Sep 30, 2013

Butternut Squash and Spinach Lasagna Rolls



Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.


They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they're perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!


Butternut Squash and Spinach Lasagna Rolls
Skinnytaste.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

Ingredients:

For the Butternut Parmesan Sauce:

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

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
  • salt and fresh pepper
  • 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add 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 with 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 and set aside.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, 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. Makes 9 rolls.

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

195 comments :

  1. This looks amazing. We love butternut squash and can't wait to try this!!!

    ReplyDelete
    Replies
    1. I made this a couple of months ago and it was really good.

      Last week i made it again and this time added chopped roasted cashew nuts, pine nuts, and chopped pecans to the ricotta mix.

      Also to the ricotta mix I added 1tbsp granulated garlic, 1tbspn raw sugar, and 1tbsp Italian herb mix, and a healthy dash of white pepper. I also added about a cup of shredded provolone cheese nto the ricotta mix.

      Try these additions. They really added extra dimensions to this already excellent recipe.

      Ps
      It is also superb using hot pepperjack cheese, mixed with American cheese and some medium sharp cheddar.

      Basically this recipe will accommodate a lot of variations.

      Enjoy!

      Delete
    2. The problem with adding a bunch of cheese is that it adds fat and calories. That can negate the recipe being healthy very quickly!

      Delete
    3. Fat is not the enemy, good fats from natural sources (organic butter, lard, cream etc) are actually good for you. It's the carbs and refined sugars that are bad for you.

      Delete
  2. This looks delicious!! pinned and will be trying this one soon

    Natasha @ Serenity You

    ReplyDelete
  3. Hey hints on how to peel or dice a butternut squash, They are so hard to cut

    ReplyDelete
    Replies
    1. http://theshiksa.com/2012/10/03/all-about-butternut-squash-how-to-peel-seed-slice-and-prepare/

      Google is my friend, all I did was google "how to cook a buter nut squash". Hope this helps!

      Delete
    2. I also find it convenient to buy one that's pre-cut!

      Delete
    3. try using a veggie peeler, it works very well for me.

      Delete
    4. Precut is not that much more expensive at this time of year and soooo worth it!

      Delete
    5. The "speed" or harp peeler seems to work the best for me. Just find one with a good sharp blade.

      Delete
    6. Ooh! Try the microwave for 1 or 2 min, it softens it up like a charm! Just be careful, they can be hot to touch on removal...found out the hard way ;)

      Delete
    7. i would love to use no-cook lasagna, but how will it roll to make rollatinis? will also add some of the ingredients others suggested.

      Delete
    8. Go to Costco and buy it peeled, and cubed

      Delete
    9. I buy frozen at Publix that is already pureed and cooked. It makes life soooo much easier and it is cheaper!

      Delete
    10. I put the whole squash in the microwave for a few minutes. That will soften it and make it easier to cut and peel. I do this with all squash. On Thanksgiving when the oven is full from the turkey, I will put my acorn squash in the microwave for a few minutes, then cut in half, scoop out the seeds, cut into chunks and peel, put into a baking dish with a little butter & brown sugar. Having it cut and peeled, it takes up much less room in the oven.

      Delete
    11. Pay the small extra the grocery store charges you to slice it up for you - it is well worth it!

      Delete
    12. Or buy the frozen mashed kind. I'm over battling a stubborn squash. Not worth the work in my opinion.

      Delete
    13. A serrated vegetable peeler works wonderful. Found the peeler at Wal-Mart & kitchen stores.

      Delete
  4. Recipe looks great.

    However -- I realize everyone's a critic, but when your "printer friendly" button leads me to a 5 page version of the whole article rather than just the recipe, I'm not printing. Best wishes.

    ReplyDelete
    Replies
    1. mine was 2 pages long with the images removed and the awesome thingy even allows you to delete words you don't want. Best wishes!

      Delete
    2. Pat sounds like something is wrong. You can email support@printfriendly.com and they can help you solve this. That should not happen.

      Delete
    3. I've been having the same issue with printing...but that doesn't stop me from trying your recipes. Will have to send an email to see if they can help

      Delete
    4. use a veggie peeler. works very well

      Delete
    5. just copy and paste the text into an email to yourself - that way you have it in your mailbox and can print it over again and/or forward if it's good!

      Delete
    6. When you click on "Printer Friendly" it generates a printable page with options on top--look for the menu bar with pdf, print, etc. Over to the right is a checkbox titled "Remove Images". Click that. Also you can move your mouse over any portion of text and a message will appear giving you the option to delete that text. "Undo" option at top of page will bring anything back. Hope that helps. I love this site.

      Delete
    7. I found I was having this problem as well until I realized I had the ziplist bar (from opening the recipes through my recipe box). Once I closed that or went directly to the site, I got the actual printer friendly version.

      Delete
  5. I'm not much of a commenter, especially on blogs outside of my nail/beauty realm, but OMG this looks so amazing! You're a genius and I will definitely be trying!

    ReplyDelete
  6. pat1755 - you can request the images to not print, and "click to delete" the text you don't want. It's the most optional "printer friendly" recipe site I've ever printed from. Be sure to try that next time.

    ReplyDelete
  7. I think something must be wrong with the printing...because it didn't show up like normal...it showed up as printing the website.

    ReplyDelete
  8. Mmm definitely a must try this fall

    ReplyDelete
  9. I just bought a butternut squash at Trader Joe's. Now I know what to do with it. Looks amazing!

    ReplyDelete
  10. Replies
    1. Sure, I think it would be best frozen after it's cooked.

      Delete
  11. This looks delicious! But mostly I wanted to tell you that I just found your site Saturday looking for a healthier blueberry muffin recipe (which was great!), and I am really impressed. I have just started really trying to cook healthier foods for my family and myself, but so many resources make healthy cooking seem so complicated. I love your simpler recipes, easy access to nutrition information, and the huge variety represented here. I have Pork and Green Chile Stew in my crock pot now and plans for Chicken Cacciatore. Plus I bought about six cans of pumpkin last night for pumpkin butter, pumpkin nut muffins, and pumpkin spied lattes. Seriously, you have gotten me excited and invigorated about the possibilities of eating healthier and STILL EATING great food. Love it!

    ReplyDelete
    Replies
    1. Awesome!!! That make ME excited to hear!!!

      Delete
    2. Do you have any suggestions as to what to serve with this?

      Delete
  12. That looks divine, Gina!! Love butternut squash filing :)

    ReplyDelete
  13. This looks delicious! I can't wait to try this!!!

    ReplyDelete
  14. What a perfect meal to kick off fall. Everyone of us loves butternut squash, even little Mr. pick eater. ;}

    ReplyDelete
  15. This looks delicious! It's hard to find butternut squash where I live so I think I'll substitute kabocha squash and hope it turns out as amazing as yours :)

    http://missaiseatery.blogspot.jp/

    ReplyDelete
  16. This sounds delicious! Is it OK to prepare ahead of time, refrigerate and bake the next day?

    ReplyDelete
    Replies
    1. I'm wondering this too?

      Delete
  17. What would be a good meat to add into this? It looks delicious!

    ReplyDelete
    Replies
    1. spicy turkey sausage would be awesome

      Delete
  18. It's so funny that you posted this...I was on the verge of making pumpkin and kale lasagna rolls today. There's just something irresistible about those sweet and savory flavors.

    ReplyDelete
  19. I bought a butternut squash at Trader Joe's last week and my son carried it around for a couple of days like a pet. I think it got left at the grandparents' house, it's not here anymore. But I'll keep this in mind and try it when next I purchase a butternut squash.

    ReplyDelete
  20. LOVE butternut squash! This is the perfect fall dish for my potluck this weekend. Can't wait to try it! For more healthy recipes, check out my blog www.BetterOffHealthy.com.

    ReplyDelete
  21. This sounds really delicious with one exception. I hate spinach or any kind of cooked green, such as kale, etc. Any ideas for substituting? One of the frozen TV dinners had a butternut squash ravioli that was so good but I don't do TV dinners because of so much sodium.

    ReplyDelete
    Replies
    1. Leave it out and use a little less filling.

      Delete
  22. Oh my goodness, you had me at butternut Parmesan sauce on top of more cheese! Sounds like heaven in your mouth. Will be making in the VERY near future!

    ReplyDelete
  23. I looked at my meal plan for this coming week, and at what I made for dinner the last two weeks. Skinnytaste recipes were responsible for all but 5 out of 21 days. My kids are trying more things than they ever have. Thank you and please don't ever stop these great recipes!! :-)

    ReplyDelete
  24. I love butternut squash, but I am wondering how sweet this dish is because of the squash? Gina, is it pretty sweet and if so, could you recommend some ingredient to help balance it out?

    ReplyDelete
    Replies
    1. No it's not sweet because its cooked with shallots and parmesan which balnces it out. I dont like sweet so I think you would like this.

      Delete
  25. So... You know the recipe for Zucchini Lasagna? What if you used zucchini strips instead of noodles for the lasagna roll recipes? Do you think the butternut squash would pair okay with zucchini? =)

    ReplyDelete
    Replies
    1. I was thinking that.... I dont see why not? But I haven't tried it, let me know if you do!

      Delete
    2. This is exactly what I plan to do!

      Delete
  26. Gina,
    I am backing up to your 9/29 recipe for Easy Tomatillo Huevos Rancheros with a couple of questions. I am a bit confused by your reference that EB eggs are set apart from other eggs because they never use hormones, antibiotics or steroids on their chickens and while I totally share your sentiment of how important this is my confusion set in when I noticed a commenter who said its illegal to use hormones in poultry and egg production in the USA. Do you know if this is an accurate statement? Also, you mentioned the All Natural diet that the chickens at EB are fed of healthy grains, rice bran, alfalfa, sea kelp, canola oil and Vitamin E which confused me a bit. I also thought, like one of the commenters, that an All Natural diet referred to allowing animals to be pastured but now I am wondering if I am wrong. Can you please explain to me how the diet used at EB is all natural and if its better for poultry and egg products than a pastured diet? I am really working hard to feed my family the safest, most nutritious diet possible so I appreciate the facts you share but just want to make sure I understand them correctly. Thanks in advance for the clarification.

    ReplyDelete
    Replies
    1. I am certainly not an egg expert and I'm sure there is nothing better than fresh farm eggs if you have that option (which I don't living in the suburbs) . But EB claims that they are always fed an all natural diet which is why they have more vitamins and never any hormones. The other eggs don't label there eggs so I guess there is no way to know for sure.

      Delete
  27. This looks amazing, and will certainly help use up my home-grown squash mountain!! It seems to be impossible to find fat free (or even low fat) ricotta in the UK, do you think extra low fat soft cheese would be OK as a substitute? My other option is to just use full fat ricotta and recalculate the points of course! Thanks for all the great ideas!

    ReplyDelete
    Replies
    1. I sometimes substitute cottage cheese for ricotta - just whiz it around in the food processor to get a nice smooth texture. :)

      Delete
  28. oh wow!! defnitely bookmarking this and trying it out soon thanks for sharing!

    styleandchocolates.blogspot.com

    ReplyDelete
  29. wow, that looks lovely. perfect for this time of year...

    ReplyDelete
  30. This looks delicious! Can't wait to try :)

    On an unrelated note, Gina where did you get the bento-style lunch box that your daughter uses for school? I've seen it in a few of your instagram pictures and would love to get one for my 4 year old!

    ReplyDelete
  31. Yes and yes!! Love this combo, and I'm definitely going to make this for my Fall CAbi party this year. This looks so delicious!

    ReplyDelete
  32. I want to try to make that sauce and use it on pizza. Would you recommend the sauce from this recipe, or the sauce from the spaghetti recipe? They're slightly different. I'm thinking the spaghetti one would be better.

    ReplyDelete
  33. Can you use fresh spinach instead of frozen? I am excited to make this.

    ReplyDelete
    Replies
    1. I used fresh spinach and it was great.

      Delete
  34. This looks delicious!! I can't wait to give it a try. We are striving to serve more vegetarian dishes at our home. I'm growing butternut squash in my garden. Now I can't wait for them to ripen. Thank you!!

    ReplyDelete
  35. Yay! Finally in the oven. But I just wanted to point out that there's nothing about initially cooking the lasagna noodles in the recipe. I never read a recipe from start to finish before I start cooking, so as I followed along I ended up at a point where I was like, crap! No noodles. Oops. :/

    ReplyDelete
    Replies
    1. It says in the list of ingredients "lasagna noodles, cooked"

      Delete
  36. Those are awesome clicks and looking yummy :)

    ReplyDelete
  37. Looks amazing. I bet my guys (husband + kid) won't even really notice the healthy veggies under the pretty melted cheese ;) Great job on the pictures and the blog content :) I love reading your blog.

    ReplyDelete
  38. Yum, made it for dinner tonight. This is a recipe I will save and make a lot!
    I added a little rosemary and mixed in some pine nuts.

    ReplyDelete
  39. This recipe is a definite keeper! Delicious! The whole family loved it.

    ReplyDelete
  40. since finding your site we have had many enjoyable meals from your recipes. But I must say, when I saw these photos, I had to make this dish. It did not disappoint! I did make one mistake (I use already minced garlic-and used a heaping tablespoon) It was still great, I have a lower threshold for what's too much garlic. My DH loved it though and it really did taste more mellowed out upon reheating the next day. Love, love love it!

    ReplyDelete
  41. Yum! Made this last night and it was a hit with my picky-eater boyfriend. Next time I may try adding some spicy turkey sausage to kick it up a notch and add a bit more flavor. Paired it with your roasted parmesan green beans...soooo good!

    ReplyDelete
    Replies
    1. The spicy turkey sausage sounds like a great addition!!! I used spinach and arugula in the filling - it was so delicious!

      Delete
  42. Looks so good! Do you think this would taste good in a modified version using zucchini as noodles? I probably wouldn't go for rolls with the zucchini but I have no idea if the flavors would work together.

    ReplyDelete
  43. I made this for dinner tonight and it was excellent! Perfect fall dish... I used whole wheat lasagna noodles and I used all of the sauce on top of the rolls instead of saving some for serving. Thanks Gina!

    ReplyDelete
  44. Do you think I could assemble these the night before and then bake them after work - I would think just increase the baking time by 10-20 min since they will be cold out of the fridge? They look amazing!

    ReplyDelete
    Replies
    1. absolutely, 10 more minutes would work perfectly.

      Delete
    2. Do you happen to know if they freeze well?

      Delete
  45. thanks, loved the pictures that come with it. Will try.

    ReplyDelete
  46. Hey Gina... do you think this will work with frozen butternut squash? I think its sold in a pureed type form. Just wondering, cuz that would be way easier for me ;)

    ReplyDelete
  47. I made this for dinner tonight. It was GREAT! Did not take to long to prepare which I love. It was very tasty. Thanks for sharing.

    ReplyDelete
  48. Can you use the frozen winter squash that is already smooth?

    ReplyDelete
  49. Could I use fresh spinach instead of frozen?

    ReplyDelete
  50. Do people not do things the old way anymore...like use a pen and paper to write the recipe down? Geez! Not that difficult!!! Btw, I'm 28 years old and saying this.

    ReplyDelete
  51. Where did you cook your noodles? Do you cook them before the squash?

    ReplyDelete
  52. This was wonderful! It was a lovely change of pace for us and I liked having a vegetarian recipe. Definite do-over! Hubby was frowning at it but when the final product came out of the oven and he smelled it, he was on board & enjoyed it. We will also definitely use the butternut squash sauce for other recipes, we were thinking of cheese ravioli....yum! Another hit Gina! Thanks.
    -Kim

    ReplyDelete
  53. Can you substitute no boil noodles (I like Barilla) and layer like a traditional lasagna? I bought all the ingredients and can't wait to try. Long time follower/reader, first time poster! Love your blog!

    ReplyDelete
  54. I just made this and it came out awesome...not too sweet at all. Instead of a shallot I caramelized an onion and used that. I also added a bit of brown butter to the sauce.

    ReplyDelete
  55. These look amazing!! I love lasagna rolls and this is such a creative twist!

    ReplyDelete
  56. This comment has been removed by the author.

    ReplyDelete
  57. I really need this cheesy goodness for dinner tonight! Plus, I am loving butternut squash right now!

    ReplyDelete
  58. We had these for dinner tonight and loved them! The butternut squash puree makes a perfect topping.

    ReplyDelete
  59. I can't wait until I try this recipe. Its looks delicious.

    ReplyDelete
  60. We made this dish last night and it was awesome! It's a very simple dish, but it does have a lot of steps that if done all at once, really keep you moving. Even though I got flustered in the making, the final dish was so worth it. I'm falling more and more in love with the recipes on skinnytaste.com. One thing that I needed as the real step one - cook your lasagna noodles. I almost forgot to do this first because I was so wrapped up in getting the main ingredients going. I would make this again and I'll keep mining your site for other lovely recipes. Thank you!

    ReplyDelete
  61. We made this last night and it is SO good!! I cooked 3 links of hot chicken Italian sausage and added it to the spinach and cheese filling and it ended up only being 1 extra point per roll (7 pts total per roll). My husband kept coming in to the kitchen asking when it would be ready because it smelled so good! This was perfect for the first cool evening of the year. Warm, cheesy, and filling!

    ReplyDelete
  62. My husband and I made this last night and it was AWESOME!!! Our oldest son stopped by and two plates later, he agreed. It's a little work, but so worth the results. This is a keeper! Thanks!

    ReplyDelete
  63. Gina any recommendations on Gluten Free noodles? I went to a Gluten Free shop and they had mentioned that Gluten Free noodles are a little harder to cook and roll than regular lasagna noodles. Would love some feedback! I would love to make this recipe

    ReplyDelete
  64. I made these over the weekend and they came out fantastic! Agree that it takes a little time to prep, probably an hour total for me, but it was worth it.

    ReplyDelete
  65. We just made this last night and it was delicious! I agree with previous posts that although it takes some time, the outcome it totally worth it!

    ReplyDelete
  66. Do you think this could be frozen to be eaten later?

    ReplyDelete
  67. Heather Trautman10/9/13, 1:35 PM

    We made these on Sunday, and they are AWESOME!!!
    Gina, I have never had a recipe of yours that I didn't like!! Thank you so much for dedicating so much time to helping others create fantastic meals at home!

    ReplyDelete
  68. These were fantastic! I pureed the squash together with the sauted onions and garlic. The sauce was so flavorful! I put these in disposable foil containers, two at a time and froze them. When thawed they baked up beautifully! These are something I will make to stock my freezer! Delicious!

    ReplyDelete
  69. I made this tonight and both my 4 year old and 3 year old devoured it. Disclosure: They're not terribly picky, but they're also not easily impressed and my 4 year old still said that this one's a "keeper." My husband loved it too!

    ReplyDelete
  70. Made this recipe tonight and it was amazing! Part of the rolls I made following the exact recipe the other half I added ground turkey and it tasted just as great. This the third dish I made from this site and I love how easy the instructions are to follow.



    ReplyDelete
  71. It might be good with some fried crumbled Bob Evans sausage in it.

    ReplyDelete
  72. I made this last night and I LOVED IT!! THANKS!

    ReplyDelete
  73. I made this last night, with some modifications based on what I had available. Instead of rolls we made a regular lasagna using whole wheat no-boil noodles that we got from Target. I used part skim ricotta because I can never find fat free and 3/4 cup cheese on top. I calculated 11 points for 1/4 of the 9x9 pan. It was SOOOOO good! I will definitely be making this again. My husband, who doesn't like butternut squash or spinach, chose something else for dinner, but tried mine and said it was ok, but he wouldn't do it again. For me, it was delicious and the left overs will go to work with me! I will do it again, but next time I'll add more garlic to the butternut sauce. If you love fall flavors this one is a winner.

    ReplyDelete
  74. how do I freeze these?? cook first and then freeze the rolls separately??? I'm excited as a vegetarian/gluten free person, this sounds heavenly.. i have been buying frozen meals for lunch that are gluten free and organic and paying tons of money.. so want to freeze things that i can eat from my own kitchen without preservatives... can you help on how to freeze anyone???

    ReplyDelete
  75. Didn't really care for these. I had about half a roll and thought they were delicious, but kept eating and realized the squash just wasn't doing it for me. I do really like the idea of lasagna rolls though--I'll just have to stay with marinara sauce :)

    ReplyDelete
  76. I followed everything exactly, including putting the ricotta mixture into a 1/3 cup measuring cup for each noodle, but came up short. There was only enough mixture for 7 noodles, and that was really pushing it.

    ReplyDelete
    Replies
    1. i had the same problem! Maybe next time I'll add more spinach since it's no points (bought a 10 oz frozen package so I wouldn't have to measure...oh well)

      Delete
    2. I used a tablespoon and a half of filling on each noodle and spread it evenly over each noodle and that seemed to work perfectly

      Delete
  77. We're in love with your blog and the scrumptious recipes you create! This being one of them :) Thanks!

    ReplyDelete
  78. I made these last night & they were delicious! You've done it again Gina. Another yummy meal.

    ReplyDelete
  79. How can I make these without an immersion blender?

    ReplyDelete
    Replies
    1. Yes you can just mash the squash with a fork. It will be tender enough.

      Delete
  80. I made these with gluten free lasagna noodles. They were hard to spread out and kind of got torn up. The end result was pretty delicious, though.
    I would suggest making the ricotta and butternut squash ahead of time so its not overwhelming making everything at one.

    ReplyDelete
  81. this looks delish - I use mountain bread for my cannelloni so i might do the same for this... less carbs, easy to roll and same texture

    ReplyDelete
  82. Just wondering if these can be frozen with the butternut squash addition?

    ReplyDelete
  83. I made this last night and it was amazing! I wanted to eat the sauce directly...you have changed my views of butternut squash options! Thank you!

    ReplyDelete
  84. I am preparing this for tonight's meal and am concerned that the noodles will dry out during the baking process - any tips? Thanks!

    ReplyDelete
  85. I made this the other day, but instead of using pasta I used eggplant slices that were lightly grilled. It was very good!!!

    ReplyDelete
  86. I tried this the other day and I must have done something wrong as they smelled and looked good, but the filling was too dry for me. I did put it all together one night and the next night baked it. Maybe that was the problem?

    ReplyDelete
  87. Thank you for this recipe! Everyone went back for seconds and probably would have gone back for thirds if I had made more. Even my father, who is stuck in his ways when it comes to food, enjoyed this (that's a real feat)! Thanks for keeping my family fed and me on my daily PPs.

    ReplyDelete
  88. This was so yummy! I made this as a whole lasagna instead of the rolls. I also used fresh chopped spinach and whole wheat noodles. I didn't boil them, I just steamed them when the lasagna cooked. My hubby and my 2 yr old loved it, too!! Can't wait to make it again!

    ReplyDelete
  89. I made these tonight and substituted the ricotta cheese for light cottage cheese (less cal's & sodium), these turned out delicious! thanks for the recipe :)

    ReplyDelete
  90. Tried this the other night.. it was absolutely amazing!!

    ReplyDelete
  91. When I made this last night, I used the wheat lasagna noodles and just layered it instead of doing the rolls (layered 2x's=only 6 noodles). I wish I had used fresh spinach. The butternut squash that I used was 2 lbs when I bought it-I wondered, what is the cup quantity of 1 lb ?? I used all of it. Also-it doesn't say what oven temp should be. I cooked it at 350 covered, then uncovered and put it under the broiler for approx. 3 minutes to brown the top. Other than that-I stuck to the recipe above. It was great last night fresh out of the oven-but so much better today for lunch : )

    ReplyDelete
    Replies
    1. and . . can't believe I forgot to mention this - the aroma of the parmesan cheese cooking is simply intoxicating

      Delete
  92. I made this for some close friends last night. I am always shy to cook for anyone except my boyfriend. They all loved it and had seconds! It was very much worth the time and the battle with the butternut squash (pre-cut wasn't an option for me).

    ReplyDelete
  93. Meganelsbeth10/24/13, 10:31 AM

    I made this when I was in a hurry and didn't have time to do the squash. I used Dave's Gourmet butternut squash pasta sauce. A time saver and very good! I will make it the right way next time! But it is a wonderful recipe and I vote for it to be on your top 25 for the year!!

    ReplyDelete
  94. I have a can of pureed butternut squash from Whole Foods- would one can (15oz) be about the same as a 1lb squash?

    ReplyDelete
    Replies
    1. I had the same can and it worked just fine for me!

      Delete
  95. do you think this would work with a kobacha squash? My husband bought one instead of butternut squash and I don't quite know what to do with it?

    ReplyDelete
  96. Just had this for supper, it is amazing! We really enjoyed it.

    ReplyDelete
  97. I have one in the oven right now....didn't get 9 rolls though, 7 and that was keeping it slim on the toppings....looks great, smells great, and I am sure that it will taste great.....to the poster who asked about using oven baked noodles....Really???...think about it, how would you roll them....

    ReplyDelete
  98. Made this tonight as a lasagna instead of rolls (I mistakenly bought no-boil noodles). It was delicious and different. I'll definitely be making this again! Thanks!

    ReplyDelete
  99. Oh my gosh, I've made this twice in 2 weeks now... the second time my in-laws came for dinner and they love their meat, so I crumbled spicy turkey sausage into the filling- absolutely wonderful!

    ReplyDelete
  100. About how long does the squash take to boil?

    ReplyDelete
  101. This looks really delicious! I'm going to make if this week for one of our meatless dinners, but I'm curious about also trying it with eggplant instead of noodles. Any thoughts on how that might work out? I'm still going to make the pasta version, but I'm always on the lookout for ways to cut my pasta addiction and eggplant often makes a good noodle substitute. :)

    ReplyDelete
  102. Made this tonight as a lasagna (using Ronzoni high fiber noodles)and my daughters found it a little too sweet. Added one of our favorite secret ingredients--feta cheese--and that was what it needed. My younger ate 3 helpings.Will definitely try this again and will add that to the spinach ricotta. Plus a lot more onion!

    ReplyDelete
  103. Made this a couple weeks ago and making it again tonight. AWESOME recipe! Thanks, Gina!

    ReplyDelete
  104. I made this last weekend! roasted the squash instead of boiling it and used a little chicken broth to thin out the sauce. It was even better the next day for leftovers!

    ReplyDelete
  105. I came across this recipe on FB. My son has food allergies and tomatoes is one of the worst he has. The whole family absolutely loved it! I've made it once more and changed it up a bit. Thanks for this great dish!

    ReplyDelete
  106. So many others have already said it, but SO good. 2 veggies in one dish = happy gal. I followed the recipe fairly closely, but did not have shallots, so i used 1/4 of an onion, also happened to have part skim ricotta, but I'm sure it would be equally delish with the fat free ricotta, i added some sage to the sauce and tarragon to the filling bc i think those herbs particularly compliment butternut squash. great idea and recipe and results :) I can also proudly say mine look like the picture!

    ReplyDelete
  107. My Uncle Aaron recently got a six-month old Porsche Cayenne Hybrid by working online. great post to read click here

    ReplyDelete
  108. This was sooooo good! The only thing I did different was use 1.25 pounds of the squash because I like stuff extra saucy! Thanks for another great recipe!

    ReplyDelete
  109. C'était très très bon, merci beaucoup! :-)
    - It was so good, thank you so much!

    ReplyDelete
  110. That will be on my MEDITERRANEAN THANKSGIVING TABLE THIS YEAR. :) Thanks Gina

    ReplyDelete
  111. This looks wonderful. You could also try using zucchini for noodles as they are easy to roll up as well. Great ingredients. Can't wait to make this. Thank you :)

    ReplyDelete
  112. This was delicious!!! I will be making this a lot.

    ReplyDelete
  113. This is in the oven now. I made a few changes: I used whole wheat pasta that needs to be boiled and I only used white pepper. I added some nutmeg and basil to the ricotta mixture. While the onion and garlic were cooking, I added in about 14 cup of white and let it cook down then I added in the squash with a bit more white pepper. I used and ice cream scoop to add the ricotta to the lasagna. I had some left over so next time I will be using 10 lasagna.

    ReplyDelete
  114. Well, after reading the reviews I wonder if I did something wrong! To me this was ok, but very bland. I added a lot of salt and pepper but it needed a whole lot more. I think I would try it again, but add some sage to the sauce, or possible some fresh grated nutmeg. I would also add a little sugar to the ricotta mixture. Oh, and instead of spinach I will use kale, it tastes so much better than spinach in something like this. It was a good start, but I will make some changes next time.

    ReplyDelete
  115. I plan on making it tonight, but not rolling the noodles. It is for work and I think if I lay it out like a regular lasagna I will get more out of it, Your thoughts please. Should I just stay with rolling them or is it no different? Comments please.

    ReplyDelete
  116. Thinking of making these for Thanksgiving but adding mushrooms. Or possibly using Kale and Mushrooms similar to the Mushroom Kale Lasagna Rolls only with the Butternut Squash Sauce rather then Tomato Sauce. Any suggestions? Has anyone added Mushrooms to this recipe? Thanks :)

    ReplyDelete
  117. These were delicious! Only one problem ... it's hard to eat just one :)

    ReplyDelete
  118. Hi, I made this w regular noodles and it came out great... but now i am making it w/ De Boles gluten free rice lasgna... which you can't roll. The box says to cook for an hour, but skinny taste says 40 min. we shall see.. woo hoo!

    ReplyDelete
  119. Think this would work in the slow cooker???

    ReplyDelete
  120. OMG making this now. The extra sauce is about to become extinct. My daughter and I keep on pick pick picking at it...it's almost gone! Can't wait to try the whole dish! Thanks again Gina :)

    ReplyDelete
  121. I made this last month and we loved it! Thanks. In fact we loved it so much that I'm planning on serving this for dinner over the holidays to guests. Any suggestions what to accompany it with?? We're trying to stay away from bread.

    ReplyDelete
  122. Delicious! I feel like I can always count on your recipes to be a success. I did modify the recipe, based on some of the comments. I increased the sauce. I am interested in reducing the amount of dairy I eat, so I swapped out the ricotta for firm tofu (pressed to extract some of the water) - side benefit...it's half the calories and fat of ricotta. I added some fresh sage to the shallot/garlic saute. I also par-boiled the noodles in the same water that I cooked the squash in to avoid dirtying another pot (I had to add a bit of fresh water to come up to the appropriate level, and it worked fine). Another "keeper" recipe. Thank you!

    ReplyDelete
  123. This comment has been removed by the author.

    ReplyDelete
  124. I made this recipe last night for dinner and it was delicious! I accidently added the Italian shredded cheese to the ricotta/egg/parmesan mixture, but I just added extra on top and it still turned out great! Thank you for the wonderful recipe, I can't wait to try more!

    ReplyDelete
  125. Did you have a similar recipe with tofu and marinara? I swore I had gotten it off of this site but now I am not so sure!

    ReplyDelete
  126. Can you make this a day ahead, so it is ready to pop in the oven when you get home from work?

    ReplyDelete
  127. Gina, I just popped this in the oven for the first time. We'll be taste testing soon. But when I got down to my last two lasagna noodles, I had to do half of 1/3 C. of the cheese and spinach filling because I ran out! I used 15 oz of ricotta, 10 oz of spinach, a large egg, 1/2 C. parm cheese and salt and pepper. I used a 1/3 measuring cup to carefully measure out the filling for each noodle and I was still short.... Should I have used scant 1/3 cup?

    ReplyDelete
  128. I was inspired by this to make a regular layered lasagna with homemade spinach whole wheat noodles (plus I added chicken!). Delish!

    ReplyDelete
  129. I love your site! There hasn't been one recipe I've made that I haven't enjoyed. Could I make this with frozen butternut squash? Thank you!

    ReplyDelete
  130. I've made this several times and love it.

    Just wanted to share my changes in case other people are looking to mix it up a little - I replaced the ricotta with a mixture of firm tofu, cottage cheese, lemon juice, parsley, basil and garlic salt.

    I was looking for ways to get more into tofu and this dish made it happen!

    ReplyDelete
  131. Do you think premaking the sauce and freezing it would be ok?

    ReplyDelete
  132. Just made this tonight, and it was soooo good! The flavors went so well together.

    ReplyDelete
  133. I just made this and it's delicious! Used whole wheat noodles which seemed to really compliment the squash! Thanks!

    ReplyDelete
  134. I made this several months ago. I sort of liked it but would probably have enjoyed it more had I not OD'd on the squash. The squash was big (about 3#) and I used all the mixture instead of saving for another day and it was just too much! I did freeze leftovers and I know I need to eat it but because of the mistake I made I can't bring myself to. :( Lesson learned.

    ReplyDelete
  135. Love this site and up until now I haven't found anything I don't like. However, I made this lastnight and was very disappointed. It didn't have any taste at all to me, maye I left something out or something went wrong. Will still be trying new things on here though.

    ReplyDelete
  136. Does the egg serve a purpose in the spinach/cheese mix? I've never used one in my fillings and was wondering what it is for??

    ReplyDelete
  137. This was delicious, we all loved it very much. Thank you. Amybeth Hurst, Portland, ME

    ReplyDelete
  138. I just found your site about 10 days ago, and I've already made at least 3 meals from it, and based on those successes, I've already picked up your cookbook!
    We made this last night, and I was blown away by how good it was. I've never been a huge fan of any kind of squash, but I thought it was worth a try. And OMG am I so glad I tried it!!
    Perfect Sunday night dinner, and it gave us lots of leftovers for busy nights in the following week.
    The only changes I made were using part skim ricotta (as that's all the grocery store had), and adding a bit of light cream to the butternut squash sauce.

    Even my Hubby (who really doesn't like WW-friendly recipes thanks to his mom being on WW when he was young) loved it and couldn't stop raving. So great, looking forward to leftovers tonight!

    ReplyDelete
  139. Just bought your cookbook and compared the cookbook recipe for this dish to this one on your website. The cookbook does not have the 1/2 cup parmesan in the list of ingredients. So glad I looked at your website!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.