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Cozy Butternut Squash Lasagna Roll-Ups with Creamy Béchamel

Butternut Squash Lasagna Roll-Ups are a delightful twist on traditional lasagna, featuring cozy roasted butternut squash, creamy ricotta, and nutty Parmesan filling rolled neatly in tender lasagna noodles and baked in a silky béchamel sauce until bubbly and golden. They offer all the comforting flavors with simpler assembly, making them perfect for weeknights or special occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Italian
Servings 8 rolls

Equipment

  • Medium saucepan
  • Medium bowl
  • Baking Dish (8x8 or similar)
  • Large pot

Ingredients
  

For the butternut squash filling

  • 2 cups roasted butternut squash mashed or puréed
  • 1 cup ricotta cheese whole milk ricotta gives the best texture
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried sage or thyme
  • salt and pepper to taste

For the béchamel sauce

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste

For assembling

  • 8 noodles lasagna noodles cooked al dente, drained (need 8-10 noodles)
  • 1/2 cup shredded mozzarella for topping
  • Extra Parmesan for garnish
  • Fresh parsley or sage chopped, for garnish (optional)

Instructions
 

  • Step 1: Make the béchamel. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly pour in the warm milk a little at a time while constantly whisking to prevent lumps. Keep whisking as it heats and simmers. It will thicken after about 4-5 minutes. Once it coats the back of a spoon, stir in the nutmeg, salt, and pepper to taste. Remove from heat and set aside.
  • Step 2: Prepare the filling. In a medium bowl, mix together the mashed roasted butternut squash, ricotta cheese, 1/2 cup Parmesan cheese, garlic powder, and dried sage or thyme. Add salt and pepper to taste. Stir until beautifully combined and creamy.
  • Step 3: Assemble the roll-ups. Lay out each cooked and drained lasagna noodle. Spread about 2-3 tablespoons of the squash filling evenly across the entire surface of each noodle, going almost to the edges. Starting from one end, gently but firmly roll up each noodle into a spiral.
  • Step 4: Layer and bake. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a greased 8x8 (or similar size) baking dish. Carefully place each roll-up into the dish, seam-side down. Pour the rest of the béchamel sauce evenly over the tops. Sprinkle with shredded mozzarella and extra Parmesan cheese.
  • Step 5: Bake. Cover the baking dish snugly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  • Step 6: Serve. Let the dish rest for a few minutes before serving. Garnish with fresh parsley or sage if desired. Serve immediately.

Notes

Substitutions & Additions: Try roasted sweet potato or pumpkin puree instead of squash. Swap Parmesan for Pecorino Romano or Gruyère. Add sautéed spinach, sun-dried tomatoes, cooked Italian sausage, or shredded chicken to the filling. A pinch of red pepper flakes adds a kick.
  • Tips for Success:
  • Cook noodles al dente so they are flexible but not mushy.
  • Use warm milk for the béchamel to prevent lumps, whisking constantly.
  • If roasted squash is watery, drain excess liquid before mixing filling.
  • Don't overfill noodles (2-3 tbsp per noodle) to make rolling easier.
  • Prep Ahead: Make filling and béchamel a day ahead. Assemble just before baking or assemble the dish up to 24 hours ahead and refrigerate; add a few minutes to baking time if starting cold.
How to Store: Let cool completely. Refrigerate leftovers covered tightly for up to 3-4 days. Reheat in microwave or covered in a 350°F (175°C) oven (15-25 mins). Freeze cooled roll-ups tightly wrapped for 2-3 months. Thaw in fridge overnight before reheating.
FAQs:
  • Can I use canned butternut squash puree? Yes, if it's 100% pure, not pie filling. Drain if wet.
  • What if my béchamel is lumpy? Whisk vigorously over low heat, or strain through a fine-mesh sieve.
  • Can I make this gluten-free? Yes, use gluten-free lasagna noodles and ensure other ingredients are certified GF.
  • Why did my noodles stick? Cook in plenty of salted boiling water, stir occasionally, and/or toss with a little olive oil or lay flat after draining.
Keyword Béchamel, Butternut Squash, Comfort Food, Lasagna, Roll-Ups