Butternut Squash Lasagna Roll-Ups

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A delicious take on a classic family meal, these Butternut Squash Lasagna Roll-Ups blend all the comfort of spinach lasagna with the cozy autumn flavors of butternut squash. These lasagna rolls are perfect portions of delicious pasta, cooked in a full serving of veggies, that your whole family will love.

You’ll Love This

• Its lasagna made fun (and tidy)! Everyone loves lasagna, right? But waiting for it to cool is torture, and it still tends to become a mess as soon as you cut into it. These butternut squash and spinach lasagna rolls are a fun twist on a family favorite recipe, and they keep each portion nice and tidy.
• This butternut squash lasagna recipe is a great make-ahead meal! If you like to prep meals on the weekends for quick weeknight dinners, you’ll love these rolls. Prepare them ahead of time and store them in the fridge for up to a week. Let them sit on the counter for a bit to return to room temperature, and bake for a fast, delicious dinner!
• It’s a meatless meal packed with veggies! It may not seem like it, but a good butternut squash sauce packs a full serving of veggies on each plate. Your picky eaters will lick up this creamy sauce and get all the nutrition you look for in a vegetarian meal.

Instructions

Add cottage cheese, ricotta, 1/2 of the mozzarella, Parmesan, spinach, garlic, oregano, and sage along with a couple large pinches of salt and pepper to a large bowl.

Mix until well combined.

Pour 1/2 of the squash cream sauce into the bottom of a baking dish. Divide cheesy spinach filling mixture evenly between the noodles, spreading the mixture in an even layer across the surface of each noodle. You’ll use about a 1/3-1/2 cup or so of filling for each noodle. Gently roll each noodle up and place roll-ups seam side down in the sauce in the baking dish.

Drizzle roll ups with remaining sauce.

Sprinkle roll ups with remaining mozzarella cheese.

Cover tightly with foil and bake for 30 minutes. Remove foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.

Garnish with fresh parsley and enjoy!

Tips

• Salt your pasta water! Adding salt to your pasta water enhances the flavor of the noodles from the inside-out, as the water is absorbed. If you’re worried about the salt pitting your stainless steel cookware, be sure to wait until the water is boiling and then add the salt.
• This spinach lasagna makes a great freezer meal! Whether you’re planning ahead or looking for freezer meal ideas for a friend, these lasagna rolls are happy in the freezer for up to three months. Place uncooked rolls in a dish, covered with plastic wrap or tin foil, and tucked in a freezer bag.
• Grate your own cheese! If you have a few extra minutes, get a wedge of Parmesan instead of the pre-shredded stuff, and grate it at home. Pre-shredded cheese is coated with anti-clumping agents to keep it looking fresh in the bag. Those same additives, however, mean the cheese doesn’t melt as smoothly when you do want it to—like in delicious, creamy, butternut squash and spinach lasagna roll-ups!

Vegetarian Pasta Dishes

• Roasted Squash and Garlic Cream Sauce
• Creamy Vegan Sun-Dried Tomato Pasta
• Ravioli with Goat Cheese, Peas & Asparagus
• Veggie Loaded Greek Pasta Bake
• No Boil Cheesy Baked Pasta

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