Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 15 oz ricotta cheese (425g), whole milk, drained if watery
  • 1/2 cup grated Parmesan cheese (50g), plus more for topping
  • 1/4 cup chopped fresh sage leaves (loosely packed)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • Salt and pepper to taste
  • 9 lasagna noodles, oven-ready or regular
  • 2 cups marinara sauce (475 ml), your favorite store-bought or homemade
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven. Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and slightly caramelized.
  2. If using regular lasagna noodles, cook according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay flat on parchment paper. Oven-ready noodles skip this step.
  3. In a large bowl, combine the roasted butternut squash (slightly cooled), ricotta cheese, Parmesan cheese, sage, egg, nutmeg, salt, and pepper. Mix well until thoroughly combined.
  4. Spread a thin layer of marinara sauce in the bottom of the baking dish. Lay a lasagna noodle flat. Spread a generous amount of the butternut squash filling evenly over the noodle. Starting at one end, carefully roll the noodle up tightly. Place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.
  5. Pour the remaining marinara sauce over the lasagna roll-ups. Sprinkle with extra Parmesan cheese. Cover with foil and bake until heated through and the cheese is melted. Remove the foil and bake a few minutes longer until the top is bubbly and golden brown.
  6. Let the lasagna roll-ups rest for a few minutes before serving. Garnish with fresh parsley, if desired.