Four Cheese Vertical Roll Lasagna + Butternut Squash, Sausage & Kale
Serves: 12 Lasagna Rolls
  • 2 Tablespoons Olive Oil
  • ¼ cup+ Water
  • 1 small Butternut Squash, cut into small cubes
  • 3 Garlic Cloves, minced
  • ½ bunch Kale (I used Tuscan, but curly would be great too), cut into bite sized pieces
  • 1 pound Italian Sausage, cooked and crumbled
  • 16 ounces Mozzarella Cheese, shredded
  • 16 ounces Whole Milk Ricotta Cheese
  • Fresh Ground Pepper, to taste
  • Salt, to taste
  • 12 Lasagna Noodles, cooked(I cook them 75% of the way so that they are still firm but can continue cooking the rest of the way once they are stuffed and baking in the sauce).
  • 4 ounces Butter(salted)
  • ¼ cup Fresh Sage Leaves (20 leaves or so)
  • 1 cup Heavy Cream, room temperature
  • 1 cup Half & Half, room temperature
  • 4 ounces Fontina Cheese, shredded
  • 1¼ cup Parmesan Cheese, shredded
  • ¼ teaspoon Ground Pepper
  • ¼ teaspoon Ground Nutmeg
  • 1 teaspoon Sea Salt
  1. Preheat the oven to 350 degrees. Grease a baking dish (I used 2 round dishes, but a 9x13 should work).
  2. Place the olive oil and water in a saucepan and bring to a boil over medium/high heat. Add the cubed butternut squash to the pan and cover. Cook for 5-6 minutes, stirring occasionally and re-covering. Add more water, if it all evaporated before squash is tender. When Squash is tender, remove the lid and add the garlic and kale. Saute for minutes, or until kale is wilted.
  3. Remove from heat and toss in the cooked sausage. Season mixture to taste with salt and pepper. Set aside.
  4. Place the shredded mozzarella and ricotta in a mixing bowl and mix together. Season to taste with salt and pepper.
  5. Lay the cooked lasagna noodles out on a clean work surface. Divide the cheese mixture evenly between the noodles and press the filling evenly down each noodle.
  6. Divide the sausage/squash mixture between the noodles and spread the filling out amongst each noodle.
  7. Roll each noodle up into a pinwheel and place, spiral side up, in the prepared baking pan.
  9. Place the butter in a saute pan and heat over medium/high heat. Butter will melt - once the butter begins to foam, add the sage leaves. Continue to cook the butter and sage, swirling the pan occasionally, until the butter gives off a nutty aroma and turns golden brown. Remove from heat. Scoop the sage leaves and 2 tablespoons of the butter into a little bowl and set aside.
  10. Pour the remaining butter into a Vitamix blender container.
  11. Add the cream, half and half, fontina, 1 cup of parmesan(reserve the other ¼ cup), pepper, nutmeg and salt to the blender and fit the lid on top.
  12. Place the blender on it's base and turn it on to variable 1. Slowly turn the dial up to variable 10 and let run for 5 minutes, or until steam escapes the vent. Turn off the blender and carefully remove the lid.
  13. Pour the sauce over the top of the lasagna rolls.
  14. Sprinkle the reserved parmesan over the top of the sauce.
  15. Place the baking dish in the preheated oven and bake for 30 minutes, or until the sauce is bubbling and cheese is melted.
  16. Remove from the oven and drizzle the top of the pasta with the reserved sage leaves and brown butter.
  17. Enjoy!
Recipe by The Kitchen McCabe at