Butternut Squash Lasagna Roll Ups
Easy
Marcy
Marcy

Butternut Squash Lasagna Roll Ups

9 minutesPrep time

25 minutesCook time

1024 cal.Per serving

Ingredients for 1

Lasagna noodles

2

Lasagna noodles

Butternut squash (frozen)

1 cup

Butternut squash (frozen)

Ricotta cheese

3/4 cup

Ricotta cheese

Spinach (frozen)

1 cup

Spinach (frozen)

Garlic powder

1/2 tsp

Garlic powder

Mozzarella (shredded)

3/4 cup

Mozzarella (shredded)

Utensils

Pot (large), Baking dish, Oven, Stovetop

recipe

  • Step 1
    Preheat the oven to 375°F. In a pot of salted boiling water, cook the lasagna noodles according to package instructions. Prepare a sheet tray with a drizzle of oil. Drain the noodles & lay in the oil to prevent sticking.
  • Step 2
    Heat a drizzle of oil in a small pot over medium heat. Add the frozen butternut squash, 2 tbsp of water & a pinch of salt. Stir & cook for 5-7 min. Smash into a purée with the back of the spoon.
  • Step 3
    Turn off the heat & add garlic powder. Add half the ricotta cheese & mix well to combine. Stir in your favorite seasonings like Italian seasoning & crushed pepper flakes. Transfer the mixture to a bowl & set aside.
  • Step 4
    In the same pot, add frozen spinach & a tbsp of water over medium heat. Stir & cook for 4-5 min or until softened. Reduce the heat to low. Add in half the mozzarella cheese & mix until melted. Turn off the heat & add the remaining ricotta, salt & pepper. Mix it all together until combined & creamy.
  • Step 5
    Take the cooked lasagna noodles & spread a layer of the butternut squash mixture on each noodle. Add a layer of the spinach mixture on top.
  • Step 6
    Roll up each noodle into a spiral & arrange in a baking dish.
  • Step 7
    Top with the remaining mozzarella cheese. Bake in the oven at 375°F for 10-15 min. The cheese should be melty & bubbly on top! Serve hot garnished with fresh basil & grated parm if you have! For a saucier finish, heat up your favorite marinara sauce to serve on top! Enjoy!