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Butternut Squash Lasagna Roll-Ups Recipe

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4.2 from 1 review

These Butternut Squash Lasagna Roll Ups are a delicious and healthier twist on traditional lasagna. Featuring creamy butternut squash sauce combined with a ricotta and spinach filling, these roll ups are baked until bubbly and topped with melted Italian cheese blend and fresh parsley. Perfect for a comforting family dinner or meal prep, this recipe is gluten-free when made with gluten-free noodles.

Ingredients

Butternut Squash Sauce

  • 1 lb butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 cup shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated Parmesan cheese
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste
  • Reserved cooking water, about 1 cup

Lasagna Roll Ups

  • 9 lasagna noodles, cooked (use gluten-free noodles for gluten-free version)
  • 10 oz package frozen chopped spinach, heated and squeezed well
  • 15 oz fat-free ricotta cheese (e.g., Polly-O)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • Fresh cracked black pepper, to taste
  • 9 tbsp part-skim shredded Italian Blend cheese (about 3 oz, e.g., Sargento)
  • 1 tablespoon fresh parsley, minced

Instructions

  1. Cook Butternut Squash: Bring a large pot of generously salted water to a boil. Add the peeled and diced butternut squash and cook until tender and soft, about 10-15 minutes.
  2. Puree Squash: Remove the squash with a slotted spoon and reserve about 1 cup of the cooking water. Using an immersion blender, blend the squash until smooth, adding 1/4 cup of the reserved water to thin out the puree.
  3. Sauté Aromatics and Combine Sauce: In a large deep non-stick skillet, heat olive oil over medium-low heat. Sauté minced shallots and garlic for 4 to 5 minutes until soft and golden. Stir in the pureed butternut squash, season with 1/2 teaspoon salt and fresh cracked pepper, and add more reserved water as needed to achieve desired sauce consistency. Stir in 2 1/2 tablespoons of grated Parmesan cheese. Taste and adjust seasoning if necessary. Set sauce aside.
  4. Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Lightly spray a 9 x 12-inch baking dish with oil.
  5. Spread Sauce on Dish: Ladle about 1/2 cup of the butternut squash sauce evenly on the bottom of the prepared baking dish.
  6. Prepare Ricotta Filling: In a medium bowl, combine heated and well-drained spinach, fat-free ricotta cheese, 1/2 cup grated Parmesan, egg, 1/4 teaspoon salt, and fresh pepper to taste. Mix well to create a creamy filling.
  7. Prepare Noodles: Dry cooked lasagna noodles thoroughly on a piece of wax paper laid on the counter to prevent sticking.
  8. Assemble Roll Ups: Spread approximately 1/3 cup of the ricotta-spinach mixture evenly over each noodle. Carefully roll each noodle, then place seam side down in the baking dish over the sauce. Repeat with all noodles.
  9. Top Roll Ups: Pour about 1 cup of butternut squash sauce over the rolled noodles. Sprinkle 1 tablespoon of part-skim shredded Italian cheese blend evenly over each roll up.
  10. Bake: Cover the baking dish with foil and bake in the preheated oven for 40 minutes, or until the cheese is melted and the dish is hot and bubbly.
  11. Garnish and Serve: Remove foil, sprinkle minced fresh parsley over the top, and serve. For plating, ladle a little extra sauce onto plates and top with a lasagna roll up.

Notes

  • For a gluten-free version, use gluten-free lasagna noodles.
  • Be sure to squeeze excess water from spinach to prevent watery filling.
  • Adjust sauce thickness with reserved cooking water to your preference.
  • Use part-skim cheeses to reduce fat content.
  • This recipe can be made ahead and refrigerated before baking.

Find it online: https://cookedbysarah.com/butternut-squash-lasagna-roll-ups-recipe/