If you’re craving a dish that’s both comforting and bursting with vibrant fall flavors, this **Butternut Squash Lasagna Roll-Ups Recipe** is going to become a fast favorite. Imagine tender lasagna noodles wrapped around a creamy, flavorful filling made with roasted butternut squash and a melty mix of cheeses, all smothered in rich marinara sauce. It’s the perfect way to enjoy a veggie-packed meal that feels indulgent yet wholesome—the kind of recipe that warms your heart and kitchen alike.
Ingredients You’ll Need
All the ingredients in this recipe are simple pantry staples and fresh produce that come together beautifully to create layers of taste and texture. Each component plays a crucial role in bringing harmony to the dish—from the sweetness of roasted butternut squash to the gooey cheese blend, and the aromatic hint of thyme and garlic.
- 9 lasagna noodles: Cooked just right to ensure easy rolling and a perfect bite every time.
- 2 cups roasted butternut squash (pureed): Adds a velvety sweetness and nutrient-packed veggie goodness.
- 1 cup ricotta cheese: Creamy and mild, it’s the ideal base for the filling texture.
- 1 cup shredded mozzarella cheese: Brings that irresistible gooey, melty quality we all love.
- 1/2 cup grated Parmesan cheese: Provides a sharp, nutty flavor that deepens the richness.
- 1 egg (beaten): Helps bind the filling for easy rolling and slicing.
- 1 tbsp olive oil: Adds a subtle fruity note and helps tenderize the garlic.
- 2 cloves garlic (minced): Offers a fragrant kick that wakes up every bite.
- 1/2 tsp dried thyme: Lends an earthy herbal touch that pairs perfectly with squash.
- 1/4 tsp ground nutmeg: A pinch gives warmth and depth to the filling flavors.
- 1 cup spinach (fresh or frozen, thawed and drained): Introduces vibrant color and an extra veggie boost.
- 2 cups marinara sauce (homemade or store-bought): The luscious tomato sauce that ties the whole dish together wonderfully.
- Salt and pepper to taste: Essential seasonings that elevate all the natural flavors.
How to Make Butternut Squash Lasagna Roll-Ups Recipe
Step 1: Prepare Your Oven and Noodles
Start by preheating your oven to 375°F (190°C) so it’s ready to go once you assemble your dish. Cook the lasagna noodles according to the package instructions until al dente, then drain and lay them flat so they’re easy to fill and roll.
Step 2: Make the Butternut Squash Filling
In a large bowl, combine the pureed roasted butternut squash with ricotta, mozzarella, Parmesan, beaten egg, minced garlic, dried thyme, ground nutmeg, spinach, salt, and pepper. Mix everything until you have a smooth, flavorful blend that’s creamy but still easy to spread.
Step 3: Assemble the Roll-Ups
Start by spreading a thin layer of marinara sauce on the bottom of your baking dish to prevent sticking and infuse flavor from below. Lay out each cooked lasagna noodle flat, spoon a generous amount of your squash and cheese mixture onto each one, then roll them up tightly but gently to keep everything inside.
Step 4: Arrange and Bake
Place each rolled-up noodle seam-side down in the baking dish to help them stay rolled during baking. Pour the remaining marinara sauce evenly over the top for a tangy, saucy finish. Cover the dish with foil and bake for 25 to 30 minutes, then remove the foil and bake for another 10 minutes until the top is bubbly and just lightly browned.
How to Serve Butternut Squash Lasagna Roll-Ups Recipe
Garnishes
Adding fresh garnishes like torn basil leaves or a sprinkle of extra Parmesan cheese right before serving takes these roll-ups from delicious to divine. A drizzle of good-quality olive oil or a scattering of toasted pine nuts also adds a lovely finishing touch and texture contrast.
Side Dishes
Serve your Butternut Squash Lasagna Roll-Ups Recipe with a crisp green salad tossed lightly with lemon vinaigrette or roasted seasonal vegetables for a balanced meal. Garlic bread or warm focaccia bread are lovely for soaking up every bit of that luscious marinara sauce.
Creative Ways to Present
For a fun twist, try placing individual roll-ups on each plate with a small bowl of extra marinara sauce on the side for dipping. You can also layer a few roll-ups in a casserole dish and slice them like cake for a beautiful presentation at a dinner party.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Butternut Squash Lasagna Roll-Ups Recipe in an airtight container in the refrigerator. They will keep well for up to 3 days and make for a delicious next-day lunch or dinner with minimal effort.
Freezing
This recipe freezes beautifully. To freeze, assemble the roll-ups in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.
Reheating
To reheat, bake the roll-ups covered in foil at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual portions but baking keeps the texture and flavor more vibrant.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully in this recipe. Just be sure to wilt it first in a pan or microwave it briefly, then drain any excess moisture to keep your filling from becoming watery.
What if I don’t have butternut squash on hand?
You can substitute with other roasted winter squash varieties like kabocha or delicata, or even sweet potatoes for a similar sweet, creamy texture and flavor profile.
Can I make this recipe vegan?
Yes, you can! Use plant-based ricotta and mozzarella alternatives, skip the egg, and ensure your marinara sauce is vegan-friendly. The dish will still be hearty and satisfying.
Do I need to cook the lasagna noodles before rolling?
It’s best to cook the noodles al dente first; dry noodles won’t roll up as easily and could break. Cooking them ensures they’re flexible and tender for rolling.
Can I prepare this recipe ahead of time and bake later?
Definitely! You can assemble the roll-ups, cover the dish tightly, and refrigerate for up to 24 hours before baking. This makes it a great make-ahead dish for busy weeknights or entertaining.
Final Thoughts
Now that you have this wonderful Butternut Squash Lasagna Roll-Ups Recipe, I hope you’ll embrace the cozy warmth and veggie-packed goodness it offers. It’s a dish that’s as comforting as a hug and just as satisfying to share. Give it a try—you might just find it becoming a beloved go-to in your kitchen!
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Butternut Squash Lasagna Roll-Ups Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Butternut Squash Lasagna Roll-Ups offer a cozy and vegetable-packed twist on traditional lasagna, featuring a creamy mixture of roasted butternut squash, ricotta and mozzarella cheeses, fresh spinach, and aromatic herbs, all rolled inside tender lasagna noodles and baked with marinara sauce for a comforting and delicious meal perfect for any occasion.
Ingredients
Lasagna Roll-Ups
- 9 lasagna noodles (cooked according to package instructions)
- 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: Cook the lasagna noodles according to the package instructions until al dente, then drain them and set aside to cool slightly.
- Prepare filling: In a large bowl, combine the roasted butternut squash puree, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, dried thyme, ground nutmeg, spinach, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare baking dish: Spread a thin layer of marinara sauce evenly 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 butternut squash mixture onto each noodle and spread it evenly. Carefully roll up each noodle tightly with the filling inside.
- Arrange in dish: Place each rolled-up noodle seam-side down in the prepared baking dish, arranging them evenly.
- Add sauce: Pour the remaining marinara sauce over the top of the lasagna rolls to cover them evenly.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes to heat through and meld the flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, until the sauce is bubbly and the top is slightly browned.
- Serve: Remove from the oven, let cool slightly, then serve hot and enjoy your cozy butternut squash lasagna roll-ups.
Notes
- For best results, roast your own butternut squash or use a high-quality store-bought puree.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain well to avoid excess moisture.
- Use gluten-free lasagna noodles to make this recipe gluten-free if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of red pepper flakes can give a subtle heat to the filling if desired.
