Butternut Squash Lasagna Roll Ups

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.

🎥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
• 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! 

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.

Butternut Squash Lasagna Roll Ups

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 40 minutes mins

Resting time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Entree, Main Course, Pasta

Cuisine Italian, Italian-American

Servings 9 People

Ingredients

  

1x2x3x

• 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 of lasagna 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! 

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