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.