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Food Recipes

Creamy Butternut Squash Lasagna Roll-Ups With Prosciutto & Sage

Casserole season is upon us, ya’all, and I am not mad about it. The fact that it also happens to coincide with butternut squash season is just an added bonus. Butternut squash is one of those foods that I really only remember to utilize during the fall, but I really do enjoy it. I’m a huge fan of sweet potatoes, and butternut squash has a similar vibe, so it’s right up my alley. One of my favorite casserole-style dishes to make (and eat) is lasagna so, for me, using butternut squash in a lasagna dish was a no-brainer. Once I added prosciutto and a creamy bechamel sauce to the recipe, it was really just a matter of clearing my schedule for the night so I could get this stuff in the oven and on my table, STAT.

 

The combination of the silky, sweet squash and the salty, chewy prosciutto is really perfect, and the creamy sauce brings everything together and gives the dish a decidedly decadent vibe, without being overly rich. The walnut garnish is a surprisingly crucial element that adds that last pop of crunchy texture that sends this ‘lasagna’ over the top. It takes a bit of time to get everything ready, but no part of the recipe or the prep is difficult. It’s actually sorta fun, and you could easily involve your kids or significant other in the pinwheel-rolling process to make a family affair out of cooking the meal, not to mention it might even get on the table a bit faster. Here’s everything you need to know to make these delicious roll-ups.

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Creamy Butternut Squash Lasagna Roll-Ups With Prosciutto & Sage

These pinwheels showcase fall food at it's finest!

Course dinner, Dinner Party, Main Course
Cuisine American, Italian
Keyword Butternut Squash, Lasagna, Prosciutto
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 310 kcal

Ingredients

For The Parmesan Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp White Flour
  • 1 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Parmesan Cheese
  • 1/2 tsp Salt
  • 1/2 tsp Sage {ground, dried}
  • 1/4 tsp Pepper
  • pinch Nutmeg

For the Butternut Squash

  • 1 16-oz package Pre-cut Butternut Squash
  • 1/2 cup Ricotta cheese {low fat}
  • Salt & Pepper {to taste}

Other Ingredients

  • 12 Lasagna Noodles
  • 12 slices Prosciutto
  • 1 cup Shredded Mozzarella Cheese
  • Chopped Walnuts {for garnish}

Instructions

  1. I recommend starting by boiling your lasagna noodles, according to package instructions and then adding one additional minute to the cooking time. Since we aren't baking this for quite as long as a traditional lasagna, we need to give the noodles a bit of extra love at the start. When they're done cooking, set them aside to cool, rub with a bit of olive oil to prevent sticking, if necessary.

  2. While the lasagna noodles are cooling, using the same boiling water you just used to cook them, boil the squash until it's fork tender, about 6-8 minutes. Drain and put the squash into a large bowl. Add the ricotta and a pinch of salt and pepper. Using a hand masher, mash until the mixture is pretty smooth, but not silky. You'll be adding cream sauce to this later, so don't worry if it's not completely mashed just yet.

  3. Now, make the cheese sauce by heating a large pan over medium heat and melting the butter completely. Once the butter has melted, add the flour, half at a time, whisking to incorporate it completely. At this point, you will have a butter and flour 'paste' that looks a bit like vanilla pudding. Add the stock and bring to a brief simmer. Add the cream and simmer once more, about 15 seconds. Add the cheese, salt, pepper, sage and nutmeg, and stir until the cheese is melted. I've attached a picture of what the finished sauce should look like. At this point, you can lower the heat to the lowest setting just to keep the sauce warm. It's time to assemble!

  4. Preheat an oven to 375 degrees. Add 1/4 cup of the cheese sauce to the bottom of an 8x8 inch baking dish. Add half of the remaining cheese sauce to the mashed butternut squash and stir to combine, mashing with a hand masher a bit more to smooth the squash mixture, if desired.

  5. Lay the lasagna noodles out on a cutting board or counter where they won't stick. Spoon two tablespoons of the squash mixture on to each noodle and spread into an even layer, as shown in the picture below. 

  6. Lay a piece or two of prosciutto on the squash mixture, as shown in the picture below, then roll the lasagna noodle into a pinwheel and place into the baking dish so that it's standing on its end. 

  7. Repeat the process with all 12 noodles. If you're using an 8x8 dish, they should fit snugly in the dish, as shown.

  8. Pour the remaining cheese sauce over the top of the pinwheels and cover the top with the mozzarella cheese. Bake, uncovered, for 30 minutes, until the edges are brown and the cheese is entirely melted. Garnish with the chopped walnuts. Enjoy!

Recipe Notes

When I make this dish, while the lasagna bakes, I make an additional half batch of the Parmesan cheese sauce to spoon over the top when it's finished. I simply cut all of the ingredients for the sauce in half. It takes about 5 minutes to make and I think it's worth the extra effort!

 

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