Butternut squash lasagna rolls with spinach and ricotta cheese on a baking dish.

why make this recipe

Butternut Squash Lasagna Rolls with Spinach Ricotta is a comforting and delicious dish that combines the sweetness of butternut squash with creamy ricotta and fresh spinach. This recipe is perfect for a cozy family dinner or a special occasion. Not only is it tasty, but it also offers a healthy twist on traditional lasagna, making it a great option for those looking to eat more vegetables.

how to make Butternut Squash Lasagna Rolls with Spinach Ricotta

Ingredients:

12 lasagna noodles
3 cups butternut squash puree
15 oz ricotta cheese
5 oz baby spinach, chopped
1 egg
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups marinara sauce
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Directions:

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles until they are pliable. Once cooked, lay them flat on a clean towel to cool.
In a bowl, mix together the ricotta cheese, chopped spinach, egg, half of the Parmesan cheese, garlic powder, salt, and black pepper.
Spread a thin layer of butternut squash puree on each noodle, followed by the ricotta mixture. Roll each noodle up from a short end.
Pour some marinara sauce into a baking dish and arrange the rolls seam-side down in the dish.
Spoon the remaining butternut squash puree and marinara sauce over the rolls.
Top with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Cover the dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15 minutes until the cheese is brown and bubbly.

how to serve Butternut Squash Lasagna Rolls with Spinach Ricotta

Serve the rolls hot from the oven. You can garnish with extra Parmesan or fresh herbs like basil for added flavor. Pair it with a simple salad or garlic bread for a complete meal.

how to store Butternut Squash Lasagna Rolls with Spinach Ricotta

If you have leftovers, let the dish cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the rolls. Make sure to wrap them well in plastic wrap and foil. They can last in the freezer for about 2 months.

tips to make Butternut Squash Lasagna Rolls with Spinach Ricotta

To save time, you can use store-bought butternut squash puree or frozen spinach.
Make sure not to overcook the noodles; they should be just pliable enough to roll.
Feel free to add other ingredients like mushrooms or zucchini if you like extra veggies.

variation

You can swap out the butternut squash for another puree, such as pumpkin or sweet potato, for a different flavor. Additionally, using different types of cheese, like feta or goat cheese, can add a unique twist to the recipe.

FAQs

Can I make these lasagna rolls ahead of time?
Yes! You can assemble the rolls and keep them in the refrigerator for up to a day before baking. Just make sure to cover them well.

What if I don’t have butternut squash puree?
You can use canned pumpkin or any other vegetable puree you prefer, such as sweet potato.

Can I add meat to the filling?
Absolutely! You can add cooked ground beef, turkey, or sausage to the ricotta mixture for an added protein boost.