Ingredients:

  • 1 medium Butternut Squash (approx. 900g / 2 lb), peeled, seeded, and cubed
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper, freshly cracked
  • 500 g (18 oz) Whole Milk Ricotta Cheese, well-drained
  • 1 large Egg, lightly beaten
  • 120 g Freshly Grated Parmesan Cheese, plus extra for topping
  • 2 Tbsp Fresh Sage, finely chopped, divided
  • ½ tsp Nutmeg, freshly grated
  • Pinch of Cinnamon (optional)
  • 12 Lasagna Noodles (traditional type, not oven-ready)
  • 120 g Low-Moisture Whole Milk Mozzarella Cheese, shredded
  • 115 g (4 oz / 1 stick) Unsalted Butter, cut into pieces
  • 6 Fresh Sage Leaves, left whole
  • 120 ml (½ cup) Low-Sodium Chicken or Vegetable Stock

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 25–30 minutes, or until fork-tender and slightly caramelised. Remove and allow to cool slightly. Transfer the roasted squash to a large bowl, reserving approximately 1 cup of whole or partially mashed pieces for texture, then mash the remainder smooth with a fork or potato masher.
  2. Ensure the ricotta is thoroughly drained. In the bowl with the mashed squash, add the drained ricotta, beaten egg, Parmesan cheese, ½ of the chopped fresh sage, nutmeg, and a pinch of salt and pepper. Stir until all ingredients are uniformly combined. Taste and adjust seasoning as necessary.
  3. Cook the lasagna noodles in salted boiling water according to package directions until al dente. Drain the noodles immediately and rinse briefly with cold water to stop the cooking process. Lay them flat on parchment paper or a clean tea towel to prevent sticking.
  4. Melt the unsalted butter in a medium saucepan over medium heat. Add the whole sage leaves. Cook, swirling occasionally, until the butter turns a deep nutty brown and the milk solids settle and toast at the bottom (5–8 minutes). Remove from heat and carefully stir in the chicken/vegetable stock. Season with salt and pepper. Set aside.
  5. Pour 2–3 tablespoons of the brown butter sauce evenly over the bottom of the 9x13 inch baking dish. Place one cooked lasagna noodle on a flat surface. Spread approximately 3–4 tablespoons of the butternut squash mixture evenly over the entire surface. Starting from one short end, carefully and tightly roll the noodle into a coil. Place the roll-up seam-side down in the prepared baking dish. Repeat with remaining noodles.
  6. Drizzle the remaining brown butter sage sauce over the assembled roll-ups. Sprinkle generously with the shredded mozzarella and extra Parmesan cheese. Cover the dish loosely with foil and bake for 15 minutes at 400°F (200°C). Remove the foil and bake for another 5 minutes, or switch to broiler mode until the cheese is melted, bubbly, and beautifully golden brown. Let the dish rest for 5–10 minutes before serving.