Roasted Squash Lasagna Roll-Ups | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 lbs. butternut squash ((1 large), sliced into half-moons)
• olive oil
• salt and fresh ground black pepper
• 2 zucchini (sliced)
• 2 yellow squash (sliced)
• 2 tablespoons butter
• 2 tablespoons flour
• 2½ cups milk
• 1 cup Parmesan cheese (divided)
• pinch of nutmeg
• 1 pound ricotta cheese
• 2 eggs
• 2½ cups mozzarella cheese (divided)
• ½ teaspoon dried rubbed sage
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt
• freshly ground black pepper
• 8 lasagna noodles (cooked)
• sage leaves