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Sausage Butternut Squash Lasagna Roll-Ups

Sausage Butternut Squash Lasagna Roll-Ups

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  • Author: Maria
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 6–8 servings 1x
  • Category: Pasta, Dinner
  • Method: Roasting, Baking
  • Cuisine: Italian-Inspired

Description

Sausage Butternut Squash Lasagna Roll-Ups are a comforting twist on classic lasagna, featuring roasted butternut squash, creamy rosemary-scented béchamel, and savory sausage, all rolled into tender lasagna noodles and baked with plenty of cheese.

Ingredients

Units Scale

For the Roasted Butternut Squash

  • 2 pounds diced butternut squash, fresh or frozen
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil

For the Béchamel

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • Pinch ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, gently smashed
  • 2 bay leaves
  • 1 large sprig rosemary (plus extra for garnish, if desired)

For the Filling and Assembly

  • 1 pound mild Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 ounces (about 2 cups) grated Asiago cheese
  • 1 pound lasagna noodles (not no-bake)
  • 4 cups prepared béchamel sauce

Instructions

  1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss squash with olive oil and salt on a baking sheet. Roast for 25–30 minutes, until fork tender and lightly caramelized. Set aside.
  2. Make the Béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk until smooth. Add nutmeg, salt, pepper, garlic, bay leaves, and rosemary. Simmer for 10 minutes, stirring often, until thickened. Remove aromatics before using.
  3. Cook the Sausage: In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add sausage, breaking it up with a spoon, and cook until browned. Stir in roasted butternut squash. Remove from heat.
  4. Cook the Pasta: Boil lasagna noodles in salted water until al dente. Drain and lay flat on parchment to prevent sticking.
  5. Assemble the Roll-Ups: Spread a thin layer of béchamel on the bottom of a greased 9×13-inch baking dish. On each noodle, spread a layer of sausage-squash filling, sprinkle with Parmigiano and Asiago, then roll up tightly. Place seam-side down in the dish.
  6. Bake: Pour remaining béchamel over the roll-ups and sprinkle with any leftover cheese. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10–15 minutes more until golden and bubbly.
  7. Serve: Garnish with fresh rosemary and serve hot.

Notes

  • For a vegetarian version, omit sausage and increase squash or add sautéed mushrooms.
  • You can prepare roll-ups ahead of time, refrigerate overnight, and bake the next day.
  • Swap Asiago with mozzarella if preferred for a milder flavor.

Nutrition

  • Serving Size: 2 roll-ups
  • Calories: 520
  • Sugar: 6g
  • Sodium: 880mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 80mg

Find it online: https://cooktune.com/sausage-butternut-squash-lasagna-roll-ups/