Step One: Prep the Roasted Garlic and Squash First, prepare the roasted garlic and cooked butternut squash by preheating the oven to 350 degrees Fahrenheit. This step brings out the best flavors in the squash and garlic, making them soft and delicious for the filling.

Step Two: Cook the Noodles and Sausage Boil the 8 lasagna noodles in a large pot of water with a drizzle of olive oil, cooking for one minute less than the package directions to keep them from getting too soft. Reserve 1 cup of pasta water before draining, then drizzle the noodles with olive oil to stop them from sticking. In another pan, brown the 3 links of Italian turkey sausage (about 1 lb) and set it aside for later.

Step Three: Make the Squash Filling In a food processor or blender, combine the 1 1/2 cups cooked butternut squash, 1 bulb roasted garlic, 1/4 cup fresh grated Parmesan cheese, 1/4 cup ricotta cheese, 1/4 cup milk, 1/2 teaspoon kosher salt, and a dash of black pepper. Blend until smooth, and if it needs thinning, add a bit more milk.

Step Four: Prepare the Pesto Cream Sauce For the pesto cream sauce, mix 2 tablespoons butter, 1/2 cup milk, 1/2 cup heavy cream, and 1/3 cup prepared basil pesto in a saucepan over medium heat. Bring it to a slight boil, then lower the heat and stir in 1/2 cup fresh grated Parmesan cheese. Simmer for about 10 minutes, adding reserved pasta water if it’s too thick, and season with salt and pepper.

Step Five: Assemble and Bake Lay each lasagna noodle flat, spread the squash mixture evenly over it, sprinkle with the browned sausage and some of the 1/3 cup fresh grated Parmesan cheese, then roll them up tightly. Pour one-third of the pesto cream sauce into a baking dish, place the rolls seam side down, cover with the rest of the sauce and cheese, then bake covered with foil for 25 to 30 minutes. For more ideas on similar recipes, check out our pumpkin ricotta gnocchi for another cozy pasta dish.