Enjoy the best flavors of fall with these easy creamy butternut squash lasagna rolls. Cut butternut squash, sweet sausage, ricotta, and mozzarella turn traditional lasagna into a special dinner. Try this Harvest Bowl or Kale, Butternut Squash, and Pomegranate Salad if you want another butternut squash recipe.
How will these butternut squash lasagna rolls make your life easier?
I’ll be honest, this recipe is easy, but not quick. It takes about 20-25 hands on minutes to prepare, then the same to bake. I highly recommend doubling this recipe for leftovers. You can also freeze the extra portions.
Even though this isn’t a quick recipe, it’s easy and relaxing to make. Take these simple shortcuts if you’re short on time, but still want to make it: grab frozen butternut squash (I’d smash it while cooking or chop it up more so you’re not eating huge chunks of squash), also skip the rolls and just assemble it like lasagna. Use no-boil noodles to save a step.
What makes this rolls so good?
- Butternut squash
- Extra virgin olive oil
- Dried sage
- Kosher salt
- Breakfast sausage
- Frozen spinach
- Chicken broth
- All purpose flour
- Lasagna noodles
- Whole milk ricotta
- Mozzarella cheese
How do I make these lasagna rolls?
Preheat oven to 375 degrees.
Start by heating a large skillet on medium-low heat. Chop cubed butternut squash into smaller pieces so they cook quickly. Pour 1 T olive oil and 1 T butter into hot pan. Then add small chopped butternut squash, 1 T dried sage leaves and 1/4 tsp kosher salt. Spread out evenly into one layer on pan. Cook for 8-10 minutes, stirring occasionally.
Pierce one piece of squash with a fork, if it comes out fairly easy, you’re ready to move on to the next step: add 1/4 lb breakfast sausage and 1/4 c frozen spinach. Break up sausage with a spatula and cook until water from spinach evaporates and sausage is browned on all sides. About 5-7 minutes.
Now let me address the elephant in the room-breakfast sausage? YES. It’s sweet, and honestly goes so well with the squash and sage.
While sausage is cooking, prepare 4 lasagna noodles by cooking them according to package directions, then transfer them to a cutting board or large plate when they’re done. You can use no-boil noodles if you aren’t rolling them up, but use regular if making rolls.
Next step is to prepare the sauce. All you need to do is add 1/2 c chicken broth (I highly recommend using chicken bouillon paste + water instead of broth), 1/2 c milk, and 1 1/2 T all purpose flour to a small mixing bowl. Whisk together until smooth. Set aside.
Prepare the baking dish by spraying with cooking spray OR butter.
When the sausage is browned, you’re ready to add the flour and liquid mixture to the pan. The sausage doesn’t have to be 100% cooked through, it still has plenty of time to cook. Stir and cook for about a minute, or until sauce thickens to *almost* cheese sauce consistency.
Now you’re ready to assemble the lasagna rolls. This should be about 1/5 of the total mixture. Add about 1/4 c of mixture to each noodle. Spread it out to cover each noodle completely. Next, you’ll add 1 T ricotta cheese to each noodle. Spread cheese over filling or plop 4-5 dollops throughout noodle. Roll each noodle up, just like a jelly roll.
Spoon about 1/4 c mixture into baking pan. Spread evenly in pan. Next, transfer noodles to baking dish. Place the seam side down so they don’t fall apart. Top noodles with any sauce/filling that fell out from rolling noodles. Then top with 2 T shredded mozzarella cheese.
Bake the rolls for 25-30 minutes, or until cheese is bubbly and rolls are hot. If cheese gets brown early in the baking time, cover with a lid or tin foil so it doesn’t burn.
- You can start with a whole butternut squash or pre-cut cubed squash. I still recommend cutting each cube into half or quarters to speed up cooking time.
- You can roast the squash if you have time.
- You can use fresh sage if you have it, just use 3 T sage leaves.
- Cream cheese or goat cheese would be a good sub for ricotta if you have either
- You can save a step + some time by using no-boil noodles and just assemble the butternut squash lasagna rolls like traditional lasagna
- Chicken bouillon paste (like Better than Bouillon) is a great swap for chicken broth. It lasts longer and you won’t waste that last 1/4 c of broth. It’s perfect if you cook for one.
- You can sub the chicken for vegetable broth and sausage for TVP for a vegetarian lasagna
What layer do you start with for lasagna?
Always add some sauce to the bottom of the pan, that way the bottom noodles won’t get crunchy. Plus that bottom layer will get caramelized and nice and gooey, which makes it delicious.
Should I cover lasagna with foil while baking?
You don’t necessarily need to cover these lasagna rolls because they only cook for 20-30 minutes, but I would cover it if you’re cooking it for longer. Your lasagna noodles can dry out and the cheese can get too browned if you don’t cover it. As always, check your lasagna a couple times while it’s baking so you don’t burn it and it doesn’t dry out.
Why is my lasagna so runny?
It could be 2 things, one: your sauce is too thin and two: your noodles were too wet. Lasagna sauce should be canned spaghetti sauce consistency. Cook your sauce for longer, or don’t cover it in the oven to release some of the moisture.
How to cook with no-boil noodles?
I need to test this to make sure, but from what I’ve read, you need to add more liquid to hydrate the noodles. I’d start by doubling or tripling the broth/milk (don’t add extra flour) to thin it out and add more liquid for the no-boil noodles.
What can I make with leftover ingredients?
- (butternut squash) Harvest Bowl or Kale, Butternut Squash, and Pomegranate Salad
- (sausage) Sausage Egg Bake, or swap for bacon in these easy Breakfast Sandwiches
- (ricotta cheese) Add to this Pumpkin Turkey Chili or Pistachio Pesto Pasta
Did you make these butternut squash lasagna rolls? Leave me a comment & rating to share how they turned out!
Butternut Squash Lasagna Rolls
- cutting board
- Measuring Cups
- Measuring Spoons
- Large Skillet
- rubber spatula
- large stock pot
- small baking dish
- 1 cup cubed butternut squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon dried sage
- 1/4 teaspoon kosher salt
- 1/4 pound breakfast sausage or sweet apple sausage
- 1/4 cup frozen spinach
- 1/2 cup milk
- 1/2 cup chicken or vegetable broth OR 1/2 c water + 1/2 tsp chicken bouillon
- 1 1/2 tablespoons all purpose flour
- 4 lasagna noodles
- 1/4 cup whole milk ricotta
- 2 tablespoons shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Heat large skillet or cast iron skillet over medium-low heat. While skillet is heating, transfer 1 c cubed butternut squash onto cutting board. Cut each cube into 2-4 even size pieces.
- When skillet is warm, pour 1 T olive oil and 1 T butter into pan, then add small chopped butternut squash. Sprinkle 1 T dried sage and 1/4 tsp kosher salt over squash. Spread out into one even layer on pan. Cook about 8-10 minutes, stirring occasionally.
- When squash has softened, add 1/4 lb breakfast sausage and 1/4 c frozen spinach to pan, break up with spatula. Cook 5-7 minutes, or until browned on all sides.
- Cook 4 lasagna noodles, according to package directions. Leave in water until ready to assemble.
- While sausage and squash are cooking, prepare sauce by adding 1/2 c chicken broth, 1/2 c milk, and 1 1/2 T all purpose flour to small mixing bowl. Whisk flour into liquid. Set aside. Also prepare baking dish by spraying with cooking spray or smearing butter on the bottom and sides of the dish.
- Once sausage is browned, add flour and liquid mixture to pan. Stir and cook for about a minute, or until sauce thickens. Remove lasagna noodles from water, and place on a cutting board or large plate. Divide vegetable, sausage mixture into 5 parts, about 1/4 c each. Spoon about 1/4 c onto each of the 4 lasagna noodles, spreading evenly on top of each noodle. Top with 1 T ricotta on each noodle, evenly distributed on noodle. Roll each noodle up, just like a jelly roll.
- Spread final 1/4 c on bottom of baking pan. Transfer noodles to baking dish, seam side down. Top noodles with any sauce/filling that fell out while rolling noodles. Then top with 2 T shredded mozzarella cheese. Bake for 25-30 minutes, or until cheese is bubbly and rolls are hot. Enjoy as is or with a green salad.
- Use whole butternut squash or pre-cut cubed squash depending on what you have/how much time you have to make this dish.
- Substitute 3 T fresh sage leaves for the dried sage.
- Ricotta substitutions: cream cheese or goat cheese
- You can sub the chicken for vegetable broth
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