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Butternut Squash Lasagna Roll Ups

Butternut Squash Lasagna Roll Ups

4.69 from 63 votes
Creamy, cozy Butternut Squash Lasagna Roll Ups filled with ricotta and frozen spinach, then baked in a silky butternut-parmesan sauce until bubbly and golden. A lighter, fall-inspired twist on classic lasagna — perfect for feeding a crowd.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 9 servings
Course: Dinner
Cuisine: American, Italian

Equipment

Ingredients

For the Butternut Parmesan Sauce:

For the Lasagna:

  • 9  lasagna noodles (cooked (use gluten free noodles for gluten free))
  • 10 oz package frozen chopped spinach (heated and squeezed well)
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • kosher salt ( and fresh pepper)
  • 9 tbsp part-skim shredded Italian Blend Cheese (about 3 oz (I used Sargento))
  • 1 tablespoon fresh parsley (minced)

Instructions

  • Bring a large pot of generously salted water to a boil. Add the butternut squash and cook until soft.
  • Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
  • Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/2 teaspoon salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese, taste for salt and adjust as needed. Set aside.
  • Preheat oven to 350°F. Spray a 9 x 12-inch baking dish with oil.
  • Ladle about 1/2 cup butternut sauce sauce on the bottom of the baking dish.
  • Combine spinach, ricotta, Parmesan, egg, 1/4 teaspoon salt and pepper in a medium bowl.
  • Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
  • Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  • Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
  • Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
  • To serve, ladle a little extra sauce on the plate and top with lasagna roll.

Video

Notes

Variations

  • Gluten-Free: use gluten-free lasagna noodles.
  • Higher-Protein: Use part-skim cottage cheese in place of ricotta.
  • Butternut Swap: you can make the sauce with canned pumpkin for a twist.

Nutrition

Serving: 1roll up, Calories: 227kcal, Carbohydrates: 29g, Protein: 16g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 30mg, Sodium: 265mg, Fiber: 3g, Sugar: 3g
- WW Points: 5