These Butternut Squash Lasagna Roll-Ups boast all the comforts of traditional lasagna but with a fun seasonal twist. The sweet butternut squash pairs well with the salty, nutty parmesan and slightly bitter spinach. It’s a match made in heaven.

Like all my recipes this is totally customizable. Once you’ve tried this recipe as-is I recommend building on it by adding in some of your favorite flavors! I love adding caramelized mushrooms or veggie sausage into the rolls! Scroll to the bottom for some more helpful tips! 

Butternut Squash Lasagna Roll-Ups

Ingredients:

Butternut squash sauce

• 7 cups butternut squash in 1 inch cubes (about 1 medium squash) 
• 1/2 medium onion, chopped (about 1.5 cups chopped)
• 3 cloves garlic, smashed and whole
• 1.5 Tbsp olive oil
• 3/4 tsp salt 
• 1 cup milk 
• 2 cups vegetable broth

 

Ricotta filling 

• 1 3/4 cup ricotta (15 oz package) 
• 2/3 cup freshly grated parmesan 
• 10 oz package of thawed chopped spinach
• 1 egg 
• 1 tbsp fresh thyme (or 1/2 tsp dry)
• 1/2 tsp salt 
• 1/2 tsp pepper 
• 1/4 tsp nutmeg 

 

For assembly 

• 6 lasagna sheets 
• 1 cup Mozzarella 

Butternut Squash Lasagna Roll-Ups

Ingredients:

Butternut squash sauce

• 7 cups butternut squash in 1 inch cubes (about 1 medium squash) 
• 1/2 medium onion, chopped (about 1.5 cups chopped)
• 3 cloves garlic, smashed and whole
• 1.5 Tbsp olive oil
• 3/4 tsp salt 
• 1 cup milk 
• 2 cups vegetable broth

 

Ricotta filling 

• 1 3/4 cup ricotta (15 oz package) 
• 2/3 cup freshly grated parmesan 
• 10 oz package of thawed chopped spinach
• 1 egg 
• 1 tbsp fresh thyme (or 1/2 tsp dry)
• 1/2 tsp salt 
• 1/2 tsp pepper 
• 1/4 tsp nutmeg 

 

For assembly 

• • 6 lasagna sheets 
  • 1 cup Mozzarella 

Instructions

1. Pre-heat oven to 425 degrees and line two large baking sheets with parchment paper. Bring a large pot of water to a boil. 
2. In a large mixing bowl toss the butternut squash cubes, onion, garlic, olive oil, and 3/4 tsp salt  until all the vegetable are coated. Spread evenly in a single layer over the two baking sheets. Bake for 30 minutes, tossing halfway through. 
3. While the vegetables are cooking drain all of the liquid from the thawed spinach by placing it in a cloth towel and wringing out any excess moisture. 
4. In a medium sized bowl combine the ricotta, parmesan, drained chopped spinach, 1/2 tsp salt, 1/2 tsp pepper, egg, and thyme. Mix until well combined. 
5. When the vegetables have finished cooking let cool for 5-10 minutes. Once cooled add to a blender with 1 cup milk and 2 cups broth. Blend until smooth and season with salt and pepper to taste. 
6. Once the water is boiling cook the lasagna noodles according to package directions. 
7. To assemble the roll ups start by pouring halve the sauce into a medium sized baking dish. Lay each lasagna noodle flat on a cutting board. Top each noodle with 1/3 to 1/2 cup of ricotta mixture and smooth it out flat with a rubber spatula. Roll the noodles tightly and place seam side down into the sauced baking dish. 
8. Pour the remaining sauce over top the roll ups and top with mozzarella and a sprinkle of salt and pepper! 
9. Bake at 425 for 25 minutes. Remove from the oven and enjoy. 

Tips:

• I recommend cooking an extra noodle or two in case one breaks! 
• Cutting a butternut squash can be dangerous, be sure to use safe knife skills. I have linked a instructional video on how to do it here.
• If you are purchasing pre-cut squash you may need to add an additional 10-20 minutes to the cook time as it is usually cut in slightly larger pieces. 
• This recipe makes a fair amount of sauce so if you quickly want to up this recipe to 8 rolls simply add 1/2 cup ricotta and 2 tbsp extra parmesan to the mix! 
• To quickly grate a large amount of parmesan cut the cheese into cubes and pulse in a high powered blender or food processor! 
• These make great meal prep so make some extras and store them in your fridge in an airtight container! 

Looking for another unconventional Italian dish? Check out this Trader Joes Cauliflower Gnocchi Casserole!