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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
0 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 457kcal
Author Nicole
Cost $25


  • 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)


  • 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. 
  • 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. 
  • 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. 
  • 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. 
  • Add the ricotta and 1/4 cup of parmesan cheese. Pulse just until combined. 
  • 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. 
  • 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. 
  • Serve with more parmesan cheese. 


Serving: 1serving | Calories: 457kcal | Carbohydrates: 34g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 460mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 1mg