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Butternut Squash Lasagna Rolls

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.
Course dinner, main, Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2 people
Author Rebecca


  • cutting board
  • knife
  • 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
  • ¼ teaspoon kosher salt
  • ¼ pound breakfast sausage or sweet apple sausage
  • ¼ cup frozen spinach
  • ½ cup milk
  • ½ cup chicken or vegetable broth OR ½ c water + ½ teaspoon chicken bouillon
  • 1 ½ tablespoons all purpose flour
  • 4 lasagna noodles
  • ¼ 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 ¼ teaspoon kosher salt over squash. Spread out into one even layer on pan. Cook about 8-10 minutes, stirring occasionally.
  • When squash has softened, add ¼ lb breakfast sausage and ¼ 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 ½ c chicken broth, ½ c milk, and 1 ½ 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 ¼ c each. Spoon about ¼ 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 ¼ 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