Indulge in the Ultimate Fall Comfort: Bacon, Sage & Butternut Squash Lasagna Rolls
Prepare to be enchanted by the remarkable flavors of our Bacon, Sage, and Butternut Squash Lasagna Rolls – a dish that transcends the ordinary to become an instant classic. Imagine tender sheets of pasta, delicately rolled and filled with a sumptuous, creamy butternut squash and sage mixture, all nestled in a rich bechamel sauce, generously blanketed with melted cheese, and crowned with an irresistible, crispy bacon topping. This isn’t just a meal; it’s an experience, perfect for elevating any special occasion, impressing dinner guests, celebrating holidays, or simply transforming a regular evening into something truly extraordinary. It’s comfort food redefined, offering a unique blend of savory, sweet, and smoky notes that will delight your palate.
Every passionate home cook knows that culinary adventures aren’t always a straight path to perfection. Indeed, occasional (or perhaps frequent!) kitchen mishaps are part of the journey. Much like conquering a challenging triathlon, if a dish doesn’t meet expectations, the solution is simple: try, try again. My innate stubbornness, thankfully, serves me well in this regard.
Lest anyone think everything I cook is successful, these Butternut Squash Tartlets with Balsamic Drizzle are disgusting.
Run away. Far away.
A photo posted by Erica’s Recipes (@ericasrecipes) on
Ah, those butternut squash tartlets. What an epic disappointment they turned out to be! The memory still stings a bit, especially since they were prepared for a crucial football game – the AFC Championship where my beloved Pats suffered a disheartening loss to Denver. In my imagination, the flavors were perfectly harmonized, a savory dream, but the reality was, well, quite frankly, a disaster. The primary culprit was the chosen vessel: filo cups. While I’ve had great success with mini filo dough cups in various tartlets and appetizers, finding them incredibly convenient, for this particular filling, filo was utterly mismatched. It simply didn’t work.
Despite the tartlet’s tragic fate, one undeniable truth emerged: the butternut squash and sage filling itself was absolutely phenomenal. It was bursting with flavor, creamy, and savory – delicious enough to be eaten by the spoonful before any assembly. Refusing to let such a magnificent filling go to waste, I quickly pivoted. The solution? A completely new creation: Bacon, Sage, and Butternut Squash Lasagna Rolls. And let me tell you, this iteration is pure culinary gold! This recipe elevates that incredible filling to the star it was always meant to be, proving that even kitchen failures can lead to truly exceptional discoveries.
What makes these Bacon, Sage, and Butternut Squash Lasagna Rolls so special is the harmonious blend of a rich, cheesy, and savory squash and sage filling, perfectly encased in tender pasta. While the presentation might suggest a complex undertaking, you’ll be pleasantly surprised by how straightforward the cooking process truly is. We’ve broken it down into easily manageable steps, ensuring a smooth and enjoyable culinary experience from start to finish. Don’t let the elegance fool you; this butternut squash lasagna recipe is designed for accessibility without compromising on gourmet flavor.
How to Make Bacon, Sage, and Butternut Squash Lasagna Rolls:
- Steam the butternut squash until perfectly tender, then combine it with aromatic onion, garlic, creamy ricotta, fresh sage, and a generous mix of mozzarella and Parmigiano-Reggiano cheeses, plus an egg for binding.
- Prepare the simple yet incredibly flavorful bacon topping, ensuring it’s ready to add that crucial crunch at the end.
- Whip up a quick and velvety bechamel sauce – a classic white sauce that comes together in mere minutes, adding a luxurious layer to your lasagna rolls.
- Cook the lasagna pasta sheets to al dente, preparing them for rolling.
- Assemble the individual lasagna roll-ups, carefully spreading the delicious filling onto each noodle.
- Layer the roll-ups with the remaining cheese, pour over the smooth bechamel, and sprinkle with the irresistible bacon topping.
- Bake until golden and bubbly, then serve and savor every single bite of this amazing fall comfort food!
Each of these steps, while seemingly numerous, is designed for simplicity, contributing to a seamless cooking process. The result is truly worth every moment: a plate of warm, luxurious, and intensely flavorful cheesy pasta rolls, infused with the comforting essence of autumn. This butternut squash lasagna roll recipe delivers a gourmet experience with an approachable method, making it a perfect addition to your culinary repertoire.
The decision to prepare these as individual lasagna rolls was purely aesthetic and practical; I find the roll-up format inherently elegant and simply “cool.” Each tender pasta sheet cradles a generous portion of the squash filling, ensuring a perfect bite every time. To further enhance their appeal and maintain a delightful tenderness, a quick and light bechamel sauce is lovingly poured over them. But the real game-changer, the crowning glory of this dish, is the bacon topping.
The Golden Rule of Bacon: Keep it Crispy!
This brings me to a crucial point, a culinary philosophy I stand by firmly: the placement of bacon in dishes like this. While combining the smoky richness of bacon with sweet butternut squash in a lasagna roll isn’t a novel concept, I might be the first to insist (and forgive my slight preachiness here) that bacon should *never* be incorporated into the wet fillings or sauces. Why? The answer is simple: moisture is the enemy of crispy bacon. When submerged or mixed into a creamy base, bacon inevitably becomes soggy and gummy, losing its delightful texture and transforming into something utterly unpleasant. This is a common culinary oversight that I encounter far too often, much like seeing recipes that suggest mixing bacon into deviled egg filling.
We go to great lengths to cook bacon to that perfect, irresistible crispness for a reason! It’s that smoky, salty crunch that elevates a dish. To sacrifice that by making it soggy feels like a disservice to bacon itself. So, for the love of all that is delicious, always, *always* keep your bacon topping separate and add it on top just before serving. This ensures every bite of your Bacon, Sage, and Butternut Squash Lasagna Rolls is blessed with that glorious, satisfying crunch that bacon is truly meant to deliver.
And there you have it! These Bacon, Sage, and Butternut Squash Lasagna Rolls are more than just a recipe; they are a culinary triumph. The unique integration of sweet, earthy butternut squash with fragrant sage and creamy ricotta creates a filling that is both comforting and sophisticated. This isn’t your everyday lasagna; it’s a dish that stands out, offering a fresh take on a beloved classic. Not only is it incredibly satisfying upon creation, but the leftovers are equally fantastic, making it a perfect meal to enjoy for days. Prepare this incredible butternut squash lasagna roll recipe for your next gathering, and rest assured, it will impress even the most discerning palates. It’s a testament to how simple ingredients, thoughtfully combined, can yield truly extraordinary results.
Serve these delectable lasagna rolls with a crisp green salad tossed in a light vinaigrette to cut through the richness, or alongside some crusty artisanal bread to soak up every last bit of the divine bechamel sauce. A glass of dry white wine or a light-bodied red would also complement the flavors beautifully.
Ready to create this masterpiece in your own kitchen? Below you’ll find the complete, detailed recipe for these Bacon, Sage, and Butternut Squash Lasagna Rolls. Gather your ingredients and get ready to transform simple components into an unforgettable dining experience. Every step is outlined for clarity, ensuring you achieve perfect results.
Bacon, Sage, and Butternut Squash Lasagna Rolls
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Ingredients
- 1 ~3-4lb – a good size one butternut squash, skinned, seeded, and chopped in ~2-in pieces
- ½ large white onion finely diced
- 2 cloves garlic minced
- 1 15 oz carton part-skim ricotta cheese
- 2 Tbs finely chopped sage
- 3 cups shredded part-skim mozzarella divided
- ½ cup freshly grated Parmigiano-Reggiano cheese divided
- 1 egg
- 1 tsp kosher salt
- couple pinches fresh cracked pepper
- 1 12 oz box lasagna noodles
For the Bechamel
- 1 Tbs unsalted butter
- 1 Tbs all-purpose flour
- 2 cups milk
For the Bacon Topping
- 6 slices bacon cooked until fat is rendered but not crisp, and chopped
- 2 Tbs finely chopped sage
- ¼ cup plain panko breadcrumbs
- ½ tsp extra virgin olive oil
Instructions
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Bring a large pot of water to a boil. Heat oven to 350F.
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Steam the squash until fork tender. Set aside to cool and drain well.
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Into a mixing bowl add the squash, onion, garlic, ricotta, sage, 1 cup mozzarella cheese, 1/4 cup Parmigiano-Reggiano cheese, and the egg. Use a potato masher to mash the squash and combine the ingredients. Season with salt and pepper. Add additional salt to taste (season well!).
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To make the bechamel, heat a small saucepan on medium heat. Add the butter and flour and whisk until smooth. Let it bubble a minute to cook the flour, then slowly whisk in the milk. Cook, stirring constantly, 3-4 minutes until just barely thickened. Set aside off the heat.
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To make the Bacon Topping: Using your fingers, combine the bacon, sage, panko, and olive oil in a small bowl. Set aside.
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Add a palmful of salt to the boiling water. Add the lasagna noodles and cook to al dente according to package directions. Drain and drinse with cold water until cool enough to handle.
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To assemble: lay out sheets of pasta. Place a heaping 1/4 cup of the squash mixture on each and use a spoon to spread the filling along the noodle. Roll up the noodle and place in a 13×9 make dish sprayed with cooking spray. Repeat with the rest of the filling and noodles.
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Top the lasagna roll-ups with the remaining 2 cups mozzarella and 1/4 cup Parmigiano-Reggiano cheeses. Pour the bechamel sauce over all the casserole. Top with bacon-panko topping.
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Spray the underside of a piece of foil large enough to cover the bake dish. Cover the bake dish tightly, cooking spray-side down. Bake at 350F, covered with the foil, for 30 minutes. Remove foil and cook an additional 15-20 minutes or until just bubbly. Yields: 6 servings.
~✿♥✿~
Explore More Delicious Recipes
If you’ve enjoyed the comforting flavors of these Bacon, Sage, and Butternut Squash Lasagna Rolls, we invite you to explore more culinary inspiration from our kitchen. Discover another favorite, Cranberry Chorizo Macaroni and Cheese, for a bold twist on a classic, or try our hearty Crockpot Beef Tips with Wine and Thyme for a tender, savory slow-cooked meal. And for a nostalgic, comforting dish that’s perfect for family dinners, don’t miss Not My Mom’s Goulash. Each recipe promises flavor and satisfaction!