These Butternut Squash Lasagna Roll Ups are creamy, cozy, and packed with comforting fall flavor. Tender lasagna noodles are filled with smooth butternut squash, ricotta, Parmesan, mozzarella, and fresh sage, then covered in a silky homemade béchamel sauce before baking until bubbly and golden.
It’s an elegant twist on classic lasagna that still feels wonderfully familiar and satisfying. The combination of sweet squash, savory cheese, aromatic sage, and creamy sauce makes this a memorable meatless dinner for family meals, holidays, or a relaxed weekend at home.
Why You’ll Love This Recipe
This creamy butternut squash lasagna delivers plenty of comfort without requiring complicated techniques. Each individual roll has a rich ricotta and squash filling surrounded by tender pasta and velvety sage béchamel.
The individual portions also make these vegetarian lasagna roll ups easy to serve. They’re family-friendly, impressive enough for entertaining, and a delicious way to turn seasonal squash into a hearty dinner.
Another bonus is flexibility. You can use homemade mashed butternut squash or convenient pumpkin purée, adjust the béchamel consistency, and even choose gluten-free lasagna noodles if needed.
Ingredients
For the Roll Ups
- 1 package lasagna noodles, about 15–16 noodles
- 1 cup mashed butternut squash or pumpkin purée
- 1¼ cups ricotta, divided
- ½ cup grated Parmesan, plus more for serving
- 1 large egg
- 2 tablespoons finely chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded mozzarella, divided
For the Béchamel
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2–3 cups warm milk
- ¼ cup grated Parmesan
- ⅛ teaspoon grated nutmeg
- 1 pinch cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 large fresh sage leaves
- 2 garlic cloves, smashed
Optional Crispy Sage
- 1 handful fresh sage leaves
- Neutral oil
- Kosher salt
Instructions
- Cook the noodles. Cook the lasagna noodles according to package directions until al dente. Drain and arrange them flat on a rimmed baking sheet or clean work surface. Lightly coat with cooking spray or a small amount of oil if overlapping to prevent sticking.
- Prepare the squash filling. Combine 1 cup mashed butternut squash, ¾ cup ricotta, ½ cup Parmesan, the egg, chopped sage, 1 teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl. Mix until smooth. If the filling is too thick to spread easily, stir in some or all of the remaining ½ cup ricotta.
- Start the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, stirring frequently, until lightly golden.
- Add the milk. Gradually whisk 2 cups of warm milk into the flour mixture until smooth. Add additional milk as desired for a thinner sauce. Increase the heat to medium-high and bring to a gentle simmer. Cook for about 3 minutes, whisking regularly.
- Infuse the sauce. Reduce the heat to low. Add the whole sage leaves and smashed garlic cloves. Cook for 8–10 minutes, stirring occasionally, until the sauce is smooth and velvety.
- Season the béchamel. Stir in ¼ cup Parmesan, nutmeg, cayenne, ½ teaspoon kosher salt, and black pepper to taste. Remove from the heat and set aside.
- Assemble the Butternut Squash Lasagna Roll Ups. Preheat the oven to 375°F (190°C). Spread 2–3 tablespoons of squash filling evenly over each cooked noodle. Sprinkle each with 1–2 tablespoons mozzarella, then carefully roll the noodle from one short end to the other.
- Prepare for baking. Remove and discard the whole sage leaves and garlic cloves from the béchamel. Spread half of the sauce over the bottom of a 9×13-inch baking dish. Arrange the filled roll ups in the dish and spoon the remaining sauce over them.
- Bake. Sprinkle with the remaining mozzarella and bake for approximately 30 minutes, or until the cheese is melted and the sauce is bubbling with lightly golden edges.
- Garnish and serve. Finish with additional grated Parmesan, freshly ground black pepper, and crispy sage leaves if desired. Serve warm.
- Optional crispy sage. Heat about 1 inch of neutral oil in a small skillet over medium-high heat. Fry sage leaves in small batches for 20–30 seconds, turning once. Transfer to paper towels to drain and season lightly with kosher salt.
Tips & Tricks
For the smoothest butternut squash pasta filling, use squash purée without excess moisture. If homemade squash seems watery, let it drain briefly before mixing it with the cheeses.
Cook a few extra lasagna noodles because some may tear or stick during boiling. Keeping them slightly al dente also makes them easier to roll without breaking.
Warm milk blends more easily into the roux and helps produce a smooth béchamel. Add it gradually while whisking continuously to minimize lumps.
For a thicker, richer sauce, stay closer to 2 cups of milk. Use up to 3 cups if you prefer a looser, more generously sauced finished dish.
Fresh sage is especially delicious here, but fresh thyme can be used when sage isn’t available. Gluten-free lasagna noodles can also make this recipe suitable for gluten-sensitive guests when paired with a gluten-free flour substitute for the béchamel.
Details
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: About 15–16 roll ups
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian, halal-friendly; can be adapted for gluten-free diets
Notes
Pumpkin purée can replace the mashed butternut squash for an easy seasonal variation. Be sure to use plain pumpkin purée rather than sweetened pumpkin pie filling.
For serving, pair these ricotta lasagna roll ups with a crisp green salad, roasted vegetables, steamed green beans, or warm garlic bread.
You can also prepare the components ahead of time. Assemble the roll ups in the baking dish, cover, refrigerate, and bake when you’re ready to serve.
Nutrition
Approximate nutrition per roll up will vary depending on noodle size, cheese brands, the amount of béchamel used, and serving size.
Calories: Approximately 250–300 kcal
Protein: Approximately 11–14 g
Carbohydrates: Approximately 25–30 g
Fat: Approximately 12–16 g
FAQ
Can I make Butternut Squash Lasagna Roll Ups ahead of time?
Yes. Assemble the roll ups with the béchamel and cheese, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. You may need to add several minutes to the baking time when starting from cold.
Can I use pumpkin instead of butternut squash?
Yes. Plain canned pumpkin purée is an easy substitute for mashed butternut squash. It produces a slightly different flavor but works beautifully with ricotta, Parmesan, nutmeg, and sage.
How do I keep lasagna roll ups from falling apart?
Avoid overcooking the noodles. Cook them just until al dente, spread the filling in an even layer, and roll gently without squeezing too tightly. Arranging the rolls close together in the baking dish also helps them hold their shape.
Can I make these lasagna roll ups gluten-free?
Yes. Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel with an appropriate gluten-free flour blend or thickener.
What goes well with butternut squash lasagna?
A simple leafy salad, roasted Brussels sprouts, green beans, broccoli, or garlic bread all complement the creamy pasta nicely. Lighter vegetable sides provide a particularly good contrast to the rich sauce.
Why is my béchamel too thick?
Béchamel naturally thickens as it cooks and cools. Whisk in additional warm milk a little at a time until it reaches your preferred consistency.
Storage
Store leftover lasagna roll ups in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheat covered in a 350°F (175°C) oven until warmed through. Individual portions can also be reheated in the microwave. Adding a small splash of milk before reheating can help loosen the creamy sauce.
Similar Recipes
creamy Butternut Squash Lasagna Roll Ups
Ingredients
For the Roll Ups
- 1 package lasagna noodles about 15–16 noodles
- 1 cup mashed butternut squash or pumpkin purée
- 1¼ cups ricotta divided
- ½ cup grated Parmesan plus more for serving
- 1 large egg
- 2 tablespoons finely chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups shredded mozzarella divided
For the Béchamel
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 –3 cups warm milk
- ¼ cup grated Parmesan
- ⅛ teaspoon grated nutmeg
- 1 pinch cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 large fresh sage leaves
- 2 garlic cloves smashed
Optional Crispy Sage
- 1 handful fresh sage leaves
- Neutral oil
- Kosher salt
Instructions
- Cook the noodles. Cook the lasagna noodles according to package directions until al dente. Drain and arrange them flat on a rimmed baking sheet or clean work surface. Lightly coat with cooking spray or a small amount of oil if overlapping to prevent sticking.
- Prepare the squash filling. Combine 1 cup mashed butternut squash, ¾ cup ricotta, ½ cup Parmesan, the egg, chopped sage, 1 teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl. Mix until smooth. If the filling is too thick to spread easily, stir in some or all of the remaining ½ cup ricotta.
- Start the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, stirring frequently, until lightly golden.
- Add the milk. Gradually whisk 2 cups of warm milk into the flour mixture until smooth. Add additional milk as desired for a thinner sauce. Increase the heat to medium-high and bring to a gentle simmer. Cook for about 3 minutes, whisking regularly.
- Infuse the sauce. Reduce the heat to low. Add the whole sage leaves and smashed garlic cloves. Cook for 8–10 minutes, stirring occasionally, until the sauce is smooth and velvety.
- Season the béchamel. Stir in ¼ cup Parmesan, nutmeg, cayenne, ½ teaspoon kosher salt, and black pepper to taste. Remove from the heat and set aside.
- Assemble the Butternut Squash Lasagna Roll Ups. Preheat the oven to 375°F (190°C). Spread 2–3 tablespoons of squash filling evenly over each cooked noodle. Sprinkle each with 1–2 tablespoons mozzarella, then carefully roll the noodle from one short end to the other.
- Prepare for baking. Remove and discard the whole sage leaves and garlic cloves from the béchamel. Spread half of the sauce over the bottom of a 9×13-inch baking dish. Arrange the filled roll ups in the dish and spoon the remaining sauce over them.
- Bake. Sprinkle with the remaining mozzarella and bake for approximately 30 minutes, or until the cheese is melted and the sauce is bubbling with lightly golden edges.
- Garnish and serve. Finish with additional grated Parmesan, freshly ground black pepper, and crispy sage leaves if desired. Serve warm.
- Optional crispy sage. Heat about 1 inch of neutral oil in a small skillet over medium-high heat. Fry sage leaves in small batches for 20–30 seconds, turning once. Transfer to paper towels to drain and season lightly with kosher salt.
Notes
Conclusion
These Butternut Squash Lasagna Roll Ups combine everything you want from a cozy baked pasta: tender noodles, creamy ricotta, sweet butternut squash, melted cheese, fresh sage, and a luxurious homemade béchamel.
They’re comforting enough for a casual family dinner yet beautiful enough to serve for a special fall meal. Once you get the simple rolling technique down, this flavorful fall lasagna recipe is surprisingly approachable and easy to make your own.