Ingredients:

  • 1 large butternut squash (approx. 2.5 lbs), peeled, seeded, and cubed
  • 2 Tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 15 oz container whole milk ricotta cheese, well-drained
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 Tbsp fresh sage leaves, finely chopped
  • 1/4 tsp nutmeg, freshly grated
  • 8 lasagna noodles (standard, boil-ready sheets)
  • 6 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour (optional thickener)
  • 1 cup vegetable or chicken stock, low sodium
  • 1/2 cup heavy cream (double cream)
  • 12 fresh sage leaves, whole

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 2 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a lined baking tray. Roast for 35–40 minutes, stirring halfway, until the squash is deeply caramelized and easily mashed with a fork. Set aside to cool slightly.
  2. Cook the 8 lasagna sheets according to package directions, aiming for a soft al dente. Immediately drain the pasta and place the sheets flat on a lightly oiled sheet of parchment paper or clean tea towel to prevent them from sticking together.
  3. Place the roasted squash into a large bowl. Stir in the drained ricotta cheese, Parmesan, chopped fresh sage, nutmeg, and remaining salt/pepper. Mix thoroughly until well combined and taste for seasoning.
  4. Prepare the Brown Butter Sauce: Melt the 6 Tbsp butter in a medium skillet over medium heat. Cook, swirling constantly, until the milk solids separate, turn amber, and smell nutty (about 4–6 minutes). Add the 12 whole sage leaves and fry until crisp (about 30 seconds). Remove the crisp sage leaves immediately and set aside for garnish.
  5. If using the thicker sauce, whisk in the flour for 1 minute. Slowly whisk in the chicken stock until smooth, then stir in the heavy cream. Reduce heat and simmer gently for 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
  6. Ladle half of the prepared brown butter sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
  7. To assemble, lay one lasagna sheet flat. Spread 1/8 of the butternut squash filling evenly over the surface, leaving a small 1/2 inch border. Starting from the short end, tightly roll the lasagna sheet into a coil. Place the roll, seam-down, into the prepared baking dish. Repeat with the remaining 7 sheets.
  8. Pour the remaining brown butter sauce evenly over the tops of the rolls. Sprinkle generously with extra grated Parmesan.
  9. Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, until the sauce is bubbly and the rolls are heated through.
  10. Let the dish rest for 5–10 minutes before serving. Garnish with the reserved crisp sage leaves.