00:00Butternut squash lasagna roll-ups with ricotta
00:03These butternut squash lasagna roll-ups combine creamy squash and ricotta with a rich bechamel sauce,
00:10creating a velvety, restaurant-quality dish that looks impressive but is easy to assemble.
00:16Crispy fresh sage adds an earthy pop, and the rolls can be prepped ahead and baked when guests arrive,
00:21perfect for a stress-free, autumn-inspired meal that's sure to impress.
00:25For the roll-ups, use 15 to 16 lasagna noodles, 1 cup mashed butternut squash or pumpkin puree,
00:331 1β4 cups ricotta, 1β2 cup parmesan plus extra, 1 egg, 2 tablespoons chopped sage plus more for garnish,
00:411 teaspoon kosher salt, 1β4 teaspoon black pepper, and 1 1β2 cups shredded mozzarella.
00:47For the bechamel, melt 4 tablespoons butter, whisk in 2 tablespoons flour,
00:52gradually add 2 to 3 cups warm milk, then stir in 1 1β4 cup parmesan, 1 1β8 teaspoon nutmeg,
00:59a pinch of cayenne, 1 1β2 teaspoon salt, and black pepper.
01:03Add 4 sage leaves and 2 smashed garlic cloves.
01:07Optional, fry fresh sage leaves in oil for garnish.
01:11Cook lasagna noodles 8 to 10 minutes until al dente, drain, lay flat on a baking sheet,
01:17and spray with cooking spray. Cook extras in case some break.
01:20Mix butternut squash puree, ricotta parmesan, egg, chopped sage, salt, and pepper until creamy,
01:28adding more ricotta if needed.
01:30For the bechamel, melt 4 tablespoons butter over medium heat,
01:34whisk in 2 tablespoons flour until light golden, approximately 3 minutes.
01:39Gradually add 2 to 3 cups warm milk, simmer for 3 minutes,
01:43then cook with sage leaves and smashed garlic 8 to 10 minutes until smooth.
01:49Stir in 1β4 cup parmesan, 1 1β8 teaspoon nutmeg, cayenne, kosher salt, and black pepper.
01:56Cover with plastic wrap.
01:57Preheat oven to 375 degrees Fahrenheit, 190 degrees Celsius.
02:03Lay noodles flat. Spread 2 to 3 tablespoons of filling on each.
02:06Leaving the top edge clear, sprinkle 1 to 2 tablespoons of mozzarella, roll tightly, and place seam side down.
02:14Discard sage and garlic from bechamel.
02:16Spread half in a casserole.
02:18Arrange roll-ups, drizzle remaining bechamel, and top with leftover mozzarella.
02:23Bake 30 minutes until sauce bubbles and edges are golden.
02:26Rest 5 minutes.
02:28Serve immediately.
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