Butternut Rolled Lasagna with Béchamel Sauce
Ingredients
Butternut Rolled Lasagna
- 1 medium butternut squash
- 1 lb. lasagna noodles
- 12 oz. ricotta
- 1 cup parmesan cheese finely grated
- 1 egg
- 1/2 t. sage
- 1/2 t. salt
- 1/4 t. black pepper
- 2 cup mozzarella shredded
Béchamel Sauce
- 2 T. butter
- 2 T. flour
- 2 cups whole milk
- 1/2 t. nutmeg freshly grated
- 1/4 t. salt
- 1/4 t. black pepper
Instructions
- Roast butternut squash. Peel & mash until smooth.
- Preheat to 350.
- Cook lasagna noodles al dente. Drain, then lay flat on a clean kitchen towel.
- Cream together ricotta, parmesan, egg, sage, salt, & pepper. Fold in mashed butternut squash.
- Spread 3-4 tablespoons of ricotta mixture on each lasagna noodles. Redistribute filling as needed so they're all evenly covered, then sprinkle with 1 1/2 cups mozzarella.
- Tightly roll up each lasagna noodle.
- Heat butter in a large skillet over medium heat until sizzling. Whisk in flour and let cook for 2-3 minutes, until lightly golden.
- Slowly whisk milk into the flour mixture, then add nutmeg, salt, & pepper. Continue whisking for 3-4 minutes until slightly thickened, then remove from heat.
- Spread 1/2 cup sauce over the bottom of a 9×13 baking dish. Place rolled lasagna seam-down in the dish, then cover evenly with remaining sauce. Sprinkle with remaining 1/2 cup mozzarella.
- Bake at 350 for 25 to 30 minutes, until golden and bubbling.
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