Ingredients:
- 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
- 2 tablespoons olive oil (30ml)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (2.5g)
- 1/4 teaspoon ground nutmeg (1.25g)
- 1 tablespoon fresh sage, chopped (3g)
- 1/2 cup ricotta cheese (4 oz / 115g)
- 1/4 cup grated Parmesan cheese (1 oz / 30g), plus extra for topping
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional)
- 12 lasagna noodles (non-instant), approximately 9 oz / 250g
- Water for boiling
- 4 tablespoons unsalted butter (2 oz / 57g)
- 4 tablespoons all-purpose flour (1 oz / 30g)
- 3 cups whole milk (24 fl oz / 710ml), warmed
- 1/4 teaspoon salt (1.25g)
- 1/4 teaspoon white pepper (1.25g)
- Pinch of nutmeg
- 1/4 cup grated Gruyere cheese (1 oz / 30g), optional
Instructions:
- Roast the Butternut Squash: Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast until tender and slightly caramelized. Let rest before adding to the filling.
- Cook the Lasagna Noodles: Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking.
- Prepare the Butternut Squash Filling: Mash the roasted squash slightly. Combine with ricotta, Parmesan, sage, minced garlic, and red pepper flakes (if using). Season to taste.
- Make the Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute (roux). Gradually whisk in warm milk, stirring constantly until thickened and smooth. Add salt, white pepper, nutmeg, and Gruyere (if using).
- Assemble the Lasagna Rolls: Spread a thin layer of béchamel sauce in the bottom of the baking dish. Spread about 1/4 cup of butternut squash filling evenly over each lasagna noodle. Roll up tightly and place seam-side down in the baking dish.
- Bake the Lasagna Rolls: Pour remaining béchamel sauce over the rolls. Sprinkle with additional Parmesan cheese. Bake until golden brown and bubbly. Let cool slightly before serving.