Name: Butternut Squash Lasagna Roll Ups
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 lasagna noodles; 2 cups butternut squash, peeled and diced; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; ½ cup grated Parmesan cheese; 1 ½ cups marinara sauce; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg

Hey y'all! If you're looking for a cozy, mouthwatering twist on classic Italian comfort food, these Butternut Squash Lasagna Roll Ups are about to steal your heart. Sweet, creamy Butternut Squash, tender pasta, melty cheese, and a hint of sage come together for a dish that's light yet satisfying—perfect for holiday gatherings, family dinners, or meal-prep lunches. Let’s get cooking!

Why You'll Love This

Rich, creamy butternut Squash puree adds irresistible depth of flavor.
Perfect for vegetarians and easy to adapt for various diets.
Pre-portioned roll ups make serving a breeze at parties or potlucks.
Freezes and reheats well for meal prep or busy weeknights.
Packed with comforting fall flavors and melting cheese in every bite.

Ingredients

12 lasagna noodles
1 medium butternut squash (about 2 lbs), peeled, seeded & cubed
2 tablespoon olive oil, divided
1 small yellow onion, finely chopped
3 garlic cloves, minced
½ cup ricotta cheese
1 cup cottage cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated parmesan cheese
1 egg
½ teaspoon ground nutmeg
½ teaspoon dried sage (or 1 tablespoon fresh, finely chopped)
1 ½ teaspoon salt, divided
½ teaspoon black pepper
¼ cup milk (as needed for squash puree)
Fresh parsley for garnish (optional)

Directions

Step 1: Prep the Butternut Squash

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Toss the squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Spread evenly on baking sheet.
Roast for 25-30 minutes, or until fork-tender and lightly caramelized. Let cool slightly.

Step 2: Cook the Noodles

While the squash roasts, boil the lasagna noodles according to package instructions until al dente.
Drain and rinse under cold water. Lay noodles flat on a baking sheet to prevent sticking.

Step 3: Make the Filling

In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté onion for 3-4 minutes until soft, then add garlic and cook for 1 minute until fragrant. Remove from heat.
In a food processor, blend roasted squash, sautéed onion/garlic, nutmeg, sage, and a splash of milk (¼ cup or as needed) until a smooth, creamy puree forms. Season with ½ teaspoon salt and pepper to taste.
In a bowl, combine ricotta, cottage cheese, mozzarella, parmesan, and egg. Mix well. Add half of the squash puree and blend until creamy.

Step 4: Assemble the Roll Ups

Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread a thin layer of the remaining squash puree over the bottom.
Spread ¼ cup cheese & squash mixture onto each noodle. Roll up gently and place seam-side-down in the baking dish.
Repeat with remaining noodles and filling, arranging rolls in a single layer.
Spoon leftover squash puree over roll ups and sprinkle generously with extra mozzarella and parmesan.

Step 5: Bake

Cover tightly with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake an additional 10 minutes, or until cheese bubbles and tops are golden. Let cool for 5 minutes before serving.

Notes

Don’t overcook the lasagna noodles—they should be sturdy for rolling and won’t fall apart.
Make squash puree extra smooth for the best creamy texture, adding a splash more milk if needed.
Prepare the squash filling a day ahead to streamline assembly for busy nights or guests.

Variations

Spinach & Squash: Add 1 cup sautéed spinach to the cheese filling for an extra nutrient boost.
Gluten-Free: Swap in gluten-free lasagna noodles to keep the dish celiac-friendly.
Vegan: Use dairy-free ricotta, mozzarella, and egg replacer for a fully plant-based version.

Required Equipment

Large pot
Baking sheet
Parchment paper
Food processor or blender
9x13-inch (23x33 cm) baking dish
Foil

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly sealed for up to 2 months; thaw overnight before reheating.
Reheat in the oven at 350°F (175°C) until hot and cheese is melty—about 15-20 minutes.

Suggested Pairings

Pair with a crisp green salad with lemon vinaigrette for fresh contrast.
Serve alongside roasted vegetables or crusty garlic bread.
A glass of light white wine, like Pinot Grigio, complements the creamy, savory notes.

Pro Tips

Let the roll ups rest after baking—this helps the layers set and makes serving neater.
Scatter chopped fresh sage or parsley on top just before serving for a burst of color and aroma.
Lightly oil your hands when rolling the noodles to prevent sticking.

FAQ

Can I make Butternut Squash Lasagna Roll Ups ahead of time?: Absolutely! Assemble up to one day ahead, cover tightly, and bake when ready to serve.
How can I make this recipe nut-free?: This lasagna roll up recipe is completely nut-free as written—no adjustments needed.
Can I substitute pumpkin for butternut squash?: Yes, canned or roasted pumpkin puree can replace butternut squash for a similar, delicious flavor.

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 12 roll ups (4-6 servings)