Butternut Squash Spinach Lasagna Rollups
These Butternut Squash Spinach Lasagna Rollups are a fresh, veggie-packed twist on classic comfort food that's creamy, cheesy, and perfect for family dinners!
Servings: 6 servings
Ingredients
- 12 count lasagna noodles regular or no-boil
- 2 cups butternut squash peeled and cubed
- 1 cup fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for about 20-25 minutes until tender and caramelized at the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until just al dente. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- In a large bowl, combine the roasted butternut squash (mashed or pulsed if desired), fresh spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
- Spread a thin layer of marinara sauce on the bottom of your baking dish. Lay a lasagna noodle flat and spoon about 2-3 tablespoons of the filling along one edge. Carefully roll the noodle up and place seam side down in the dish. Repeat with remaining noodles and filling.
- Pour the remaining marinara sauce evenly over the rollups. Sprinkle the remaining mozzarella cheese over the top.
- Cover the dish with aluminum foil and bake at 375°F (190°C) for 25-30 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly browned.
- Let the rollups rest for 5 minutes before serving. Drizzle a little olive oil on top if desired and serve with your favorite side.
Equipment
- Large pot for boiling noodles
- Baking Sheet
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Blender or food processor (optional)
- Spatula or spoon
- Aluminum Foil
Notes
- Use sweet potato or pumpkin cubes as a substitute if butternut squash is unavailable or expensive.
- Frozen spinach can be used; thaw and squeeze out excess water before mixing.
- Prepare and assemble rollups a day ahead for easy meal prep.
- To reheat frozen rollups, bake covered at 350°F for 20-25 minutes after thawing overnight.
- Don't overcook noodles to prevent mushy rollups.