Butternut Squash Lasagna Roll Ups with Spinach

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

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. You may also enjoy these Spinach Lasagna Rolls Ups and this gluten-free Noodle-less 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 hot – trust me, you want these in your life!

These lasagna rolls up turned out better than 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 or the vegetarians in your life. Trust me, you won’t miss it!

How To Make Butternut Squash Lasagna Roll Ups

To make the creamy butternut squash sauce, I boil the butternut squash until it’s tender, then puree it with enough liquid to create a silky, cream like sauce. Saute the sauce with garlic and shallots and add some Parmesan cheese at the end. The sauce comes out so cream and velvety without all the butter and cream.

To make it gluten-free, you can swap gluten-free noodles in it’s place.

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

More Butternut Squash Recipes

Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!
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4.60 from 42 votes
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Butternut Squash and Spinach Lasagna Rolls

227 Cals 16 Protein 29 Carbs 5 Fats
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Yield: 9 servings
COURSE: Dinner
CUISINE: American, Italian
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!


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:

  • 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


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



Serving: 1lasagna roll, Calories: 227kcal, Carbohydrates: 29g, Protein: 16g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 30mg, Sodium: 265mg, Fiber: 3g, Sugar: 3g
WW Points Plus: 6
Keywords: Butternut Squash and Spinach Lasagna Rolls, butternut squash lasagna, butternut squash recipes, Fast Lasagna, Vegetarian Lasagna

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  1. This was absolutely amazing!!!  Instead of noodles I used egg roll wrappers to make a cannelloni.  Absolutely delicious!!

  2. So good!! One of our favorites. We’d love to make it for freezer meals, any recommendations on cooking temp and cooking time? Since from frozen it may vary from the original recipe. 

    Thank you! 

  3. This has become one of my husband’s favorite dinners! Thank you for the recipe.

  4. What can I use instead of egg

  5. This is a lovely recipe! I double the sauce and add cottage cheese to filling mix. Great for the vegetarian, family and good enough for company!

  6. This was a little bland in my opinion, and extremely time consuming to make. Next time I’d season the squash and roast it to try to give it more flavor bc I couldn’t taste it at all. I’d use more butternut squash bc the pasta dried out where there wasn’t sauce. Luckily the whole family enjoyed it. I think with some tweaks this could be a 5 star recipe. 

  7. I enjoyed this very much as is!

  8. Extra salt and pepper plus cooked the kale, instead of spinach, with onion and garlic powder. We did roast the squash. Turned out delicious. 

  9. This was a good start but definitely needed more seasoning. I added basil and a little mozzarella to the stuffing, but that was not enough. Next time I will add some crushed red pepper or cayenne to the sauce, and as one reader suggested roast the squash instead of boiling it. I think it is definitely something I will make again, just with a few tweaks, but no major changes. 

  10. I’ve been going through many of the recipes in your cookbooks and I’ve been loving them, but this one fell a little flat for me. I followed the recipe to a ‘T’. Maybe next time I will try the other readers suggestions about adding nutmeg, or a few other spices!

  11. Was delicious! I changed a few steps by roasting the squash for 45 mins with sage and Italian olive oil and then thinning sauce with veggie broth. Also, I added brown sugar, cinnamon, and nutmeg when blending to make the sauce. Was very good!!! I also did 3 lbs of squash which was perfect for 1 package of lasagna noodles. Made 16 roll-ups. 

  12. Phenomenal recipe – it was so such a hit. I inadvertently used skinny lasagna noodles, and they worked just fine. I also used mozzarella instead of the italian cheese blend and still had a great dish at the end!

  13. Made this for Christmas for my vegetarian grand-daughter, everyone loved it.

  14. I love this recipe. I added crumbled sausage and fennel to it. It’s a little bland without some protein 

  15. Delicious! I made it with gluten-free noodles and ended up layering it more like lasagna because I couldn’t get my noodles to roll. But soo yummy either way!

  16. Made this tonight for dinner. It was very good!

  17. Can you make the sauce ahead of time?

  18. I found this recipe bland, not much flavour. My family liked it however. Any recommendations for next time to give it some kick? I did add the sage and brown sugar as someone else had recommended. The butternut squash purée on its own was delicious, but once mixed with everything else it lost its flavour. It was fun to try though! 

  19. This recipe was pretty good. I especially like the idea of rolling up lasagna noodles to mimic lasagna without the work. My only drawback would be the prep time is definitely more than 15 minutes. If you’re peeling and chopping a butternut squash and boiling the noodles this will run you about 45 minutes of prep time. I added a little sage to the butternut squash and it was great.  My husband said it’s a definite make again.

  20. What could be substituted for the spinach. I take blood thinners and can’t eat green leafy vegetables.


  21. Best new recipe I’ve made in a long time. Love it!!!

  22. Has anyone tried freezing this dish? If so, does it freeze well? Loved the recipe!

    • Yes, freezes well.

      • Freeze before or after cooking? This is a favorite recipe of my family’s, but I made some for a friend who might want to freeze it. Should I deliver it cooked or uncooked?

        Not bland if you get the right balance of salt and pepper and I go a bit heavy on the shallots and garlic.

  23. it was simply amazing and my husband wants me to make it agin!

  24. Better the 2nd day!  I was torn between this recipe and the Noodle-less Butternut Squash/Sausage Lasagne, so I added the sausage and used fresh spinach wilted into the cooked sausage.  Doubled the squash sauce.  

    Y’all…..I could lick the plate!  The sauce is fantastic, and the addition of Italian Sausage just put this recipe over the top for my family.  Definitely a keeper!  Obviously, the addition of sausage changes the nutritional value, so keep that in mind if you decide to change it up like I did.  

  25. I couldn’t decide between this recipe and the Noodle-less Butternut Sausage Lasagne, so I combined elements of the two.  I doubled the sauce (no changes), cooked Italian sausage and at the end, aded fresh spinach (a huge handful or two), and extra Mozzarella cheese.  It’s in the oven now and smells heavenly!

    Since I didn’t make the original recipe, I’m not going to rate it (I just don’t think its fair to change a recipe and then rate it – since, technically, its not the same!). 

    Edit:  Dinner was AMAZING!!  

  26. Can you make this with fresh spinarch ?
    Thank you 

  27. This is SO good! After reading some comments about it being bland, I decided to add in a little nutmeg to the sauce. I don’t know if that specifically made a difference, but I didn’t find it bland at all! Otherwise, followed the recipe exactly. I’ll definitely make this again, but I’ll make a little extra sauce – it was a little light for me. Great recipe!

  28. Second time I have made this… is sooooo good and special! 
    I doubled the sauce and added more spinach and half a tub of Trader Joe’s fat free cottage cheese to filling and it made 12 fat rolls! Great recipe… healthy and special enough for entertaining.
    I coupled it with an arugula salad with beets, toasted nuts with basalmic vinegar👍 

  29. I was so excited to make this and did so tonight even though it was a week night. 
    I followed the recipe exactly. Made a huge salad to compliment. 
    Sat down and whoa wait a minute …
    It was not horrible but boy  was it bland. I don’t understand.  I saw the comments for salt and pepper- well yes I know what that is. 
    So probably won’t make it again but fun trying. Any ideas for it so bland? 

    • I added a pinch of sage and 1 tbsp splenda brown sugar and the puree was so good….I think I could’ve eaten that alone!! Good Luck.

  30. Fantastic recipe!  Was easy to make, delicious and even my anti vegetable husband liked the sauce!

  31. To the people who said this was bland (?) have you not heard of s&p?! Or do you not taste as you go? I’m sure that would have saved such drama as “dinner is RUINED! Wwhhaaaa”. Let me just say I made this as written and it is soo beyond delish I ate two rolls myself for dinner tonight and can’t wait for my leftovers tomorrow.  Thanks again Gina for another outta the parker!! 

  32. Loved this. I would make more sauce next time so it doesn’t dry out as much and the sauce was great! Also added some cooked crumbled sausage into the spinach ricotta mixture.

  33. Delicious. I’ve had my eye on this recipe for some time, but hadn’t made it because I’m the only one who would eat it in my house. Well, I finally made it and it’s so good. The butternut squash sauce I could lick off my plate. I’m adding this to the growing list of meatless favorites from Skinnytaste!

  34. Delicious! I made it exactly as written and I love it. I think it’s super important to add lots of salt and pepper or it could be bland.

  35. Delicious. Wasn’t sure how much I would like the squash. But I will definitely make it again. 

  36. As written, this seems really blah. What lasagna does not include herbs and spices and garlic? This seems like a good base but definitely needs a LOT of tweaking to bring it up to good.

    • It has garlic. And it has a herb. And salt and pepper…. I can see you wanting to add more still, to each their own. But it does already have the things you’re mentioning. 

  37. Many Northern Italians add nutmeg to any dish that has spinach and squash- I would add it to the spinach and to the squash. I would also add a pinch of red pepper flakes also.  I cannot wait to make this!

  38. I was feeling a bit lazy so I made this as a lasagna instead of rolls with the addition of some locally sourced ground pork (seasons with an Italian blend spice mix). IT WAS SO FLIPPING DELICIOUS!! Even my picky teenager and husband went all in. I will definitely keep this recipe in the rotation! I can’t wait to try it without meat too.

  39. I try to avoid pre shredded cheese due to the cellulose. What does the blend consist of?

  40. This recipe is absolutely delicious! One of the best things I’ve ever made homemade and super simple! I am going to be sharing this with everyone I know, because it’s just THAT good! Thank you for this recipe!!

  41. Am I able to use fresh spinach instead of frozen?

  42. I made this today and was dissapointed that it didn’t have a lot of flavor. I’m going to put marinara sauce over it and hope it will taste better.

  43. Made it for Easter dinner since my husband is unable to eat tomato sauce. I bought pre-cubed butternut squash and microwaved it in the bag. Added chicken broth to thin the puree. We both loved it, and he’s not a veggie eater! Even better reheated the next day for lunch. Great recipe.

  44. You will want to double or triple this recipe so that you can have it for days and days. I’ll be honest…I didn’t have high hopes for this recipe. I mean… butternut squash sauce?? seriously??

    I like it better than Original Lasagna with fatty sausage! My kids (I have 4 teenagers) and husband LOVE this meal. I have made it several times now and will NEVER tire of it. I might try to add chicken sausage to it if we start to tire of it, but I doubt that will ever happen.

  45. I made this for dinner tonight, and it was delicious! I ended up roasting the squash and using whole wheat lasagna noodles. It definitely tastes indulgent!

  46. 20 month old and 5 year old cleared their plates and husband said it was the best squash dish I have served! Thank you! 

  47. Wonderful recipe!  I never post comments, but I just had to thank you….
    I am new to Weight Watchers and, while searching for inspiration, found your website.  I just love it — The delicious recipes, the layout, the meal plans….  You make healthy eating enjoyable… and suddenly, cooking, planning meals for the week and embracing a new life style doesn’t seem so daunting.
    Thank you for all of your hard work and sharing your talent!

  48. Pingback: Skinnytaste Meal Plan (February 12-February 18) - The Healthy Cooking Source

  49. Gina thank you so much for sharing all your recipes.Everyone recipe I have made has been excellent,even my picky husband says they are great.It makes following weight watchers so much easier with all your great recipes.Thank you sooo much for taking your time and effort to do this,it is truly appreciated more than you could ever know.

  50. A lot of work but absolutely worth the sweat! So delicious and perfect if you are a meal prepper for the week like I am!

  51. Another well-tested recipe from Gina! Definitely a treat! A little extra garlic never hurt anyone ???? Just sayin

  52. Awesome, Awesome, Awesome…..my 92 year old father loved it as well my family…..Gret Recipe.

  53. I made this earlier this week and the only substitution was to use extra old (extra sharp you may call it) regular cheddar in place of the part skim cheese. It added a few points (7sp per roll) but it was soooo good, the tangy taste really worked well against the sweet squash. Will definitely make again!

  54. I’m eating it as we speak and I love it. I used frozen pureed winter squash and did not thin it. I will try that next time as well as baking it a few minutes longer.

  55. I made this tonight and it was absolutely disgusting. I’m so disappointed.. supper is ruined.

  56. Delicious! I bought peeled and cut squash to save time. Thanks for the yummy recipe.

  57. I have made this recipe numerous times since I found it two years ago.  I love love love this dish as is, no alterations..

  58. Pingback: 5 Things on Friday

  59. Can you use frozen pureed squash?

  60. I liked this in theory but mine turned out a bit dry – nor was it cheesy like in the photograph.  I think next time I will thin the sauce a bit, and add more cheese.  

    I didn’t read the instructions thoroughly and didn’t “frost” the noodles with the spinach mixture; I just blobbed it on one end and rolled up the noodle.  Oops!  That may have made a difference.  

    Potential!  I will definitely try it again:  pasta, squash and cheese — what’s not to love?  

  61. Pingback: 100 Weight Watcher Casserole Recipes with Smart Points – Recipe Diaries

  62. This has become a new favorite at our house!

  63. All though I love everything I’ve tried that you posted I don’t normally comment but I have to say I absolutely loved this recipe and so did my daughter. I will be making these again. Thank you.

  64. Thank You Gina for another great recipe.

  65. Hi Gina!

    Is there anyway to make this in advance? Could I prep the butternut squash sauce on day before – or even prep the whole roll ups the day before?

    can’t wait to try!!

  66. Pingback: {Meal Plan} My Dry January Attempt and Pinning & Planning Our Dinner Menu: Week of January 8 #DryJanuary - Run DMT

  67. is this freezer friendly as I want to make it but its would just be me

  68. Made this last night, first Skinnytaste recipe ever. I recently joined Weight Watchers and have seen people posting a lot of ST recipes. I followed this recipes exactly with 2 exceptions- I made this like a traditional lasagna (layered) and added ground turkey (my dad is recovering from surgery and he needed the protein). All 4 of us loved it. Even with the turkey addition the other ingredient amounts didn’t need any modifications. Thanks Gina!

  69. Made this last night and it was fabulous! Great recipe!

  70. Had this for dinner tonite!!!  So so GOOD!!  So tasty, especialy the sauce!!  Will be making this as one of my side dishes on Thanksgiving!!Thanks for your amazing recipes!! xoxo

  71. Great recipe, I serve with a bit of marinara or diced tomatoes on the side as low fat ricotta can be a bit dry.

  72. Can I make this the day before? Thanks!

  73. This was my kind of recipe, but I really did not expect my husband to like it. He loved it. Thank you.

  74. Would this be okay without the spinach? I’m not a fan of cooked spinach and wondering if I could just leave it out.

  75. Absolutely no flavor  it looked pretty, but wasn’t good at all

  76. I made these last night and they were really good! I tripled the garlic because often Skinny taste recipes are just not flavorful enough for me. I just read the comments were people added sage and that sounds like a great idea! I would do a little more shallots next time as well. Over all,,, another one for the rotation from this site! 🙂

  77. Do you think ground turkey would be good in this?

  78. I made this for dinner tonight. It is so good and one roll up with a slice of warm crusty italian bread really filled me up. Thanks so much for these great recipes!

  79. Pingback: Here Goes Nothing… | hrtaylor1288

  80. Pingback: What We Ate: Week 2 | The Donut Runner

  81. Hi Gina. I was thinking about using can pumpkin purée and adding new some Italian chicken sausgage. How much do you think this will skew the points?  Thanks!!

  82. I have made at least 20-30 of ginas recipes and this was my favorite BY FAR (the coconut cupcakes were a close second). So delicious.. A bit more time consuming than my usual go-to crock pots dinners but so incredibly Delish. I added shredded chicken to the lasagna and it was so so so good. Will be making this again for sure.

  83. Pingback: {Meal Plan} Pinning & Planning Our Dinner Menu and Remembering September 11 - Run DMT

  84. Has anyone tried freezing this? The recipe is to much for my husband and I (the kids won’t eat it) it sounds delicious! Just wondering if any had done this and froze it?

    • This is  the  2nd time that I have made this recipe & froze it. I usually use 2 small pans because I make meals for my daughter that just had a baby.  I always freeze her pan & we eat the other. They say it tastes great after it has been frozen. 

      • I forgot to mention that I make this as lasagna & not rolls.

      • Hi Kathy… Since you have frozen this recipe before… Do you have any tips for reheating? I will freeze it in roll form because I find it easy to serve. I don’t think it should make a difference.
        I am trying to make tonnes ahead of time to freeze so I have meals ready once baby arrives.


  85. Anyone tried to freeze this? I love to double my lasagna recipes to have a second in the freezer. Wondering if this recipe would freeze and reheat well?

    • I would like to make this today and freeze it, I’ve been searching trying to find someone that did freeze it and at what point and how it was. How did it work for you?

  86. I wonder what would happen if I used canned pumpkin instead of butternut??

  87. HI Am always worried with extra calories intake especially when we don't have the light version of Ricotta cheese in our country?? what would be an alternative for Ricotta cheese??

  88. Made this tonight and my 12 year old picky eater loved it as did my husband and I. This will be part of a regular rotation in this house. I think a little nutmeg might be nice. I used a combination of whole wheat and regular lasagna and fresh spinach instead of frozen. I also used more cheese on top.

  89. I am about to make this recipe for the third time. The only change I make is that I use whole wheat lasagna noodles. It is absolutely DELICIOUS!

  90. This was very tasty!

  91. I live in aurora, ontario. Anyone Know of a really good quality GF lasagna noodle I can use. Gina keep sending your awesome recipes.. !!!!
    happy New Year to all

  92. I made this for the second time tonight and usually after one time, I can cut down the time it takes for me to prepare a recipe, but no, I can't seem to spend less than 2 hours on this one. My husband commented that the kitchen looked like after Thanksgiving. I think I used every bowl and pot in the house. That said, worth it. So yummy.

  93. I just made this recipe and it's fantastic! I've never paired squash with pasta and cheese before and this exceeded my expectations! It yields nine servings, so after I cooked it to completion I divided the portions up into small containers, perfect for lunch on the go or dinner rush. Each lasagna is somewhat small but satisfying, so I suggest roasting green beans, broccoli or asparagus to pair with it, if you have a bigger appetite that day.

  94. I made this tonight. Wonderful and very filling when paired with a salad. Even my hubby and 2 of my kids ate it. More butternut squash recipes!

  95. Just made this, and WOW! So good! Love your recipes Gina!

  96. I would like to make this, but for 2 of us it's a lot. Has anyone frozen it for a future meal? Since it seems to take a while to make it would be a wonderful recipe to make once and serve twice!! If so, at what point in the preparation process would you freeze it? Thanks!!

  97. I made this for dinner a couple weeks ago and LOVED it. My boyfriend has been begging me to make it again; it's a little time-intensive for my schedule (cooking is not exactly my forte, so it takes me a while to make anything!), but totally worth it… and hard to not eat all the rolls at once! I was impressed, my boyfriend was impressed, and when he brought the leftovers to work the next day, his coworkers were impressed (with the smell — I didn't let him take the whole thing and he had no intent of sharing it). This is definitely going to be a regular on our winter menu!

  98. I haven't read through all the comments because I'm in the middle of making this recipe now from the cookbook. Just want to point out the 1/2 cup of Parmesan cheese for the cheese mixture in the rolls is missing from the cookbook ingredients.

  99. Made this for dinner tonight, trying to make some healthier meals. Husband is super picky but has been willing to try new recipes lately. We have made 5 other recipes from Skinny Taste and they were all delicious. This one was a flop with my family but I didn't think it was that bad. They are just used to regular lasagna. My husband said the sauce looked like baby food.

    The Mongolian beef and broccoli recipe is amazing though.

  100. This recipe is so good. My little boys love it. They ask for it all the time. I used dried food to make this and it tasted amazing. If you want to try it with dehydrated food then visit where I got my dehydrated food. Thanks.

  101. 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!

  102. 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!

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

  104. 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??

  105. 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.

  106. 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.

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

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

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

  110. 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!

  111. 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!

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

  113. 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?

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

  115. 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!

  116. 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!

  117. 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!

  118. 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.

  119. 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 🙂

  120. Think this would work in the slow cooker???

  121. 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!

  122. These were delicious! Only one problem … it's hard to eat just one 🙂

  123. 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 🙂

  124. 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.

  125. 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.

  126. 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.

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

  128. 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 🙂

  129. That will be on my MEDITERRANEAN THANKSGIVING TABLE THIS YEAR. 🙂 Thanks Gina

  130. C'était très très bon, merci beaucoup! 🙂
    – It was so good, thank you so much!

  131. 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!

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

  133. 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!

  134. 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!

  135. 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!

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

  137. 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!

  138. 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. 🙂

  139. About how long does the squash take to boil?

  140. 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!

  141. 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!

  142. 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….

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

  144. 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?

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

  146. 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!!

  147. 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).

  148. 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 : )

  149. Tried this the other night.. it was absolutely amazing!!

  150. 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 🙂

  151. 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!

  152. 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.

  153. 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?

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

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

  156. 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!

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

  158. 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

  159. 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.

  160. How can I make these without an immersion blender?

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

  162. We're in love with your blog and the scrumptious recipes you create! This being one of them 🙂 Thanks!

  163. 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.

    • 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)

    • 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

  164. 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 🙂

  165. 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???

  166. 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 9×9 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.

  167. I made this last night and I LOVED IT!! THANKS!

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

  169. 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.

  170. 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!

  171. 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!

  172. 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!

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

  174. 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!

  175. 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.

  176. 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

  177. 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!

  178. 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!

  179. 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!

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

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

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

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

  184. 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.

  185. 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!

  186. 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.

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

  188. 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.

  189. Could I use fresh spinach instead of frozen?

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

  191. 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.

  192. 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 😉

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

  194. 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!

  195. 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!

  196. 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.

  197. 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!

    • The spicy turkey sausage sounds like a great addition!!! I used spinach and arugula in the filling – it was so delicious!

  198. 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!

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

  200. 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.

  201. 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.

  202. Those are awesome clicks and looking yummy 🙂

  203. 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. :/

  204. 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!!

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

  206. 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.

  207. 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!

  208. 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!

  209. wow, that looks lovely. perfect for this time of year…

  210. Mmmm…looks good! 🙂

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


  212. 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!

  213. 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.

    • 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.

  214. 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? =)

  215. 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?

    • 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.

  216. 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!! 🙂

  217. love this look amazing!!

  218. 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!

  219. 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.

  220. 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.

  221. 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.

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

    Natasha @ Serenity You

  223. 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.

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

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

  226. 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 🙂


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

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

  229. That looks divine, Gina!! Love butternut squash filing 🙂

  230. 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!

  231. Would this freeze well?

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

  233. Mmm definitely a must try this fall

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

  235. 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.

  236. 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!

  237. 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.

    • 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!

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

    • 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

    • use a veggie peeler. works very well

    • 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!

    • 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.

    • 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.

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

    • 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!

    • I also find it convenient to buy one that's pre-cut!

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

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

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

    • 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 😉

    • 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.

    • Go to Costco and buy it peeled, and cubed

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

    • 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.

    • Pay the small extra the grocery store charges you to slice it up for you – it is well worth it!

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

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

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

    • 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.

      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.


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

    • 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.

    • Fat is an enemy if you try to lose weight.

    • 1st time i made this i substituted zucchini for the lasgna noodles, it was awesome. I am making it today but this time i'm going to use eggplant instead of zucchini. Perfect for the wheat belly way. I also use all fresh grated cheeses.