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Creamy Butternut Squash Lasagna Roll-Ups with Béchamel

Experience ultimate comfort food with these easy and elegant Butternut Squash Lasagna Roll-Ups. Tender pasta filled with a creamy butternut squash and cheese mixture, smothered in a rich béchamel sauce, and baked until golden and bubbly – a perfect twist on classic lasagna.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the butternut squash filling
  • 2 cups roasted butternut squash mashed or puréed
  • 1 cup ricotta cheese whole milk recommended
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried sage or thyme
  • salt and pepper to taste
For the béchamel sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste
For assembling
  • 8-10 lasagna noodles cooked al dente and drained
  • 1/2 cup shredded mozzarella
  • extra Parmesan for topping
  • fresh parsley or sage chopped, for garnish (optional)

Equipment

  • Medium Saucepan
  • Medium bowl
  • Baking Dish (9x13 inch)
  • Whisk

Method
 

  1. Step 1: Make the Béchamel Magic In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook, whisking, for 1–2 minutes to create a roux. Slowly pour in the warm milk while whisking constantly. Continue whisking as the sauce heats; it will thicken after about 4–5 minutes. Once it coats the back of a spoon, whisk in the nutmeg, salt, and pepper to taste. Remove from heat and set aside.
  2. Step 2: Prep the Cozy Filling In a medium bowl, combine the mashed butternut squash, ricotta, 1/2 cup Parmesan, garlic powder, sage (or thyme), salt, and pepper. Stir until creamy and well blended. Taste and adjust seasoning as needed.
  3. Step 3: Time to Roll! Lay the cooked and drained lasagna noodles flat. Spread 2–3 tablespoons of butternut squash filling evenly over each noodle, leaving a small border at the top. Gently roll each noodle up from one end to the other.
  4. Step 4: Layer and Get Ready to Bake Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish (like a 9x13 inch). Place the rolled-up lasagna noodles seam-side down in the dish. Pour the remaining béchamel sauce over the roll-ups, covering them well. Sprinkle with shredded mozzarella and extra Parmesan.
  5. Step 5: Bake Until Bubbly and Golden Cover the baking dish tightly with foil. Bake in the preheated oven for 20 minutes. Carefully remove the foil and bake for another 10–15 minutes, or until the top is bubbly and golden brown.
  6. Step 6: Serve and Enjoy! Let the dish rest for a few minutes after baking. Garnish with fresh parsley or sage if desired. Serve immediately, perhaps with a green salad.

Notes

Leftovers can be stored in the refrigerator for 3–4 days, covered. To reheat, microwave or warm in a 350°F oven. Baked roll-ups can also be frozen for up to 2–3 months; thaw in the fridge and reheat.
You can make the squash filling and béchamel sauce a day or two in advance. The assembled dish can be refrigerated for up to 24 hours before baking (add 10-15 mins to initial baking time if baking from cold).