1-Preheat your oven to 350°F (175°C) to set the stage for roasting and baking. This temperature works well for the garlic and squash to develop their sweet flavors.

2-Cook the lasagna noodles in boiling water with a drizzle of olive oil until they’re almost done, about one minute less than the package says. Drain them and toss with a bit more olive oil to keep them from sticking. While they cool, brown the turkey sausage in a pan and set it aside for later.

3-Blend the cooked butternut squash with the roasted garlic, Parmesan cheese, ricotta cheese, milk, salt, and pepper until smooth. If the mixture seems too thick, add a little more milk to get it just right. This filling is what makes the rolls so creamy and delicious.

4-Prepare the pesto cream sauce by combining butter, milk, cream, and pesto in a saucepan. Bring it to a gentle boil and simmer for 10 minutes, stirring in the Parmesan cheese. Adjust the thickness with reserved pasta water if needed, and season with salt and pepper.

5-Spread the squash mixture over each noodle, top with the browned sausage and a sprinkle of Parmesan, then roll them up tightly. Pour one-third of the sauce into a baking dish, place the rolls seam side down, cover with the rest of the sauce, and add more Parmesan on top. Cover with foil and bake for 25-30 minutes. This step-by-step approach makes Roasted Garlic Butternut Squash Lasagna Roll Ups easy and fun to make.