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Roasted Garlic Butternut Squash Lasagna Roll-Ups

Savory Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight

These Roasted Garlic Butternut Squash Lasagna Roll-Ups are an elegant, comforting dish that's perfect for meal prep and family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 roll-ups
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Adds natural sweetness and creamy texture; frozen squash can be used if thawed and drained well.
  • 1 head Garlic Enhances flavor depth; roasting transforms it into a sweet, mellow essence.
  • 15 oz Ricotta Cheese Provides creaminess; swap with dairy-free versions for a vegan-friendly filling.
  • 1 cup Mozzarella Cheese Melts beautifully for a gooey texture; opt for dairy-free cheese if needed.
  • 1/2 cup Parmesan Cheese Adds a nutty, salty flavor; can be replaced with nutritional yeast for a vegan option.
  • 1 tsp Dried Sage Introduces a unique herbaceous note; fresh thyme or rosemary can be lovely alternatives.
  • to taste Salt Essential for seasoning and enhancing flavor; adjust according to your taste preferences.
  • to taste Pepper Essential for seasoning and enhancing flavor; adjust according to your taste preferences.
For the Lasagna
  • 9 lasagna noodles Lasagna Noodles Form the heart of the dish; consider whole wheat for an extra fiber boost.
  • 2 tbsp Olive Oil Used for roasting, adds healthy fats; a great choice to complement the flavors in the dish.
  • 2 cups Marinara Sauce Moistens and enriches the flavor; feel free to use homemade or store-bought.
For the Garnish
  • 1/4 cup Fresh Parsley Brightens up the presentation and adds a touch of freshness; a lovely finish to your roll-ups.

Equipment

  • Baking sheet
  • Large Pot
  • Medium bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash. Toss it in a bowl with olive oil, salt, and pepper. Slice off the top of the garlic bulb, drizzle it with olive oil, wrap in foil, and place on a baking sheet with the squash. Roast for 25–30 minutes.
  3. Bring a large pot of salted water to a boil. Add lasagna noodles and cook them until just al dente, usually around 8–10 minutes. Drain and lay them flat on parchment paper to cool slightly.
  4. Scoop the roasted squash into a medium bowl and mash it. Squeeze roasted garlic cloves into the bowl, then mix in ricotta, mozzarella, Parmesan, sage, salt, and pepper until smooth and creamy.
  5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a lasagna noodle, spread 2–3 tablespoons of filling along its length, roll it to encase the filling, and place seam-side down in the dish. Repeat with all noodles.
  6. Pour remaining marinara sauce over the top of the roll-ups and sprinkle additional mozzarella cheese on top. Cover with foil and bake at 375°F (190°C) for 20–25 minutes.

Nutrition

Serving: 1roll-upCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze unbaked roll-ups for up to 2 months.

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