Butternut Squash Lasagna Roll Ups (1 Hr, 20 Mins)

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Want to give a twist to your traditional lasagna? These butternut squash lasagna roll-ups are just the ticket. They combine the comforting flavor of butternut squash with the creaminess of ricotta, all rolled up in lasagna sheets and baked to perfection. The fresh parsley adds a pop of color and a touch of brightness to the dish. It’s a hearty meal that looks fancy but is straightforward to prepare.

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings (3 roll ups per serving) 1x

Ingredients

Units Scale
For the filling:
  • 1 medium butternut squash, peeled, seeded, and diced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
For assembly:
  • 12 lasagna noodles, cooked according to package instructions
  • 2 cups bechamel sauce (see below)
  • 1 cup mozzarella cheese, shredded
  • Extra parsley for garnish
For the bechamel sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg
  • Salt and white pepper, to taste

Instructions

  1. Roast the Butternut Squash (25 minutes): Preheat the oven to 400°F (205°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender. Once cooled slightly, mash the roasted squash with a fork or puree in a food processor until smooth.
  2. Prepare the Ricotta Mixture (5 minutes): In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan, chopped parsley, minced garlic, and the beaten egg. Mix until all ingredients are well combined.
  3. Make the Bechamel Sauce(10 minutes): In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute. Gradually add the milk, whisking continuously to prevent lumps. Bring to a gentle boil, reduce the heat, and simmer until the sauce thickens. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
  4. Assemble the Roll-Ups (10 minutes): Lay out a cooked lasagna noodle flat on a clean surface. Spread a generous amount of the ricotta mixture onto the noodle. Carefully roll up the noodle and place seam side down in a baking dish. Repeat with the remaining noodles and filling.
  5. Bake (30 minutes): Pour the bechamel sauce over the lasagna roll-ups, ensuring each roll-up is well coated. Sprinkle shredded mozzarella on top. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
  6. Serve (2 minutes): Garnish with additional chopped parsley before serving.

Notes

For an even creamier texture, consider adding some grated Gruyère or Fontina cheese to the bechamel sauce. When making the roll-ups, ensure the lasagna noodles are not overcooked; they should be al dente as they will continue to cook in the oven. This dish pairs wonderfully with a side salad or some crusty bread.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving (3 roll ups)
  • Calories: 620
  • Sugar: 12g
  • Sodium: 680mg
  • Fat: 28g
  • Carbohydrates: 67g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 115mg

Pair this with...

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

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