Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it in a bowl with olive oil, salt, and pepper until well-coated. Cut the top off a bulb of garlic, drizzle with olive oil, and wrap in foil. Spread the squash on a baking sheet and place the wrapped garlic on the tray. Roast for about 25–30 minutes, or until tender.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just al dente, typically 8-10 minutes. Drain the noodles carefully and lay them flat on a sheet of parchment paper to prevent sticking.

Once the roasted garlic has cooled slightly, squeeze the cloves into a large mixing bowl. Mash together with the roasted butternut squash until smooth. Stir in ricotta, mozzarella, Parmesan cheese, dried sage, salt, and black pepper until creamy and combined.

In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. Take a lasagna noodle, place a tablespoon of the filling along one edge, and roll it up tightly. Arrange seam-side down in the dish. Cover with more marinara sauce and sprinkle with extra mozzarella cheese.

Preheat your oven to 375°F (190°C). Cover the assembled roll-ups with aluminum foil and bake for 20–25 minutes. Remove the foil and bake for an additional 5 minutes until cheese is bubbly and golden.