You’re going to love these Butternut Squash Lasagna Rolls. Tender lasagna noodles are spread with a creamy ricotta and spinach filling, rolled into individual portions, then baked in a silky butternut squash sauce and topped with melted mozzarella. This comforting dish is ideal for fall and winter when fresh butternut squash is at its best.
Ingredients
- Lasagna Noodles: Regular or whole wheat lasagna noodles. Use traditional boiled noodles rather than no-boil, since you need to roll them.
- Olive Oil: For sautéing the spinach and aromatics.
- Spinach: Fresh baby spinach, roughly chopped and briefly wilted.
- Cheeses: Ricotta for the filling and mozzarella for topping. Part-skim or whole milk cheeses both work.
- Egg: One large egg to bind the ricotta filling.
- Seasonings: Dried parsley, nutmeg, salt and pepper—plus fresh herbs for serving.
- Butternut Squash Sauce: A smooth puree of butternut squash, flavored with garlic, shallot, sage, nutmeg and finished with Parmesan and vegetable broth to adjust consistency.
Butternut Squash Sauce Ingredients
- Butternut Squash: Fresh peeled and cubed squash yields the best flavor. You may substitute frozen cubes or canned puree in a pinch.
- Olive Oil: To sauté shallot and garlic.
- Garlic and Shallot: Minced garlic and finely chopped shallot provide depth of flavor.
- Vegetable Broth: To thin the puree to a sauce-like consistency and add savory balance.
- Parmesan Cheese: Freshly grated Parmesan stirred into the warm sauce for creaminess and umami.
- Seasoning: Ground sage, nutmeg, a pinch of ginger, plus salt and pepper.
Step-By-Step Instructions
These lasagna rolls take some time but are straightforward. Read through the steps before you start so you can work efficiently.
- Prepare the butternut squash puree. Bring a large pot of salted water to a boil. Add the cubed squash and cook until tender, about 15 minutes. Drain, then transfer the cooked squash to a bowl with about 1/2 cup of vegetable broth. Blend with an immersion blender or in a regular blender until smooth and velvety. Adjust thickness with additional broth if needed.
- Sauté the spinach. While the squash cooks, heat a teaspoon of olive oil in a large skillet over medium heat. Add the baby spinach and cook until wilted, about 2–3 minutes. Transfer to a bowl and allow to cool slightly, then squeeze out excess liquid with paper towels or a clean cloth.
- Make the butternut squash sauce. In the same skillet, warm a little olive oil over medium-low heat. Sauté the minced garlic and shallot until fragrant and translucent, about 2–3 minutes. Add the pureed squash, ground sage, nutmeg, a pinch of ginger, salt and pepper. Thin with additional vegetable broth to reach your desired sauce consistency. Remove from heat and stir in freshly shredded Parmesan until smooth. Set aside.
- Prepare the spinach-ricotta filling. In a bowl, combine the squeezed wilted spinach with ricotta, 1/4–1/2 cup shredded mozzarella (reserve the rest for topping), the egg, dried parsley, a pinch of nutmeg, salt and pepper. Mix until evenly combined.
- Assemble the lasagna rolls. Preheat the oven to 350°F (175°C). Spread about 1 1/2 cups of the butternut squash sauce in the bottom of a 9 x 13 inch baking dish. Lay cooked lasagna noodles flat on a clean towel. Divide the ricotta-spinach mixture among the noodles, spreading it into an even layer on each noodle, then roll the noodles tightly and place them seam-side down in the prepared baking dish.
- Top and bake. Spoon the remaining squash sauce over the rolls and sprinkle with the remaining mozzarella. Cover the dish with foil and bake for 45 minutes, until the sauce is bubbling. Remove the foil for the last 5 minutes to allow the cheese to brown and fully melt.
- Serve. Let the rolls rest a few minutes, then garnish with fresh parsley, sage, or basil. Serve warm as a main course with a simple green salad or roasted vegetables.
Variation
This recipe is excellent as a vegetarian main. If you prefer meat, stir cooked ground chicken or turkey sausage into the spinach-ricotta filling for added savory flavor and texture.
More Fall Recipes
- Slow Cooker Fall Harvest Chili
- Apple Arugula Salad with Maple Vinaigrette
- Roasted Butternut Squash, Brussels Sprouts, and Dried Cranberries
- Turkey Spinach Lasagna
- Spinach Lasagna Roll Ups
- Pumpkin Fettuccine Alfredo
Notes: Nutritional values are approximate. The full ingredient amounts used in the original recipe include 1 1/2 pounds of butternut squash, 3/4 cup vegetable broth in the sauce plus extra for thinning, 1/2 cup freshly shredded Parmesan, 10 lasagna noodles, 5 ounces fresh baby spinach, 15 ounces ricotta, 3/4 cup mozzarella total, and one egg. Season to taste.
Nutrition (approximate per roll)
- Serving size: 1 roll
- Calories: ~287
- Sugar: ~3.2 g
- Sodium: ~275 mg
- Fat: ~5.4 g
- Saturated fat: ~2.4 g
- Carbohydrates: ~45.1 g
- Fiber: ~3.4 g
- Protein: ~15.1 g
- Cholesterol: ~31 mg
If you try this recipe, consider leaving feedback or a rating where you found it—other cooks appreciate practical notes about substitutions and timing. Enjoy this cozy, flavor-forward lasagna roll recipe that highlights seasonal squash while remaining simple to prepare.