Description
This Butternut Squash Lasagna Roll-Ups recipe is a cozy and vegetable-packed twist on traditional lasagna. Featuring roasted butternut squash pureed and combined with ricotta, mozzarella, Parmesan, and spinach, these delicious roll-ups are baked in marinara sauce for a comforting meal perfect for fall or any time you want a hearty vegetarian dish.
Ingredients
Scale
Lasagna Noodles
- 9 lasagna noodles (cooked according to package instructions)
Filling
- 2 cups roasted butternut squash (pureed)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (beaten)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1 cup spinach (fresh or frozen, thawed and drained)
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna roll-ups.
- Cook Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a large bowl, combine the pureed roasted butternut squash, ricotta, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, dried thyme, ground nutmeg, spinach, salt, and pepper. Mix thoroughly to create a smooth, well-blended filling.
- Prepare Baking Dish: Spread a thin layer of marinara sauce on the bottom of your baking dish to prevent sticking and add flavor.
- Assemble Roll-Ups: Lay each lasagna noodle flat on a clean surface. Spoon a generous amount of the squash and cheese mixture onto each noodle and carefully roll it up tightly.
- Arrange in Dish: Place each rolled noodle seam-side down in the baking dish on top of the marinara layer.
- Add Remaining Sauce: Pour the remaining marinara sauce evenly over the top of the rolled noodles.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes, allowing the filling to set and flavors to meld.
- Finish Baking: Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the top is slightly browned for a beautiful finish.
- Serve: Remove from the oven, let cool slightly, and serve hot. Enjoy your cozy butternut squash lasagna roll-ups!
Notes
- You can roast your own butternut squash by peeling, dicing, tossing with olive oil, salt, and pepper, and roasting at 400°F (200°C) for about 25-30 minutes until tender.
- Spinach can be fresh or frozen; if using frozen, make sure to thaw and squeeze out excess water before mixing.
- For extra flavor, add fresh herbs like basil or oregano to the filling or sauce.
- To make this dish vegan, substitute ricotta and cheeses with plant-based alternatives and omit the egg.
- Lasagna noodles can be substituted with gluten-free noodles if needed for dietary restrictions.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
