Butternut Squash Lasagna Roll-Ups
If you’re ready for a fresh take on lasagna that combines rich, autumnal flavors, these Butternut Squash Lasagna Roll-Ups are just what you need. This recipe brings together creamy butternut squash, a savory meat mixture, and classic Italian spices to create a delicious twist on traditional lasagna. Each roll-up features a comforting blend of flavors, with hints of sage and a touch of sweetness from the squash—all wrapped up in a lasagna noodle.
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Perfect for a cozy family dinner or for impressing guests, these lasagna roll-ups are surprisingly easy to make yet taste gourmet. Whether you’re cooking for a special occasion or just want to enjoy a unique twist on a classic, these roll-ups promise a satisfying dish full of flavor and comfort.
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Why You’ll Love These Butternut Squash Lasagna Roll-Ups
- Perfect Balance of Flavors: These roll-ups combine the savory taste of Italian sausage and veal with the creamy sweetness of roasted butternut squash, creating a perfect blend of textures and flavors.
- Great for Meal Prep: This dish can be prepped ahead of time, making it ideal for busy weeknights or for freezing and reheating.
- Unique Twist on Lasagna: The roll-up format and bechamel sauce add a gourmet touch, transforming classic lasagna into something special and crowd-pleasing.
- Kid-Friendly: With familiar flavors and a cheesy finish, this dish is perfect for picky eaters who may be hesitant to try squash.
What You Need to Make Butternut Squash Lasagna Roll-Ups
To bring these Butternut Squash Lasagna Roll-Ups to life, you’ll need a few key ingredients that combine to create layers of deliciousness. From ground veal and Italian sausage to fresh butternut squash, this recipe takes simple ingredients and elevates them with Italian seasonings and a homemade bechamel sauce.
For full ingredient amounts and details, refer to the recipe card below.
Essential Ingredients
- For the Meat Mixture: Ground veal, Italian sausage, fresh sage, and Italian seasoning.
- For the Butternut Squash: Fresh butternut squash, olive oil, salt, and pepper.
- For the Bechamel Sauce: Butter, all-purpose flour, milk, ricotta cheese, and thyme.
- Other Add-Ins: Lasagna noodles, marinara sauce, mozzarella, and parmesan cheese.
How To Make Butternut Squash Lasagna Roll-Ups
1
Cooking the Butternut Squash: Cut your butternut squash lengthwise, scoop out the seeds and brush olive oil all over. Then place them face down on a sheet pan and roast in the oven for 35-40 minutes, until soft. Once it’s done cooking, scoop out the flesh and smash with a fork and set aside in a large bowl.
2
Cooking your Meat Mixture: While the squash is cooking, in a skillet add in your veal and Italian sausage and cook until browned. Drain any grease after. Then add in your onion and fresh sage. Let that cook until the onions are translucent.
3
Add in your salt and pepper, Italian seasoning, and garlic powder and cook for 10-15 minutes. Once it’s done cooking add to the bowl with the butternut squash and stir to combine.
4
Cook the noodles: In a saucepan, cook your noodles in water and a tsp of olive oil
5
Prepare the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Add in the flour gradually while whisking until combined. Heat the milk and gradually whisk in the milk. Bring to a simmer over medium heat. Whisk in the thyme, cayenne and ricotta until smooth. Let stand for 10 minutes. Adjust salt and pepper if needed.
6
Prepare the Casserole Dish: Adjust oven to 400. In the bottom of the dish pour a jar of marinara, sprinkle more Italian seasoning, sugar, and Worcestershire sauce and mix all together.
7
Assemble the Roll Ups: Lay down your cooked noodles. Layer with your meat mixture, then the bechamel sauce, and lastly shredded cheese then roll it up into a “pinwheel” and add it to the casserole dish face up on top of the sauce. Once you add them all in, pour more marinara over the top and in between them and sprinkle with some parmesan.
8
Baking the Roll Ups: Bake for 30 minutes uncovered, then remove and add shredded mozzarella cheese and bake for another 20 minutes until the sauce starts to bubble and the top is golden. Let it stand for 10 minutes then serve.
Commonly Asked Questions
Can I make this recipe vegetarian?
Absolutely! You can substitute the meat mixture with a mushroom-based filling or additional squash and spinach for a fully vegetarian version.
Can I prepare these roll-ups ahead of time?
Yes, you can assemble the roll-ups and store them in the refrigerator for up to a day before baking. This makes it easy to prepare the night before or in the morning.
How can I store leftovers?
Place leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 2 months. Reheat in the oven at 350°F until warmed through.
Can I use a different cheese?
Of course! Swap out mozzarella for provolone or fontina for a more unique flavor, or even add a sprinkle of gouda for a smoky touch.
What can I serve with Butternut Squash Lasagna Roll-Ups?
This dish pairs well with a light side salad, garlic bread, or roasted vegetables for a complete meal.
Butternut Squash Lasagna Roll Ups
Ingredients
Meat Mixture
- 1 lb ground veal
- 1 lb ground Italian sausage
- 1 medium onion diced
- ¼ cup fresh sage
- 12 cooked lasagna noodles
- 2 tbsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp garlic powder
- 1 butternut squash
- 1 tbsp olive oil
- 2 jars marinara
- 1 tbsp Italian seasoning
- ½ tbsp Worcestershire sauce
- 1 tsp sugar of choice
- 1 bag shredded mozzarella
- ½ cup grated parmesan cheese for serving
Bechamel Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk warm for 40 seconds
- 1 ½ cup of whole milk ricotta cheese
- Pinch of cayenne pepper
- Salt and pepper to taste
- 1 tbsp thyme
Instructions
- Preheat oven to 425
- Cooking the Butternut Squash: Cut your butternut squash lengthwise, scoop out the seeds and brush olive oil all over. Then place them face down on a sheet pan and roast in the oven for 35-40 minutes, until soft. Once it’s done cooking, scoop out the flesh and smash with a fork and set aside in a large bowl.
- Cooking your Meat Mixture: While the squash is cooking, in a skillet add in your veal and Italian sausage and cook until browned. Drain any grease after. Then add in your onion and fresh sage. Let that cook until the onions are translucent.
- Add in your salt and pepper, Italian seasoning, and garlic powder and cook for 10-15 minutes. Once it’s done cooking add to the bowl with the butternut squash and stir to combine.
- Cook the noodles: In a saucepan, cook your noodles in water and a tsp of olive oil
- Prepare the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Add in the flour gradually while whisking until combined. Heat the milk and gradually whisk in the milk. Bring to a simmer over medium heat. Whisk in the thyme, cayenne and ricotta until smooth. Let stand for 10 minutes. Adjust salt and pepper if needed.
- Prepare the Casserole Dish: Adjust oven to 400. In the bottom of the dish pour a jar of marinara, sprinkle more Italian seasoning, sugar, and Worcestershire sauce and mix all together.
- Assemble the Roll Ups: Lay down your cooked noodles. Layer with your meat mixture, then the bechamel sauce, and lastly shredded cheese then roll it up into a “pinwheel” and add it to the casserole dish face up on top of the sauce. Once you add them all in, pour more marinara over the top and in between them and sprinkle with some parmesan.
- Baking the Roll Ups: Bake for 30 minutes uncovered, then remove and add shredded mozzarella cheese and bake for another 20 minutes until the sauce starts to bubble and the top is golden. Let it stand for 10 minutes then serve!
