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–+ servings

Butternut Squash Lasagna Rolls with Green Béchamel Sauce

Ingredients

  • Lasagna Rolls
  • 3 medium butternut squash, peeled, seeded, and diced into ½ inch cubes (~ 4 cups)
  • 2 Tbsp olive oil
  • Fine grain sea salt + freshly ground black pepper
  • 9 lasagna noodles (to make this recipe gluten-free, use gluten-free noodles)
  • 15 oz whole-milk ricotta
  • 1 egg
  • pinch nutmeg
  • ¼ tsp lemon zest
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 1 cup + 2 Tbsp coarsely grated fontina cheese
  • 1 ½ cups béchamel sauce

  • Green Béchamel Sauce
  • 1 Tbsp unsalted butter
  • 3 Tbsp fresh sage leaves, roughly chopped
  • 1 cup firmly packed baby spinach
  • 1 ½ cups béchamel sauce
  • 1 recipe Pine Nut Gremolata

  • Béchamel Sauce
  • 5 Tbsp butter, unsalted
  • 5 Tbsp flour (any flour will be great)
  • 4 cups of milk
  • fine grain sea salt
  • pinch or two of nutmeg

  • Pine Nut Gremolata
  • ¼ cup coarsely chopped Italian parsley
  • 1 small clove garlic, minced
  • ¼ tsp orange zest
  • 3 Tbsp pine nuts, toasted and coarsely chopped

Instructions

  • Lasagna Rolls
  • Preheat the oven to 450° F
  • Line a baking sheet with parchment paper

  • On the prepared baking sheet, toss the squash with olive oil, a strong pinch of sea salt, and a grind of black pepper. Roast, stirring halfway through cooking, until tender and browned in some places, (~20-25 min)
  • Set aside to cool

  • Turn the oven down to 375° F.
  • Bring a large pot of well-salted water to a boil. (Have a bowl of ice water at the ready)
  • Cook the noodles until al dente and plunge them into the ice water. Drain, placing one layer on a baking sheet, and cover with a damp towel until needed

  • In a bowl, combine the butternut squash, ricotta, egg, nutmeg, lemon zest, and Parmigiano-Reggiano until combined. Season with a pinch of sea salt

  • Spread ¼ cup of the squash mix on each of the lasagna noodles, leaving a 1" border on both ends
  • Sprinkle each noodle with 2 Tbsp of the fontina cheese

  • Spread ½ cup béchamel on the bottom of a 9" square baking dish or cake pan.
  • Roll each noodle lengthwise and place it seam side down into the dish
  • Drizzle 1 cup béchamel over the rolls, cover loosely with foil, and bake until bubbling and brown (~ 40 min)
  • Turn on the broiler and broil for ~ 3 minutes and let it rest for 5 minutes

  • Green Béchamel Sauce
  • In a small saute pan, melt the butter with the sage over medium-high heat
  • Add the spinach and cook, stirring constantly, until the spinach is wilted and soft (~ 1 to 2 minutes)
  • In a blender, puree the spinach mix with the béchamel sauce
  • Gently reheat the sauce before serving and season to taste with sea salt

  • To Serve
  • Place a few spoonfuls of green béchamel on each dinner plate
  • Top with a lasagna roll, sprinkle with gremolata and serve

  • Béchamel Sauce
  • Melt the butter in a saucepan over medium-low heat
  • Add the flour and thick for 90 seconds to combine
  • Whisk in the milk, raise the heat to medium-high, and bring to a boil, stirring constantly. Lower the heat and simmer while stirring, for 10 minutes longer
  • Season with sea salt and the nutmeg

  • Pine Nut Gremolata
  • In a small bowl, add the parsley, garlic, pine nuts, and orange zest.
  • Stir to combine