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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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!

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.

Video

Nutrition

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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341 comments

  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.

    Thanks