Butternut Squash Lasagna Roll-Ups with Ricotta
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Butternut Squash Lasagna Roll-Ups with Ricotta

NUTRITION · PER SERVING60M COOK
CAL 34%·PRO 46%
CARBS 41G24% OF CAL
3G FIBER0G ADDED0G INTRINSIC30G OTHER7G TOTAL SUGAR
FAT 31G41% OF CAL
16G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Butternut squash lasagna roll-ups with ricotta, sage, and béchamel sauce. Elegant and fall-inspired, a show-stopping vegetarian centerpiece for the holidays.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 package lasagna noodles (can use gluten-free - should only need 15-16 noodles, but many will break apart during cooking)
  • 1 cup mashed butternut squash (or a can of pumpkin purée)
  • 1¼ cup ricotta, (divided)
  • ½ cup grated Parmesan (plus more for serving)
  • 1 large egg
  • 2 Tbsp finely chopped sage (plus more for serving, either chopped or whole small leaves)
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1½ cup shredded mozzarella cheese (divided)
  • 4 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2-3 cups milk (warm (for thicker béchamel, use 2 cups, for looser sauce, use 3 cups))
  • ¼ cup grated Parmesan
  • ⅛ tsp grated nutmeg
  • Pinch of cayenne pepper
  • ½ tsp Kosher salt
  • Freshly ground black pepper (to taste)
  • 4 large sage leaves
  • 2 garlic cloves (smashed)
  • A handful of fresh sage leaves
  • Neutral oil
PREP
30M
SODIUM
1464MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.