Description

These Creamy Butternut Squash Lasagna Roll-Ups are the perfect comfort food twist on classic lasagna. Tender pasta sheets are rolled with a savory, creamy butternut squash filling and baked to bubbly, golden perfection. With layers of cheese, spinach, and a hint of garlic, this dish is sure to impress at any dinner table!

Ingredients

Scale

For the Butternut Squash Filling:

2 ½ cups butternut squash, peeled and cubed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
½ teaspoon thyme or sage (optional, for extra flavor)
½ cup vegetable broth or water
Salt and pepper, to taste
½ cup ricotta cheese
¼ cup Parmesan cheese, grated

For the Spinach Ricotta Filling:

1 cup ricotta cheese
1 cup cooked spinach (squeeze out excess moisture)
½ cup mozzarella cheese, shredded
1 egg
1 teaspoon garlic powder
Salt and pepper, to taste

For the Pasta & Assembly:

8–10 lasagna noodles, cooked according to package instructions
1 ½ cups Alfredo sauce or bechamel sauce
½ cup mozzarella cheese, shredded (for topping)
¼ cup Parmesan cheese, grated (for topping)
Fresh parsley, for garnish

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Instructions

Roast or Cook the Butternut Squash:
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and cook until soft, about 3-4 minutes.
- Add the garlic and cook for 1 minute until fragrant. Stir in the butternut squash, thyme (if using), and vegetable broth. Cover and cook for 10-15 minutes or until the squash is fork-tender.
- Transfer to a blender or food processor and blend until smooth. Season with salt and pepper. Stir in the ricotta and Parmesan cheeses. Set aside.
Make the Spinach Ricotta Filling:
- In a bowl, mix the ricotta, cooked spinach, mozzarella, egg, garlic powder, salt, and pepper. Set aside.
Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean surface.
Assemble the Roll-Ups:
- Spread a thin layer of the butternut squash filling onto each lasagna noodle. Add a layer of the spinach ricotta mixture on top.
- Roll the noodles gently and place them seam-side down in a greased 9×13 baking dish.
Top with Sauce and Cheese:
- Pour the Alfredo or bechamel sauce evenly over the roll-ups. Sprinkle mozzarella and Parmesan cheese on top.
Bake:
- Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Garnish and Serve:
- Let the roll-ups rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!

Notes

Don’t Overfill: A thin layer of filling will help the roll-ups hold their shape.
Use Fresh Herbs: Fresh thyme or sage adds a fragrant touch.
Try Whole Wheat Pasta: For a healthier twist, use whole wheat lasagna noodles.
Make Ahead: Assemble the roll-ups and refrigerate for up to 24 hours before baking.

Prep Time: 25 minutes
Cook Time: 40 minutes
Cuisine: American