Ingredients:

  • 1 medium Butternut Squash (approx. 1 kg / 2.2 lbs)
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt (for squash)
  • ½ tsp Black Pepper (for squash)
  • 450g (16 oz) Whole Milk Ricotta Cheese (drained if very wet)
  • 1 Large Egg (lightly beaten)
  • 60g (½ cup) grated Parmesan Cheese (plus extra for topping)
  • 2 Tbsp Fresh Sage (finely minced)
  • ¼ tsp Freshly Grated Nutmeg
  • 8 Lasagna Noodles (dried, approximately 200g / 7 oz)
  • 4 Tbsp (56g) Unsalted Butter
  • 3 Tbblespoons (30g) All-Purpose Flour
  • 500 ml (2 cups) Whole Milk (warmed slightly)
  • 60 ml (¼ cup) Low-Sodium Chicken or Vegetable Stock
  • 4-5 whole Fresh Sage Leaves
  • ½ tsp Kosher Salt (for sauce)
  • Pinch of White Pepper
  • 120g (1 cup) shredded Low-Moisture Mozzarella Cheese

Instructions:

  1. Preheat oven to 200°C / 400°F. Halve the butternut squash lengthwise, scoop out the seeds. Brush cut sides with olive oil, salt, and pepper.
  2. Place cut-side down on a baking sheet. Roast for 20-30 minutes until fork-tender and slightly caramelised. Let the squash cool slightly, then scoop the flesh into a large bowl.
  3. Cook the lasagna noodles according to package directions for al dente. Drain immediately, rinse with cool water, and lay flat on a clean kitchen towel or parchment paper to prevent sticking. This is crucial for easy rolling.
  4. Prepare the Filling: Mash the roasted squash until mostly smooth. Stir in the ricotta, beaten egg, Parmesan, minced fresh sage, nutmeg, salt, and pepper. Taste and adjust seasoning.
  5. Prepare the Béchamel: Melt the unsalted butter in a medium saucepan over medium heat. Add the whole sage leaves. Cook until the butter browns and forms brown bits (approx. 3-4 minutes). Remove and discard the whole sage leaves.
  6. Whisk in the flour and cook for 1 minute (making the roux). Gradually whisk in the warmed milk and stock until smooth. Bring the sauce to a gentle simmer, whisking constantly until it thickens sufficiently to coat the back of a spoon (about 5 minutes). Season with salt and white pepper.
  7. Assembly: Spread a thin layer of the béchamel sauce (about ½ cup) across the bottom of a prepared 9x13 inch baking dish.
  8. Lay one cooked lasagna noodle flat. Spread approximately ¼ cup of the butternut squash filling evenly over the noodle, leaving a small border. Tightly roll the noodle into a cylinder. Place the roll seam-side down in the prepared baking dish. Repeat with remaining noodles.
  9. Pour the remaining béchamel sauce over the rolls. Sprinkle evenly with the shredded mozzarella and extra Parmesan.
  10. Bake for 20-25 minutes, or until the cheese is bubbling and the top is golden brown. Allow the Butternut Squash Lasagna Rolls to rest for 5-10 minutes before serving.