Ingredients:

  • 1 medium Butternut Squash (approx. 1 kg / 2.2 lbs), peeled and diced
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ tsp Kosher Salt (for squash)
  • ¼ tsp Black Pepper, freshly ground (for squash)
  • 450g (16 oz) Whole Milk Ricotta Cheese, well drained
  • 1 large Egg, lightly beaten
  • 100g (3.5 oz) Freshly Grated Parmesan Cheese, plus extra for topping
  • 2 Tbsp Fresh Sage, finely chopped
  • ½ tsp Freshly Grated Nutmeg
  • Pinch of Cayenne Pepper (optional)
  • 8 Lasagna Noodles, traditional type
  • 2 Tbsp Unsalted Butter, softened (for greasing the pan)
  • 1 cup Vegetable or Chicken Stock
  • 115g (4 oz / 8 Tbsp) Unsalted Butter (for sauce)
  • ¼ cup Fresh Sage Leaves, whole or roughly chopped (for sauce)
  • 1 Clove Garlic, finely minced (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss the diced butternut squash with the olive oil, salt, and pepper. Spread the squash in a single layer on a roasting tray.
  2. Roast for 30–40 minutes until fork-tender and lightly caramelized. Remove from the oven and allow to cool slightly (about 10 minutes). Transfer 400g (about 2 cups) of the roasted squash to a bowl and mash until relatively smooth.
  3. Prepare the filling: Ensure the ricotta is thoroughly drained to remove excess moisture. In a large mixing bowl, combine the mashed butternut squash, drained ricotta, beaten egg, Parmesan cheese, chopped sage, nutmeg, and cayenne (if using). Mix until just combined. Taste the filling and adjust seasoning with salt and pepper.
  4. Cook the lasagna noodles according to package directions (al dente). Drain immediately and lay the noodles flat on a lightly oiled sheet of parchment paper or a clean kitchen towel to prevent sticking.
  5. Prepare the baking dish: Lightly grease a 9x13 inch baking dish with softened butter. Pour the 1 cup of stock into the bottom of the pan.
  6. Assemble the rolls: Lay one noodle flat. Evenly spread about 2–3 tablespoons of the butternut mixture over the entire surface, leaving a small 1 cm margin at the edges. Starting from the short end, carefully roll the noodle into a tight spiral. Place the finished roll seam-side down in the prepared baking dish. Repeat for all remaining noodles, arranging them snugly.
  7. Bake: Lightly sprinkle the tops of the rolls with extra grated Parmesan. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbling and the tops are slightly golden. Remove from the oven and let rest for 5 minutes.
  8. Prepare the Sage Brown Butter Sauce: While the rolls rest, melt 115g of butter in a small pan over medium heat. Add the sage leaves and minced garlic (if using). Cook, swirling often, until the butter foams, turns nutty brown, and the sage leaves crisp (about 3–5 minutes). Do not burn.
  9. Serve: Drizzle the warm Sage Brown Butter Sauce liberally over the lasagna rolls before serving.