By This Butternut Squash Lasagna Roll Ups balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Butternut Squash Lasagna Roll Ups captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Butternut Squash Lasagna Roll Ups becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Filling:
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 and chopped
Salt and freshly ground black pepper, to taste
1 jalapeño, diced (seeds optional for heat)
2 jars of pasta sauce (each 700ml), homemade or store-bought
For the Lasagna:
1 box lasagna riccia sheets (with curled edges, 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 cups 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
PREPARATION STEPS
Prepare the Butternut Squash:
Preheat your oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes, or until tender. Let cool, then scoop out the flesh and mash it.
Sauté the Onions:
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent, about 5-7 minutes. Stir in the chopped sage, jalapeño, and season with salt and pepper. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
Make the Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the warm milk, stirring constantly until the sauce thickens. Stir in the thyme, and season with salt and pepper. Remove from heat.
Combine the Filling:
In a large bowl, combine the mashed butternut squash, sautéed onion mixture, ricotta cheese, and 1 cup of shredded mozzarella cheese. Mix well.
Prepare the Lasagna Sheets:
Cook the lasagna riccia sheets according to package instructions until al dente. Drain and lay them flat on a clean surface. Spray with olive oil to prevent sticking.
Assemble the Roll Ups:
Spread a thin layer of pasta sauce on the bottom of a buttered baking dish. Take a lasagna sheet, spread a generous amount of the butternut squash filling along one edge, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining sheets and filling.
Top and Bake:
Pour the remaining pasta sauce over the roll-ups and sprinkle with the remaining mozzarella and Parmesan cheese. If using, layer turkey deli slices on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve:
Let cool for a few minutes before serving. Drizzle with good quality olive oil, and garnish with chiles, chopped parsley, and extra grated Parmesan cheese if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
