Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to package directions, reducing the time by one minute. Drain and drizzle with olive oil to prevent sticking.

In a large skillet over medium heat, cook the sweet Italian turkey sausage until browned and cooked through, about 5–7 minutes. Remove from heat and set aside.

Blend the butternut squash, roasted garlic, Parmesan, ricotta, milk, kosher salt, and black pepper in a blender until smooth, adjusting consistency with more milk if necessary.

In a medium saucepan, melt the butter over medium heat. Add the milk, heavy cream, and prepared basil pesto, stirring until heated and just bubbling, about 3–4 minutes. Gradually stir in more Parmesan until melted and glossy.

Spread a portion of the butternut squash filling on each lasagna noodle. Top with crumbled sausage and extra Parmesan, then roll up and place seam side down in a greased baking dish.

Pour a third of the creamy pesto sauce over the roll-ups, then pour the remaining sauce on top. Cover with foil and bake for 25–30 minutes, until heated through and bubbling.

Remove the foil and let sit for a few minutes before serving. Enjoy warm with a salad or garlic bread.