Butternut Squash Lasagna Roll Ups

5 from 2 reviews

A delicious take on a classic family meal, this Butternut Squash Lasagna Roll-Up recipe blends 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.



  • 2 cups Roasted Squash Cream Sauce
  • 9 lasagna noodles, cooked al dente
  • 16 oz. 2% cottage cheese
  • 15 oz. whole milk ricotta
  • 8 oz. shredded mozzarella cheese, divided
  • 5 oz. shredded Parmesan cheese
  • 2 cups chopped fresh spinach leaves
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley, for garnish


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions, just until al dente. Be sure to salt your pasta water liberally!
  3. Drain noodles and use tongs to gently place on parchment or foil in a single layer to allow the noodles to cool and keep them from sticking together.
  4. In a large bowl combine cottage cheese, ricotta, 1/2 of the mozzarella, Parmesan, spinach, garlic, oregano, and sage along with a couple large pinches of salt and pepper.
  5. Pour 1/2 of the squash cream sauce into the bottom of a baking dish.
  6. 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. 
  7. Gently roll each noodle up and place roll-ups seam side down in the sauce in the baking dish.
  8. Drizzle roll-ups with remaining sauce.
  9. Sprinkle roll-ups with remaining mozzarella cheese.
  10. Cover tightly with foil and bake for 30 minutes.
  11. Remove foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
  12. Garnish with fresh parsley and enjoy!


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!

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