Butternut Squash Lasagna Roll Ups 

Warm up with these delicious Butternut Squash Lasagna Roll Ups! They’re a comforting and flavorful dish that’s perfect for any occasion. Here’s how to make them:

Ingredients:
For the Filling:

3 tablespoons olive oil, divided
1 butternut squash (2 pounds), cut in half lengthwise, seeds removed
2 onions, diced
¼ cup fresh sage leaves, lightly packed and chopped
Salt and freshly ground black pepper, to taste
1 jalapeño, diced (seeds optional for heat)
2 jars of pasta sauce (each 700ml), homemade or store-bought
For the Lasagna:

1 box lasagna riccia sheets (with curled edges, 454 g, 18 sheets)
Olive oil cooking spray
¼ cup butter (plus more for buttering the baking dish)
¼ cup all-purpose flour
2 ½ cups whole milk, warm
1 tablespoon fresh thyme leaves
1 ½ cups whole-milk ricotta cheese
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese (divided for serving)
14 turkey deli slices (optional)
For Serving (Optional):

Good quality olive oil
Chiles
Chopped parsley
Grated Parmesan cheese
Instructions:
Prepare the Butternut Squash:
Preheat your oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes, or until tender. Let cool, then scoop out the flesh and mash it.
Sauté the Onions:
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent, about 5-7 minutes. Stir in the chopped sage, jalapeño, and season with salt and pepper. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
Make the Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the warm milk, stirring constantly until the sauce thickens. Stir in the thyme, and season with salt and pepper. Remove from heat.
Combine the Filling:
In a large bowl, combine the mashed butternut squash, sautéed onion mixture, ricotta cheese, and 1 cup of shredded mozzarella cheese. Mix well.
Prepare the Lasagna Sheets:
Cook the lasagna riccia sheets according to package instructions until al dente. Drain and lay them flat on a clean surface. Spray with olive oil to prevent sticking.
Assemble the Roll Ups:
Spread a thin layer of pasta sauce on the bottom of a buttered baking dish. Take a lasagna sheet, spread a generous amount of the butternut squash filling along one edge, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining sheets and filling.
Top and Bake:
Pour the remaining pasta sauce over the roll-ups and sprinkle with the remaining mozzarella and Parmesan cheese. If using, layer turkey deli slices on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve:
Let cool for a few minutes before serving. Drizzle with good quality olive oil, and garnish with chiles, chopped parsley, and extra grated Parmesan cheese if desired.