Ingredients:

  • 1 medium Butternut Squash (approx. 2 lbs / 900g), peeled, seeded, and cubed
  • 2 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt, plus more for seasoning
  • 1/4 tsp Black Pepper, freshly ground
  • 1 cup Whole Milk Ricotta Cheese (15 oz / 425g container)
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Grated Parmesan Cheese, for topping
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Sage leaves, finely chopped
  • Pinch of Nutmeg
  • 10 Lasagna Noodles (Standard flat style)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 2 cups Whole Milk
  • 1/4 tsp White Pepper
  • 1 cup Marinara Sauce

Instructions:

  1. Toss cubed squash with 2 Tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender.
  2. Cook lasagna noodles according to package directions until al dente. Drain immediately and lay flat on parchment paper or lightly oiled baking sheets to prevent sticking.
  3. Once roasted, mash the squash until mostly smooth. Let cool slightly. You should have about 2 cups of puree.
  4. Make the filling: In a large bowl, combine the mashed squash, ricotta, 1/2 cup Parmesan, beaten egg, chopped sage, and nutmeg. Mix well and adjust seasoning.
  5. Prepare the Béchamel (White Sauce): Melt butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk until smooth. Simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Season with salt and white pepper. Remove from heat.
  6. Sauce the Dish: Spread a thin layer of marinara sauce over the bottom of a 9x13 inch baking dish. Pour about half of the Béchamel sauce over the marinara and spread gently.
  7. Assemble the Roll-Ups: Lay a cooked noodle flat. Spread a thin, even layer of the squash-ricotta filling over the entire surface. Gently roll the noodle up lengthwise.
  8. Arrange the roll-ups seam-side down in the prepared baking dish. Drizzle the remaining Béchamel sauce evenly over the tops, and spoon the remaining marinara sauce over the white sauce. Sprinkle with the reserved 2 Tbsp Parmesan.
  9. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and lightly golden on top. Let stand 5 minutes before serving.