Roasted Squash Lasagna Roll-Ups

This recipe for Roasted Squash Lasagna Roll-Ups has zucchini, butternut and yellow squash all rolled up with a cheesy white sauce and a hint of fresh sage.

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Roasted Squash Lasagna Roll-Ups

  • Prep Time: 25 m
  • Cook Time: 1 h
  • Total Time: 1 h 25 m
  • Servings:


  • 4 lbs. butternut squash (1 large), sliced into half-moons
  • olive oil
  • salt and fresh ground black pepper
  • 2 zucchini sliced
  • 2 yellow squash sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • cups milk
  • 1 cup Parmesan cheese divided
  • pinch of nutmeg
  • 1 pound ricotta cheese
  • 2 eggs
  • cups mozzarella cheese divided
  • ½ teaspoon dried rubbed sage
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • freshly ground black pepper
  • 8 lasagna noodles cooked
  • sage leaves


  1. Preheat the oven to 450°F.
  2. Toss the butternut squash slices with olive oil, salt and freshly ground black pepper. Place the squash on a rimmed baking sheet and roast for 15 minutes. Flip the squash slices over and add the zucchini and yellow squash slices to the sheet pan. Drizzle a little olive oil on the squash and roast for another 15 minutes. Remove the squash from the oven and reduce the oven temperature to 375ºF.
  3. Make the Béchamel sauce: Melt the butter in a medium saucepan. Add the flour and whisk for 30 seconds. Slowly pour in the milk, whisking until smooth, and simmer for 5 minutes until the sauce thickens. Add ½ cup of the Parmesan cheese and a pinch of nutmeg. Season to taste with salt and fresh ground black pepper.
  4. Combine the ricotta cheese, eggs, 1½ cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, dried sage, parsley, salt and freshly ground black pepper.
  5. Cover the bottom of a 13-inch x 9-inch baking dish with a layer of the Béchamel sauce. Lay the lasagna noodles flat on a cutting board. Divide the ricotta mixture between the noodles and spread it all along each noodle. Place a layer of the assorted squash on top and roll up each lasagna noodle, placing it in the baking dish when rolled. Spoon the Béchamel sauce over the rolled up noodles and sprinkle the remaining mozzarella and Parmesan cheese on top.
  6. Bake at 375° F for 30 minutes. Garnish by placing a small fresh sage leaf on each lasagna roll and serve.
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Comments (7)Post a Reply

  1. 5 stars
    This sounds like a fall delight, and a great way to use zucchini and butternut squash form my garden. For a gluten free, tomato and corn free family member, I wonder if rice flour can be used to make the sauce. I recall seeing gluten free and corn free lasagna noodles in the grocery store.

    1. Hi Maureen,
      The flour is used to thicken the sauce and you can substitute it with rice flour.

  2. Thank you so much for the reply. I wasn’t sure if I would hear back. Now if my lazy butternut squash seeds would just get started and germinate!! Our weather in PA has been atypical at best. Keep up the great photos of Hazel and Lulu. We all need a bit of cheer during these tumultuous times. Be well.

  3. 5 stars
    Finally made this recipe, with a couple of modifications, due to family member’s need for Gluten free and corn free. This was a big hit, so it was worth the effort! Using lentil lasagna noodles means the pasta is precooked and shorter. So I soaked the pasta in hot water first for 15 min. to soften. The shorter length meant “rolling up” was a bit sketchy. The plentiful and rich sauce made it all come together beautifully. Seconds were requested. :>)
    We tried this as a side dish and I omitted the yellow squash, and used the butternut and zucchini only. thanks!

  4. I love butternut squash, zucchini and yellow squash. I want to make this recipe but was wondering if it could be made ahead and stuck in the oven when I get home from work.

    1. Hi Marty. I definitely think you could make this ahead, store it in your refrigerator and bake it when you get home. You might add 10 – 20 minutes to the cooking time to compensate for the refrigerator-cold start.

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