisping while keeping the cheese from sticking. Thanks again for trying the recipe and sharing your insights!
Have a great weekend!
Elaine & James
Can this be baked and then reheated? I dont have time the day of, or the day before, but REALLY want to make it! Thanks!
Hi Jody,
Yes, you can bake and then reheat your Butternut Squash Lasagna Roll Ups. To preserve the best texture and flavour, follow these steps:
Bake as Usual: Cook the lasagna roll-ups fully as directed in the recipe.
Cool and Store: Allow them to cool completely, then store in an airtight container or wrap tightly in aluminum foil. Refrigerate for up to 3 days.
Reheat:
Preheat your oven to 350°F, cover the roll-ups with foil, and heat for 20-25 minutes. Remove the foil for the last 5 minutes to restore the cheese’s crispness.
This method ensures the dish stays moist and flavourful while reheating.
Hope this helps! Happy Holidays!
Elaine & James
I made this last night for my wife’s parents and mine. Everyone loved it. IF I ever make this again I’ll do it as a standard lasagna. The prep and build were too much. As wonderful as all the flavors where I really missed the bulk sausage in the sauce. It was absolutely an 8 out of 10.
Hi Brian,
Thank you so much for trying the recipe and sharing your thoughtful feedback! We’re thrilled that everyone loved the flavours. Making it as a standard lasagna is a great idea for simplifying the prep for sure!
Happy Holidays
Elaine & James
I made this into a lasagna since I wasn’t doing a dinner party. Absolutely delicious! Love the onions and jalapeno with the squash. I added leeks as well as I have a lot in the freezer. I did add some parmesan cheese to the bechamel. Did not use meat, although husband would have loved some sausage. We grow a lot of squash so this is a keeper. I had a big squash, plan to use leftover squash mixture for squash soup.
Hi Rebecca,
Thank you for sharing your experience! So many people have mentioned wanting to try this as a full lasagna, and we’re thrilled to hear it worked so well for you! The leeks and parmesan sound like fantastic additions—this recipe really does lend itself to so many creative spins! So glad this recipe is a keeper for you!
Have a wonderful day!
Elaine & James
PHENOMENAL⭐️⭐️⭐️⭐️⭐️
Yes, this recipe takes a bit of time, but it’s worth it! I added ground, sweet Italian chicken sausage to the onions just before they caramelized
instead of using slices of turkey. This recipe is amazing! Thank you!
Hello Gina,
Thank you so much! We’re thrilled you loved the recipe, and your addition of sweet Italian chicken sausage sounds like a fantastic twist. We totally agree—this one takes a little time, but it’s so worth it. We appreciate the ⭐️⭐️⭐️⭐️⭐️ review 🙏
Have a great night!
Elaine & James
An absolutely delicious recipe that I, too, am so glad I found. I agree with several previous posters; I will reduce the size of the roll up next time to one lasagna noodle and increase the squash/onion mixture. As this will be a staple recipe, I look forward to trying the different twists such as the ham addition and another try with adding spinach. Thank you for a great recipe with so many possibilities!
Hello Melody,
Thank you so much for the kind words. We’re thrilled to hear this recipe is becoming a staple for you. So glad you’re enjoying the flexibility of the dish and making it your own! Have a wonderful evening!
Elaine & James
I’m hoping it’s ok to ask this question as I’m going to try this today. It looks fabulous. Can I freeze it then bake it when required?
Hi Luisa,
Great question! We haven’t tried freezing these specific roll ups, but we have done it with a regular lasagna, and it worked well. We’d suggest assembling them, placing them in a freezer-safe dish, wrapping tightly, and then baking from frozen (just add extra baking time).
If you try it, we’d love to hear how it turns out!
Hope this helps 🙂
Elaine & James
Hello, these look delicious and I look forward to making them!
I’m confused about your instruction to overlap 2 noodles during the assembly step. In your video it looks like you are only using one noodle per roll?
Thanks
Margaret
Hi Margaret,
Thank you so much, we really love this recipe!
You are correct, the video doesn’t show that step very well, but we do use 2 noodles. So, I’ve updated the image within the instructions. Hope this helps clarify.
If you make them, we’d love to hear how it went for you!
Have a great night!
Elaine & James
Absolutely a delicious lasagna, I couldn’t believe I could cook something like this!
Thank you, great recipe!!!
Hi Robert,
That makes us soooo happy to hear! So glad you enjoyed it! It’s one of those dishes that feels fancy but is actually so doable at home. Thanks for trying the recipe and sharing your kind words!
Have an amazing weekend!
James & Elaine
Made this last night and it was an exceptionally wonderful meal. I see the first time you make this is a learning process but after that it would take less time. The effort is so worth it and what a great meal. I added chicken sausage and fresh baby spinach to the onion mixture and will add this to my repertoire of regular meals. Thank you so much, really love this one!
Thanks so much, Pete!
We’re thrilled you enjoyed it! Love the idea of adding chicken sausage and baby spinach, that sounds fantastic. You’re absolutely right, once you’ve made it once, it comes together so much quicker. So glad this one’s earned a spot in your regular rotation! 🙌🍽️
Have a great day,
Elaine & James
Amazing! Looks so elegant for a quick meal!
Hi Gloria,
Thank you! Just a heads up, this recipe does take some time to prep, but every bite is worth it! The good news is you can assemble the roll ups the day before, making it a stress-free option for dinner or entertaining.
Have a wonderful day!
Elaine & James
This is by far the absolute best butternut squash lasagna ever! I have made it several times. I have also made it layered flat. The flavours are perfect. I add garlic. Thank-you for this treasured recipe!
Hello Cheryl,
Thank you so much for this lovely comment. We’re thrilled to hear how much you enjoy the recipe, and we love that you’ve made it both as roll ups and layered flat. Adding garlic sounds like a perfect touch. We’re so happy this has become a treasured recipe for you!💕
Happy Holidays
Elaine & James