Creamy Butternut Squash Lasagna Roll Ups are the perfect fusion of autumn’s sweetest squash and melty cheeses, all wrapped up in tender pasta sheets. Roasted butternut squash puree blends with herbed ricotta and mozzarella for a silky swirl, while marinara sauce bakes everything to bubbly, golden perfection. With layers of flavor in every bite, this intermediate-level dish feels fancy but comes together on any weeknight. Give your dinner rotation an upgrade—your kitchen (and taste buds) will thank you!
Key Ingredients
Before we dive into rolling and baking, let’s gather the essentials that make these lasagna roll ups shine:
- 12 lasagna noodles: Sturdy pasta sheets that become tender yet firm enough to hold the squash and cheese filling.
- 1 medium butternut squash, peeled and cubed: Roasts to sweet, velvety perfection for the base of the creamy puree.
- 2 tablespoons olive oil: Helps roast the squash evenly and adds a subtle fruity richness.
- 1 small onion, chopped: Builds savory depth when mixed into the ricotta filling.
- 2 cloves garlic, minced: Infuses aromatic warmth throughout the cheese mixture.
- 1 cup ricotta cheese: Creamy binder that lightens the filling with a tender texture.
- 1 cup shredded mozzarella cheese: Melts delightfully over the roll ups for that irresistible cheesy pull.
- 1/2 cup grated Parmesan cheese: Provides a sharp, nutty kick to balance the sweet squash.
- 1 egg, beaten: Binds the ricotta and squash puree for a cohesive filling.
- 1/4 teaspoon ground nutmeg: Adds a hint of earthy spice that complements autumn squash notes.
- Salt to taste: Enhances all flavors, from squash sweetness to cheese savoriness.
- Ground black pepper to taste: Offers a mild heat that rounds out the dish.
- 1 cup marinara sauce: Coats the roll ups in tangy tomato warmth and keeps them moist as they bake.
How To Make Creamy Butternut Squash Lasagna Roll Ups
Rolling up these lasagna bundles is easier than it looks, and the end result is a showstopper on your dinner table. You’ll roast and puree the squash, prepare a savory cheese filling, cook your noodles to just the right texture, then assemble and bake until everything is harmoniously golden and bubbling. Follow each step carefully for a perfectly cohesive dish that’s creamy, cheesy, and packed with fall flavors.
1. Preheat and prepare: Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Roast squash: Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on the prepared sheet and roast for 25–30 minutes until tender and lightly caramelized.
3. Make the puree: Let squash cool for a few minutes, then transfer to a blender or food processor. Add ground nutmeg and blend until ultra-smooth and creamy.
4. Cook noodles: While the squash roasts, bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, about 8–10 minutes. Drain and lay flat on a clean, lightly oiled surface.
5. Mix cheese filling: In a mixing bowl, combine ricotta, half of the mozzarella, grated Parmesan, beaten egg, minced garlic, chopped onion, salt, and pepper. Stir until all ingredients are well incorporated.
6. Assemble roll ups: Spread about two tablespoons of squash puree evenly over each noodle. Spoon two tablespoons of the cheese mixture on top and spread gently to the edges.
7. Roll and arrange: Roll each noodle tightly from one end to the other. Place seam side down in a lightly greased baking dish, arranging rolls snugly side by side.
8. Top and cheese: Spoon marinara sauce over the tops of the roll ups, ensuring each is covered. Sprinkle with the remaining mozzarella cheese for a golden finish.
9. Bake: Reduce oven temperature to 375°F and bake for 20–25 minutes, until cheese is melted and slightly golden around the edges.
10. Rest and serve: Remove from oven and let roll ups rest for five minutes before serving. This allows the filling to set and makes portioning neat and easy.
Serving Suggestions
These roll ups are irresistible on their own, but a few thoughtful accompaniments can turn dinner into a full feast. Here are some ideas to elevate every plate:
- Fresh basil garnish: Sprinkle chopped basil leaves over each roll up to add a bright, herbal note and vibrant color contrast.
- Drizzle of extra virgin olive oil: A light swirl of high-quality olive oil just before serving adds fruity richness and a glossy finish.
- Simple arugula salad: Toss peppery arugula with lemon juice, olive oil, and a pinch of salt for a crisp, refreshing side.
- Garlic bread: Serve warm, crusty garlic bread on the side for soaking up any extra squash puree and marinara.
Tips For Perfect Creamy Butternut Squash Lasagna Roll Ups
Getting every roll up uniform and delicious is easier with a few insider tricks. Whether you’re batch-prepping or aiming for the creamiest filling, these notes will help you nail it:
- Any leftover squash puree can be frozen for later use in soups or pasta.
- Assemble the roll ups a day ahead and refrigerate covered to save time on the day of baking.
- For a gluten-free option substitute the lasagna noodles with your favorite gluten-free pasta sheets.
- Store leftover roll ups in an airtight container in the refrigerator for up to three days.
How To Store It
Once you’ve enjoyed your creamy roll ups, keeping them at peak flavor is straightforward. Proper storage ensures you can savor leftovers or prep in advance without losing that fresh-baked appeal:
- Refrigerator: Place cooled roll ups in an airtight container and refrigerate up to 3 days. This keeps cheeses creamy and prevents dryness.
- Freezer: Freeze individual roll ups or the entire dish for up to 2 months. Wrap tightly in plastic wrap and foil to avoid freezer burn. Thaw overnight in the fridge before reheating.
- Pre-assembled, unbaked: Assemble roll ups, cover the dish tightly with foil, and refrigerate up to 24 hours. Add sauce and cheese just before baking.
- Component storage: Store extra squash puree and cheese filling separately in sealed containers for up to 3 days—mix and roll when you’re ready to bake.
Frequently Asked Questions
Here are quick answers to common queries about these squash-filled roll ups:
- How long does it take to prepare this Creamy Butternut Squash Lasagna Roll Ups from start to finish?
From start to finish you’re looking at about 80 to 90 minutes. That includes 10 minutes to peel, cube, toss, and preheat; 25–30 minutes roasting the squash; 5 minutes cooling and blending into puree; 10–15 minutes cooking noodles and mixing the cheese filling; 20–25 minutes baking the assembled roll ups; and a final 5-minute rest before serving.
- Can I prepare any components of this recipe ahead of time?
Yes. You can roast the squash up to three days in advance, blend it into puree, and store it covered in the refrigerator. You can also assemble the roll ups a day ahead, cover the baking dish, and refrigerate. When you’re ready, bring the dish to room temperature for about 15 minutes, spoon on the marinara and remaining cheese, then bake as directed.
- What’s the best way to prevent the lasagna noodles from sticking or tearing during assembly?
After cooking the noodles al dente, drain them and immediately lay them flat on a clean surface or baking sheet. Lightly drizzle or brush each noodle with olive oil or a little cooking spray, and if they still feel hot you can rinse under cold water to stop the cooking and keep them supple. This helps them stay separate and flexible for rolling.
- How should I store and reheat leftover roll ups?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the roll ups in a baking dish, cover loosely with foil, and warm in a 350°F oven for 10–15 minutes until heated through. You can also microwave individual portions for 1–2 minutes on medium power, though the oven method helps maintain texture.
- Can I make this recipe gluten-free?
Absolutely. Substitute 12 gluten-free lasagna sheets or noodles, cook them according to package instructions until al dente, then proceed with the recipe exactly as written. The assembly, baking time, and other ingredients remain the same.
- My squash puree seems too thin. How can I thicken it before assembling?
If the puree is too watery, transfer it to a saucepan over medium heat and simmer, stirring occasionally, until excess moisture evaporates and it thickens. Cool slightly before spreading on the noodles to prevent a soggy assembly.
- Why is it important to let the roll ups rest for five minutes after baking?
Resting allows the cheeses and squash filling to set so they hold together when you serve them. Cutting into the roll ups too soon can cause the filling and sauce to run, whereas a short rest gives you neat, portionable servings.
What Makes This Special
These Creamy Butternut Squash Lasagna Roll Ups stand out because they combine silky squash puree, herbed ricotta, and bubbling mozzarella in a playful, roll-up format that’s both comforting and elegant. They’re perfect for impressing dinner guests or treating your family to something special without the fuss of traditional layered lasagna. Feel free to print this article and save it for cozy nights in—then swing back here to share how your roll ups turned out or ask any questions. Happy rolling!
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Creamy Butternut Squash Lasagna Roll Ups
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dishes
Description
Layers of silky roasted squash puree, herbed ricotta, and melty mozzarella are rolled into tender pasta sheets, baked under marinara until golden and bubbling at the edges.
Ingredients
- 12 lasagna noodles
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg beaten
- 1/4 teaspoon ground nutmeg
- salt to taste
- ground black pepper to taste
- 1 cup marinara sauce
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil and a pinch of salt and pepper then spread in a single layer on the prepared sheet and roast for 25 to 30 minutes until tender.
- Allow the roasted squash to cool slightly then transfer to a blender or food processor add ground nutmeg and blend until smooth.
- While the squash roasts cook the lasagna noodles in a large pot of salted boiling water until al dente then drain and lay flat on a clean surface.
- In a mixing bowl combine ricotta cheese half of the mozzarella cheese grated Parmesan egg minced garlic chopped onion salt and pepper mixing until well incorporated.
- Spread about two tablespoons of the squash puree evenly over each lasagna noodle then spoon about two tablespoons of the cheese mixture over the puree and spread gently.
- Roll up each noodle from one end to the other and place seam side down in a lightly greased baking dish.
- Spread the marinara sauce over the tops of the roll ups and sprinkle with the remaining mozzarella cheese.
- Reduce oven temperature to 375 degrees F then bake for 20 to 25 minutes until the cheese is melted and slightly golden.
- Remove from oven and let the roll ups rest for five minutes before serving to allow the fillings to set.
Notes
- Any leftover squash puree can be frozen for later use in soups or pasta.
- Assemble the roll ups a day ahead and refrigerate covered to save time on the day of baking.
- For a gluten-free option substitute the lasagna noodles with your favorite gluten-free pasta sheets.
- Store leftover roll ups in an airtight container in the refrigerator for up to three days.