Ingredients:

  • 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 2 lb / 900 g)
  • 2 tbsp olive oil (30 mL)
  • 1/2 tsp fine sea salt (or to taste)
  • 1/4 tsp freshly ground black pepper
  • 15 oz whole-milk ricotta (425 g)
  • 2 cups roasted butternut squash, mashed or puréed (about 450 g mashed)
  • 10 oz fresh baby spinach (280 g) OR 8 oz frozen spinach, thawed & well-drained (225 g)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese (about 50 g)
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1/2 tsp fine sea salt (or to taste)
  • 1/4–1/2 tsp freshly ground black pepper
  • 12 lasagna sheets (dried; about 8–10 oz / 230–285 g)
  • 2–3 tbsp olive oil (to brush cooked noodles)
  • 1–1 1/2 cups shredded mozzarella (about 4–6 oz / 115–170 g) — for topping and a bit inside (optional)
  • Fresh basil leaves for garnish (optional)
  • Option A - Marinara: 2 cups good-quality marinara or tomato sauce (480 mL), pinch sugar (optional), 1 tbsp olive oil (15 mL) to warm
  • Option B - Sage Brown-Butter: 4 tbsp unsalted butter (56 g), 10–12 fresh sage leaves, 1/4 tsp flaky sea salt (or to taste), freshly ground black pepper
  • Optional finishing: extra grated Parmesan, crushed red pepper flakes

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper; spread on a rimmed baking sheet in one layer and roast 25–30 minutes, turning halfway, until edges caramelize and squash is very tender. Cool slightly and mash or purée until mostly smooth; measure 2 cups (about 450 g) for the filling.
  2. Prepare the spinach: heat 1 tbsp olive oil in a sauté pan over medium heat. (Optional: add 2 minced garlic cloves and cook 30 seconds.) Add fresh spinach in batches and sauté just until wilted (2–3 minutes). Transfer to a sieve or clean towel, let cool briefly, then squeeze out as much liquid as possible and chop roughly. If using frozen spinach, ensure it is thawed and very well drained before chopping.
  3. Make the filling: in a large bowl combine 15 oz ricotta, 2 cups mashed roasted squash, squeezed and chopped spinach, 1 large egg, 1/2 cup grated Parmesan, 1/4 tsp nutmeg (optional), 1/2 tsp sea salt and 1/4–1/2 tsp black pepper. Stir until homogeneous and thick; if too loose, add a tablespoon more Parmesan or a sprinkle of breadcrumbs to reach a scoopable consistency.
  4. Cook the lasagna noodles: bring a large pot of salted water to a boil and cook noodles until al dente, reducing package time by 1–2 minutes so sheets remain firm for rolling. Drain and lay noodles flat on a lightly oiled sheet or parchment; brush both sides lightly with 2–3 tbsp olive oil to prevent sticking.
  5. Assemble the rolls: spread 1/4–1/3 cup (60–80 mL) of your chosen sauce in the bottom of a 9x13-inch baking dish. Working with one noodle at a time, spoon about 1/4 cup (60 g) filling along one long edge and spread into a 1–1.5 inch-wide strip. Sprinkle a little mozzarella if using, then roll tightly and place seam-side down in the baking dish. Repeat to make 12 rolls, packed snugly. Spoon remaining sauce over the top and sprinkle remaining mozzarella and Parmesan.
  6. Prepare the chosen sauce finish: for marinara, warm 2 cups sauce with 1 tbsp olive oil, adjust seasoning and spoon over rolls. For sage brown-butter, melt 4 tbsp unsalted butter in a small sauté pan over medium heat, cook until it foams and begins to brown, add 10–12 sage leaves and fry until crisp (a few seconds), then pour butter and crisped sage over the assembled rolls.
  7. Bake: cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and edges are slightly golden. Look for bubbling edges and a golden top. If reheating to serve, internal temperature should reach 165°F (74°C).
  8. Rest and serve: let rest 8–10 minutes so the filling sets for clean slices. Garnish with extra grated Parmesan, crisped sage leaves and fresh basil. Serve warm.