Brown Butter Sage Sausage Squash Lasagna Rolls

Ingredients

Squash and sausage

• 1 lb peeled butternut squash, cut into ¾-inch cubes
• 1 tbsp olive oil
• ¼ tsp fine salt
• ¼ tsp black pepper
• 8 oz raw mild Italian pork sausage, casing removed

Pasta and filling

• 8 dried lasagna sheets
• 12 cups water, for boiling pasta
• 1 tsp fine salt, for pasta water
• 1 cup whole-milk ricotta
• 1 large egg
• ½ cup finely grated Parmesan, divided
• ¼ tsp ground nutmeg

Sage butter and baking

• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 2 garlic cloves, minced
• ½ cup unsalted chicken broth
• ½ cup (55 g) shredded low-moisture mozzarella

Equipment

9 × 13-inch baking dish, baking sheet, saucepan, skillet, thermometer

Allergens and ingredient notes: Wheat, egg, milk; check sausage and broth labels.

Step by step

1. Heat the oven to 425°F (220°C). Toss squash with olive oil, its salt, and pepper on a baking sheet. Roast 25–30 minutes, turning once, until very tender. Mash with a fork and cool for 10 minutes. Lower the oven to 375°F (190°C).
2. Meanwhile cook sausage in a skillet over medium heat for 7–9 minutes, breaking it into fine crumbles, until it reaches 160°F (71°C). Drain excess fat and cool slightly. Boil lasagna sheets in the pasta water with its 1 tsp salt according to the package, stopping when flexible and just tender. Drain and lay separately on parchment.
3. Mix mashed squash, cooked sausage, ricotta, egg, ¼ cup of the Parmesan, and nutmeg. Divide evenly over the eight pasta sheets, leaving ½ inch bare at the short ends. Roll each sheet from a short end, seam-side down.
4. Melt butter in a small saucepan over medium heat. Add sage and cook 2–4 minutes, swirling, until butter smells nutty and the milk solids are golden brown. Remove from heat immediately; stir in garlic for 20 seconds. Carefully stir in the broth away from your face because it may bubble.
5. Pour half the sage-butter broth into the baking dish. Set all eight rolls seam-side down in it. Spoon over the remaining liquid and sage, then sprinkle with mozzarella and the remaining Parmesan. Cover tightly with foil.
6. Bake covered 20 minutes, then uncovered 10–15 minutes until lightly golden and the filling reaches 165°F (74°C). Rest 5 minutes before serving two rolls per person with their pan sauce.

The Devotti twist: Roasted squash sweetens the ricotta, while browned sage butter replaces a heavy white sauce.

Make ahead and storage

Refrigerate within 2 hours; use within 3 days. Reheat covered to 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.