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!