Butternut Squash Lasagna Roll Ups with Spinach

Butternut Squash Lasagna Roll Ups with spinach are made with a creamy butternut parmesan sauce baked in the oven until melted and warm – believe me, you want these in your life!

Butternut Squash Lasagna Roll Ups with spinach are made with a creamy butternut parmesan sauce baked in the oven until melted and warm - believe me, you want these in your life!Butternut Squash Lasagna Rolls

Last year I fell in love with creamy butternut squash as pasta sauce and have had it on my mind ever since. Now that the fall is here, it was the perfect time to play with this idea. You can also enjoy these spinach-lasagna roll-ups and this gluten-free noodle-free Butternut Squash chicken sausage lasagna.

Butternut Squash Lasagna Roll Ups with spinach are made with a creamy butternut parmesan sauce baked in the oven until melted and warm - believe me, you want these in your life!

These lasagna rolls turned out better than I could imagine, even my teenage daughter who is pretty mean, loved these! And they're meatless so they're perfect for meatless Mondays or vegetarians in your life. Believe me, you won't miss it!

Here's how to make Butternut Squash Lasagna Roll Ups

To make the creamy butternut squash sauce, I cook the butternut squash until tender, then puree with enough liquid to create a silky, cream-like sauce. Saute the sauce with garlic and shallots and add a little parmesan cheese at last. The sauce then comes out smooth and velvety without all the butter and cream.

To make it gluten-free, swap gluten-free noodles instead.

Butternut Squash Lasagna Roll Ups with spinach are made with a creamy butternut parmesan sauce baked in the oven until melted and warm - believe me, you want these in your life!

More Butternut Squash Recipes

Butternut Squash and Spinach Lasagna Rolls

Preparation time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour and 15 minutes

Butternut Squash Lasagna Roll Ups with spinach are made with a creamy butternut parmesan sauce baked in the oven until melted and warm – believe me, you want these in your life!

For Butternut Parmesan sauce:

  • 1 pound butternut squash, peeled and diced
  • 1 teaspoon of olive oil
  • 1/4 cup shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For Lasagna:

  • 9 lasagna noodles, cooked (use gluten-free noodles for gluten-free)
  • 10 oz packet of frozen chopped spinach, heated and pressed well
  • 15 oz fat-free ricotta cheese, I like Polly-o
  • 1/2 cup fresh grated parmesan cheese
  • 1 large egg
  • salt and fresh pepper
  • 9 tbsp approx. 3 oz part skimmed Italian blend cheese (I used Sargento)
  • 1 tablespoon parsley, chopped
  • Bring a large pot of salted water to a boil.

  • Add butternut squash and cook until soft.

  • Remove squash with a slotted spoon, reserve approx. 1 cup of water and set aside and mix until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

  • Meanwhile, add the oil in a large deep non-stick pan, bowl of onion and garlic over medium-low heat until soft and golden, approx. 4 to 5 minutes. Add the pureed butternut squash, season with salt and freshly cracked pepper, and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons parmesan cheese and set aside.

  • Preheat oven to 350 ° F.

  • Dust approx. 1/2 cup butternut gravy sauce on the bottom of a 9 x 12 baking dish.

  • Combine spinach, ricotta, parmesan, eggs, salt and pepper in a medium bowl.

  • Put a piece of wax paper on the counter and place lasagna noodles. Make sure the noodles are dry.

  • Take 1/3 cup ricotta mixture and spread evenly over the noodle. Gently roll and place the seam side down on the baking sheet. Repeat with the remaining noodles.

  • Dust approx. 1 cup sauce over the noodles in the baking dish and top each with 1 tablespoon of Italian cheese mixture.

  • Lay the foil over the baking dish and bake for 40 minutes, or until the cheese melts and everything is hot and bubbly. Top with parsley and serve.

  • To serve, increase a little extra sauce on the plate and top with lasagna roll.

Serving: 1 lasagna roll, calories: 227 kcal, carbohydrates: 29 g, protein: 16 g, fat: 5 g, saturated fat: 2.5 g, cholesterol: 30 mg, sodium: 265 mg, fiber: 3g, sugar: 3g

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 6

Keywords: Butternut Squash and Spinach Lasagna Rolls, Butternut Squash Lasagna, Butternut Squash Recipes, Fast Lasagna, Vegetarian Lasagna

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