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Butternut Squash Lasagna Rolls

Butternut Squash Lasagna Rolls are cozy, rich and oh-so delicious. With only six ingredients, they're a cinch to throw together, and sure to impress a crowd.

Course Main Course
Cuisine Italian
Keyword lasagna roll ups, lasagna rolls, pasta, butternut squash pasta
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 457 kcal
Author Nicole

Ingredients

  • 1 medium to large butternut squash, halved
  • 2 tbsp + 2 tsp olive oil
  • 7 large garlic cloves, skin on
  • 3/4 cup whole-milk ricotta
  • 1 cup grated (good quality) parmesan cheese
  • 3/4 tsp kosher salt
  • 1 3/4 cup heavy cream
  • 12 lasagna sheets (You'll only need 10, but I like extra in case one breaks)

Instructions

  1. Preheat oven to 375 degrees. Fill the largest pot you have with water and bring to a rapid boil.  Grease a 9x12 baking pan with non-stick cooking spray. 

  2. Rub 2 tablespoons olive oil over the flesh of the butternut squash and the skin of the garlic cloves. Season the squash liberally with salt and pepper and place flesh-side down on a baking sheet. Sprinkle garlic around. Roast in the oven until the squash is fork-tender, about 45 minutes. Check the garlic about halfway through cooking and if it's soft, pull it out and continue to cook the squash. 

  3. While the squash cooks. Add a good amount of salt to the boiling water. It should taste as salty as the sea. Add remaining olive oil. Add lasagna noodles one at a time, stirring in between each addition so they don't stick. Cook until just under aldente. Use tongs to remove noodles and place on a baking sheet or flat surface. Make sure the noodles aren't stacked on top of each other. I like to to line them up on a baking sheet, then cover the baking sheet with plastic wrap or foil and continue to line up the pasta. 

  4. Once the squash and garlic are soft, remove from oven and cool completely. Scrape the flesh from the squash and transfer to a food processor. Remove the skins from the garlic and also place in the food processor. Process until smooth. 

  5. Add the ricotta and 1/4 cup of parmesan cheese. Pulse just until combined. 

  6. While the squash and lasagna noodles cook, make the sauce. Add the cream to a medium saucepan. Bring to a simmer. Whisk in remaining 3/4 cup grated parmesan cheese. Whisk until melted. Let the sauce simmer until thickened, about 3-4 minutes. Stir frequently. Season to taste with salt an pepper. 

  7. Spoon a little bit of the sauce in the bottom of the baking dish. Spread about 1/4 cup of the filling across the entire lasagna sheet. Roll up and place in the baking sheet, seam-side down. Repeat. Cover with sauce. Bake at 375 degrees until hot and bubbly, about 25-30  minutes. If you like the top a little crusty and charred, turn the broiler on for a minute or two until the tops are brown. 

  8. Serve with more parmesan cheese. 

Nutrition Facts
Butternut Squash Lasagna Rolls
Amount Per Serving (1 serving)
Calories 457 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 92mg31%
Sodium 460mg20%
Potassium 168mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 979IU20%
Vitamin C 1mg1%
Calcium 238mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.