Butternut Squash Lasagna Roll-Ups with Spinach and Sage Cream Sauce

Tender lasagna noodles are rolled with creamy ricotta, spinach, and roasted butternut squash, then baked in a savory sage cream sauce until bubbling and golden.

Prep: 35 min · Cook: 45 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds butternut squash
• 2 tablespoons olive oil
• 12 noodles lasagna noodles
• 15 ounces whole-milk ricotta cheese
• 5 ounces baby spinach
• 1 cup parmesan cheese
• 2 cloves garlic
• 1.5 cups heavy cream
• 10 leaves fresh sage
• 2 tablespoons unsalted butter
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on a baking sheet until tender and lightly browned, 20 to 25 minutes. Reduce the oven temperature to 375°F. (about 25 min) — 425°F, then 375°F
2. Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just tender. Drain, rinse briefly under cold water, and lay flat on a lightly oiled baking sheet. (about 12 min) — Boiling
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add 1 minced garlic clove and the spinach; cook until the spinach is wilted, about 2 minutes. Cool slightly, squeeze out excess moisture, and chop. (about 3 min) — Medium heat
4. Mash the roasted squash in a bowl, leaving a few small pieces for texture. Stir in the ricotta, spinach, 1/2 cup Parmesan, the remaining minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. (about 5 min)
5. Melt the butter in a saucepan over medium heat. Add the sage leaves and cook until fragrant, about 1 minute. Pour in the cream and simmer gently until slightly thickened, 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. (about 5 min) — Medium heat
6. Spread about 1/2 cup of the sage cream sauce in a 9-by-13-inch baking dish. Spread about 1/3 cup filling over each noodle, leaving a 1-inch strip clear at one short end. Roll each noodle toward the clear end and place seam-side down in the dish. (about 10 min)
7. Pour the remaining sauce over the roll-ups and sprinkle with the remaining 1/2 cup Parmesan. Cover loosely with foil and bake until hot and bubbling, about 25 minutes. Uncover and bake 5 to 10 minutes more, until the cheese is lightly golden and the center reaches 165°F. Rest 5 minutes before serving. (about 35 min) — 375°F