Description
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.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
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)
Instructions
Step 1: Cook the Lasagna Noodles
-
Boil noodles according to package instructions until al dente.
-
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: Italian-Inspired