Butternut Squash Lasagna Rolls are a delicious and wholesome way to enjoy the comforting flavors of lasagna with a seasonal twist. This dish features tender lasagna noodles rolled up with a creamy butternut squash filling, layered with savory marinara sauce, and topped with melted cheese, creating a delightful and hearty treat.
To prepare, simply roast the butternut squash until tender, then blend it with ricotta cheese, garlic, and a blend of spices. Spread the mixture onto cooked lasagna noodles, roll them up, and place them in a baking dish with marinara sauce. Top with cheese and bake until bubbly and golden. The result is a satisfying and flavorful meal that’s perfect for any occasion.
Ideal for lunches, dinners, or as a party entrée, Butternut Squash Lasagna Rolls can be prepped ahead of time and baked just before serving. Enjoy this elegant and easy-to-make dish that is sure to impress your guests with its rich flavors, creamy texture, and vibrant presentation.
Butternut Squash Lasagna Rolls
Ingredients
Butternut Parmesan Sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 lb Butternut squash, peeled and diced
- 2 tbsp Fresh grated parmesan cheese
- 1 tsp Olive oil
- 2 Cloves garlic
- 2 cups Shallots, minced
Lasagna
- 1 tbsp Parsley, minced
- 9 Lasagna noodles, cooked
- 3 oz Part skim shredded Italian Blend CheeseÂ
- 10 oz Frozen chopped spinach, heated and squeezed well
- Salt and fresh pepper
- 15 oz Fat free ricotta cheese
- 1 Large egg
- ½ cup Fresh grated Parmesan cheese
Instructions
- Boil a large pot of generously salted water.
- Add butternut squash and cook until soft.
- Use a slotted spoon to remove the squash, reserving about 1 cup of the cooking water and set aside
- Blend the squash until smooth with an immersion blender, adding 1/4 cup of the reserved water to achieve the desired consistency.
- In a large deep non-stick skillet, heat oil over medium-low heat
- .Sauté shallots and garlic until soft and golden, about 4-5 minutes.
- Add the pureed butternut squash to the skillet.
- Season with 1/4 teaspoon of salt and freshly cracked pepper.
- Thin out with a bit more of the reserved water, as needed.
- Stir in 2 1/2 tablespoons of Parmesan cheese, taste, and adjust seasoning if necessary and set aside.
- Preheat the oven to 350°F.
- Spread about 1/2 cup of the butternut squash sauce on the bottom of a 9 x 12 baking dish.
- In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper.
- Lay out lasagna noodles on a piece of wax paper to ensure they are dry.
- Spread 1/3 cup of the ricotta mixture evenly over each noodle, then roll up carefully.
- Place each roll seam side down in the baking dish.
- Ladle about 1 cup of sauce over the lasagna rolls.
- Top each roll with 1 tablespoon of Italian cheese blend.
- Cover the baking dish with foil and bake for 40 minutes, or until the cheese melts and everything is hot and bubbly.
- Garnish with parsley.
- For serving, ladle extra sauce onto the plate and top with a lasagna roll.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 227 kcal |
| Carbohydrates | 29 g |
| Protein | 16 g |
| Sugar | 3 g |
Is Butternut Squash Healthier Than Pasta?
Yes, using butternut squash instead of pasta increases your intake of fiber, beta-carotene, and vitamin C.
Can You Eat Butternut Squash Skin?
Yes, you can eat butternut squash skin. However, many prefer to remove it.
Should You Peel Butternut Squash Before Cooking?
While many people choose to peel butternut squash before cooking, it’s not strictly necessary.
