Creamy Butternut Squash Lasagna Roll-Ups

Looking for a cozy, comforting dish that’s both elegant and satisfying? These Creamy Butternut Squash Lasagna Roll-Ups are a warm hug in pasta form. Tender lasagna noodles are filled with a creamy, cheesy ricotta and spinach mixture, rolled up, and baked in a luscious butternut squash sauce. It’s a seasonal vegetarian dinner that’s perfect for weeknights, holiday tables, or anytime you’re craving something special.

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Why You’ll Love This Recipe
Seasonal & Comforting – Butternut squash adds rich, sweet, earthy flavor.
Elegant Presentation – Rolled lasagna looks fancy but is surprisingly simple.
Vegetarian-Friendly – Hearty and filling with no meat needed.
Great for Make-Ahead – Assemble and bake when ready.
Perfect for Holidays – A unique, crowd-pleasing pasta dish.

Ingredients You’ll Need

For the Butternut Squash Sauce:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups butternut squash, peeled and cubed
• 1½ cups vegetable broth
• ½ cup heavy cream
• ¼ tsp nutmeg
• Salt and pepper to taste

For the Ricotta Filling:

• 1½ cups ricotta cheese
• 1 cup cooked spinach, chopped (or 5 oz fresh spinach sautéed and drained)
• ½ cup grated Parmesan cheese
• 1 egg
• ½ tsp garlic powder
• ¼ tsp black pepper
• Salt to taste

Other Ingredients:

• 9 lasagna noodles
• 1 cup shredded mozzarella cheese (for topping)
• 2 tbsp chopped fresh sage or basil (optional for garnish)

Tools You’ll Need

• Large pot for boiling noodles
• Blender or immersion blender
• 9×13-inch baking dish
• Skillet
• Mixing bowls
• Spatula or spoon

Step-by-Step Instructions

Step 1: Cook the Lasagna Noodles

1. Boil noodles according to package instructions until al dente.
2. Drain and lay flat on a parchment-lined baking sheet to prevent sticking.

Step 2: Make the Butternut Squash Sauce
3. In a skillet, heat olive oil over medium heat.
4. Add onion and cook for 4–5 minutes until soft. Add garlic and sauté for 1 more minute.
5. Stir in the butternut squash cubes and sauté for 3–4 minutes.
6. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes or until squash is tender.
7. Transfer mixture to a blender and blend until smooth (or use an immersion blender in the pan).
8. Stir in cream, nutmeg, salt, and pepper. Set aside.

Step 3: Make the Ricotta Filling
9. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg, garlic powder, black pepper, and salt.
10. Mix until well blended.

Step 4: Assemble the Roll-Ups
11. Preheat oven to 375°F (190°C).
12. Spread ½ cup of butternut squash sauce in the bottom of a 9×13 baking dish.
13. Lay out each lasagna noodle and spread about 2 tablespoons of ricotta filling down the center.
14. Roll up each noodle and place seam-side down in the baking dish.
15. Pour the remaining squash sauce over the roll-ups.
16. Sprinkle with shredded mozzarella.

Step 5: Bake
17. Cover with foil and bake for 20 minutes.
18. Remove foil and bake for another 10–15 minutes until bubbly and lightly golden.
19. Let rest for 5 minutes before serving.

Step 6: Garnish & Serve
20. Sprinkle with chopped fresh sage or basil before serving.
21. Pair with a crisp green salad or roasted vegetables for a complete meal.

Tips for the Best Lasagna Roll-Ups
Don’t Overcook Noodles – Keep them slightly firm to hold shape when rolling.
Use Fresh or Frozen Squash – Both work well, just adjust cooking time if needed.
Squeeze the Spinach – Too much water can make the filling runny.
Double the Sauce – Love it saucy? Make extra for serving on the side.
Make It Ahead – Assemble, refrigerate, and bake when ready to serve.

Serving Suggestions
Arugula Salad – Peppery greens balance the richness.
Garlic Bread – Perfect for soaking up every drop of sauce.
Roasted Brussels Sprouts – A caramelized, slightly bitter contrast.
Sparkling Apple Cider – A festive, non-alcoholic beverage pairing.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze individually wrapped roll-ups in a freezer-safe dish for up to 2 months.

Reheating:
Oven: Reheat at 350°F covered with foil for 15–20 minutes.
Microwave: Reheat in 1-minute intervals until warm, covering with a damp paper towel to retain moisture.

Frequently Asked Questions

1. Can I use canned butternut squash?
   Yes—just reduce the broth and blend gently until smooth.
2. Is there a dairy-free version?
   Use dairy-free ricotta and cream alternatives, and skip or substitute the cheese topping.
3. What can I use instead of ricotta?
   Cottage cheese or blended tofu with lemon juice and seasoning can work as substitutes.
4. Can I make this gluten-free?
   Yes—use gluten-free lasagna noodles and check all packaged ingredients.
5. How do I add protein?
   Add cooked lentils or shredded rotisserie chicken to the filling for a boost.

Final Thoughts
These Creamy Butternut Squash Lasagna Roll-Ups are everything you want in a comforting fall or winter dish—rich, creamy, satisfying, and full of flavor. With its velvety squash sauce and cozy filling, it’s a great way to impress guests or elevate your family’s weeknight dinner.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: Italian-Inspired

Nutritional Information (Per Serving):
Calories: 410 | Protein: 17g | Carbohydrates: 34g | Fat: 23g | Fiber: 4g | Sodium: 520mg

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