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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 and Spinach Lasagna Rolls

4.66 from 50 votes
5
Cals:227
Protein:16
Carbs:29
Fat:5
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!
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!
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Yield: 9 servings
Serving Size: 1 lasagna roll

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:

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 lasagna roll, Calories: 227 kcal, Carbohydrates: 29 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2.5 g, Cholesterol: 30 mg, Sodium: 265 mg, Fiber: 3 g, Sugar: 3 g

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342 comments on “Butternut Squash Lasagna Roll Ups with Spinach”

      1. 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.

  1. 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.  

  2. 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!!  

  3. 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!

  4. Avatar photo
    Jennie Sherwood

    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👍 

  5. Avatar photo
    Charlotte baker

    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? 

    1. 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.

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

  7. 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!! 

  8. 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.

  9. 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!

  10. Avatar photo
    Willow Woodall

    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.

  11. 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.

    1. 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. 

  12. Avatar photo
    Margaret Crosby

    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!

  13. Avatar photo
    Delicatebeast

    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.

  14. Avatar photo
    Gabriella Potter

    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!!