Ingredients:

  • 2 lbs (900 g) Butternut Squash
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese, packed
  • 2 cloves Garlic, minced
  • 1 Tbsp Fresh Sage, finely chopped
  • 1/4 tsp Ground Nutmeg (for filling)
  • Salt and Black Pepper, To taste
  • 8 Tbsp Unsalted Butter (divided for sauce and drizzle)
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • Pinch Ground Nutmeg (for sauce)
  • Salt and White Pepper, To taste
  • 1 cup Grated Fontina or Mozzarella
  • 10 sheets Lasagna Noodles
  • 10 Fresh Sage Leaves (for garnish)

Instructions:

  1. Roast the Squash: Preheat oven to 400°F (200°C). Halve the squash, scoop out seeds, brush with 2 Tbsp olive oil, and season with salt/pepper. Roast cut-side down for 35–45 minutes until fork-tender. Cool slightly.
  2. Cook Noodles: While squash roasts, boil lasagna noodles according to package directions, but remove them 1 minute before the suggested time (al dente). Drain and lay flat on a lightly oiled sheet of parchment paper or baking tray to prevent sticking.
  3. Prepare the Filling: Scoop the roasted squash flesh into a large bowl. Mash thoroughly. Stir in the ricotta, Parmesan, minced garlic, chopped sage, and 1/4 tsp nutmeg. Season generously with salt and pepper.
  4. Make the Béchamel: Melt 4 Tbsp butter in a medium saucepan over medium heat. Whisk in the flour to form a smooth roux. Cook for 1 minute. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens (about 5–7 minutes). Season with nutmeg, salt, and white pepper.
  5. Pre-bake Assembly: Pour about 1 cup of béchamel sauce onto the bottom of a 9x13 inch baking dish, spreading it evenly.
  6. Fill and Roll: Take one cooked lasagna noodle. Spread about 1/4 cup of the squash filling evenly over the entire surface. Starting from one short end, carefully roll the noodle into a tight cylinder. Place the roll up, seam-side down, in the prepared baking dish.
  7. Place and Top: Repeat the filling and rolling process with the remaining nine noodles. Pour the remaining béchamel sauce evenly over the roll ups. Top liberally with the Fontina/Mozzarella blend.
  8. Bake: Cover the dish lightly with foil. Bake for 20 minutes at 400°F (200°C). Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown. Let rest for 5 minutes.
  9. Brown Butter Drizzle: While the lasagna rests, melt the remaining 4 Tbsp of butter in a small pan over medium heat. Cook until the butter solids turn golden brown and nutty (3–5 minutes). Add the 10 fresh sage leaves to the butter for 30 seconds until crisp.
  10. Serve: Drizzle the browned butter and crispy sage leaves over the Butternut Squash Lasagna Roll Ups just before serving.