Butternut Squash Lasagna Roll-Ups Recipe
Butternut Squash Lasagna Roll-Ups are a comforting vegetarian twist on classic lasagna, featuring tender lasagna noodles filled with creamy butternut squash purée and ricotta cheese, rolled up, topped with marinara sauce and shredded cheese, and baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Roll-Ups
- 9 lasagna noodles
- 2 cups butternut squash purée (cooked and mashed)
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 cups marinara sauce
- 1 tablespoon olive oil (for greasing)
- Salt and pepper to taste
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
- Prepare the Filling: In a medium bowl, combine the butternut squash purée with ricotta cheese. Season with salt and pepper to taste and mix until smooth and creamy.
- Assemble the Roll-Ups: Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Spread a thin layer of marinara sauce in the bottom. Lay a noodle flat on a work surface and spread approximately 2-3 tablespoons of the squash and ricotta filling evenly over the noodle. Roll the noodle up tightly and place seam side down in the baking dish. Repeat with remaining noodles and filling.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the rolled noodles. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
- Bake: Cover the baking dish with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown.
- Serve: Let the lasagna roll-ups rest for 5 minutes before serving. Garnish with fresh herbs like basil or parsley if desired.
Notes
- For a smoother squash purée, roast the butternut squash before mashing.
- Use no-boil lasagna noodles to save time, adjusting baking time accordingly.
- Optional: Add spinach or kale to the filling for extra greens.
- This dish can be made ahead and refrigerated before baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven.
Keywords: butternut squash, lasagna roll-ups, vegetarian, Italian, baked pasta, ricotta, comfort food
