Butternut Squash Lasagna Roll Ups So Creamy You’ll Faint

Oh my gosh, you guys – I have to tell you about my latest obsession: butternut squash lasagna roll ups! It all started last fall when I had a mountain of squash from my CSA box and a serious craving for comfort food. Traditional lasagna felt too heavy, but these little roll-ups? Absolute perfection. They give you all that cozy, cheesy goodness with a sneaky healthy twist. I love how the sweet squash pairs with the savory cheeses – it’s like autumn hugged your tastebuds. And the best part? My vegetarian friends go crazy for these at potlucks. Even my meat-loving husband asks for seconds (shh…don’t tell him it’s veggie!).

Why You’ll Love These Butternut Squash Lasagna Roll Ups

These roll-ups are my go-to when I want something cozy but don’t feel like spending hours in the kitchen. Let me tell you why they’re absolute magic:

Creamy and Comforting

That butternut squash and ricotta filling? It’s like velvet for your spoon. The nutmeg adds just the right warmth, and when it bakes with the mozzarella on top – oh boy! It’s the kind of dish you’ll crave on chilly nights or when you need a pick-me-up.

Quick to Assemble

No fancy techniques here – just spread, roll, and bake! I can have these ready in under an hour, even on my most chaotic weeknights. The noodles do most of the work for you, and the filling comes together in one bowl (fewer dishes – hallelujah!).

Vegetarian-Friendly

As someone who hosts friends with all sorts of diets, these roll-ups are a lifesaver. They’re satisfying enough for meat-eaters but completely plant-based (well, except for the cheese – but we’ll forgive that). Even my most skeptical carnivore friends clean their plates!

Ingredients for Butternut Squash Lasagna Roll Ups

Okay, let’s talk ingredients – and I mean the good stuff! Here’s exactly what you’ll need to make these dreamy roll-ups (trust me, every item plays a special role):

• 12 lasagna noodles – the sturdy kind that won’t tear when rolling (I like Barilla no-boil for extra convenience)
• 2 cups mashed butternut squash – roast it yourself or grab pre-cooked to save time (just make sure it’s smooth with no stringy bits)
• 1 cup ricotta cheese – whole milk for maximum creaminess, please!
• 1/2 cup grated Parmesan cheese – the real deal, not the powdery stuff in the green can
• 1 large egg – helps bind everything together (room temperature works best)
• 1/2 tsp salt – I use kosher salt for more even seasoning
• 1/4 tsp black pepper – freshly ground makes all the difference
• 1/4 tsp nutmeg – just a pinch, but it makes the squash sing!
• 1 cup shredded mozzarella cheese – packed measure (I always buy a block and shred it myself – melts so much better)
• 1 cup marinara sauce – your favorite jarred brand or homemade (I’m partial to Rao’s)
• 1 tbsp olive oil – for greasing the baking dish
• Fresh basil – for that gorgeous green garnish

See? Nothing too fancy – just good, honest ingredients that come together in the most magical way. Now let’s get cooking!

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How to Make Butternut Squash Lasagna Roll Ups

Alright, let’s get rolling – literally! This process is so simple, but I’ve got a few tricks up my sleeve to make sure your roll-ups turn out perfect every time. Just follow these steps, and you’ll have a gorgeous, bubbling dish ready in no time.

Cook the Noodles

First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s tackle the noodles. Cook them in a big pot of salted boiling water until they’re just al dente – about 8 minutes. You want them pliable but still with a tiny bite, or they’ll turn to mush when you roll them.

Here’s my secret: as soon as they’re done, I lay them flat on clean kitchen towels (no overlapping!) so they don’t stick together. A quick drizzle of olive oil helps too. Let them cool while you make the filling – this makes them way easier to handle.

Prepare the Filling

Now for the good stuff! In a big bowl, mix together your creamy mashed butternut squash, ricotta, Parmesan, and that all-important egg. Sprinkle in the salt, pepper, and nutmeg, then give it a good stir until it’s smooth and dreamy. Taste it – yes, raw egg and all! – and adjust the seasoning if needed. I usually add an extra pinch of salt because squash can be sweet.

Pro tip: If your squash mixture seems too thick, add a splash of milk or water to make it spreadable. Too thin? A little extra Parmesan will thicken it right up.

Assemble and Bake

Time for the fun part! Grab your cooled noodles and spread about 2-3 tablespoons of filling along each one, leaving about an inch at the ends. Roll them up tightly (but gently – no need to squeeze the life out of them!) and place them seam-side down in your greased baking dish.

Pour that glorious marinara sauce over the top – I like to let it drizzle down the sides so every bite gets some. Then comes the best part: blanket those babies with shredded mozzarella. Be generous! Pop them in the oven for 20-25 minutes until the cheese is golden and bubbly. If you want extra color, broil for the last minute (but watch closely!).

Let them rest for about 5 minutes after baking – I know it’s hard to wait, but this helps them set up so they don’t fall apart when you serve them. A sprinkle of fresh basil, and voilà – edible autumn magic!

These Butternut Squash Lasagna Roll Ups are the ultimate cozy comfort food—creamy, cheesy, and full of fall flavor. For another delicious way to enjoy butternut squash, try these Butternut Squash Pesto Crostini—a simple yet elegant appetizer that’s perfect for entertaining.

Tips for Perfect Butternut Squash Lasagna Roll Ups

After making these roll-ups more times than I can count (seriously, my neighbors start asking for them as soon as the leaves change), I’ve picked up some foolproof tricks to make them absolutely perfect every single time. Here are my can’t-live-without tips:

Use Pre-Cooked Squash for Speed

Listen, I love roasting my own butternut squash, but some nights? Ain’t nobody got time for that. Frozen pre-cooked squash or the refrigerated kind from the produce section works like a charm. Just make sure to drain any excess liquid – I usually pat it with paper towels. This little shortcut cuts prep time in half without sacrificing flavor.

Add Greens for Extra Nutrition

Want to sneak in some veggies? Stir a handful of chopped spinach (thawed and squeezed frozen works great) or kale into the filling. The colors look gorgeous, and it adds a nice texture contrast. My kids don’t even notice it’s there – shhh!

Prevent Soggy Noodles Like a Pro

Nothing’s worse than mushy lasagna noodles. Here’s my triple-threat defense: 1) Undercook the noodles slightly (they’ll finish in the oven), 2) Lay them flat to cool (no stacking!), and 3) Use a slotted spoon to lift them from the water so they don’t soak up extra moisture. Works like magic every time.

Make Ahead for Stress-Free Entertaining

These roll-ups are my secret weapon for dinner parties. Assemble them completely (sauce and all) up to a day ahead, cover tightly, and refrigerate. Just add 5-10 minutes to the baking time when they’re cold from the fridge. The flavors actually get better as they sit – bonus!

Variations for Butternut Squash Lasagna Roll Ups

One of my favorite things about this recipe? It’s like a blank canvas begging for creativity! Over the years, I’ve played around with so many delicious twists – here are my absolute favorites that still keep the soul of the dish intact.

Cheese Swaps That’ll Blow Your Mind

Ricotta is classic, but oh boy – try swapping in goat cheese for a tangy kick! I use equal amounts, and the creamy sharpness pairs beautifully with the sweet squash. For my dairy-free friends, blended silken tofu with nutritional yeast works surprisingly well (just add an extra pinch of salt).

And that mozzarella topping? Aged provolone gives it a sophisticated edge, while smoked gouda adds incredible depth. My Wisconsin-born aunt insists on cheddar-jack blend – “for bite,” she says. Honestly? They’re all winners.

Mix-Ins That Take It Next Level

Sautéed mushrooms are my go-to when I want something heartier. Just cook them down with garlic until all their liquid evaporates, then fold them into the squash mixture. Caramelized onions are another game-changer – their sweetness plays so nicely with the nutmeg.

For protein lovers, crumbled Italian sausage (cooked and drained) makes meat-eaters happy, while toasted walnuts add crunch without meat. Fresh sage? Divine. A handful of dried cranberries? Unexpectedly perfect for holiday meals.

Sauce Adventures

Marinara is classic, but why stop there? Alfredo sauce turns these into decadent “white lasagna” roll-ups. Pesto swirled into the filling gives major Italian vibes. One snowy night, I used butternut squash soup as the sauce – total comfort food magic!

My most daring variation? No sauce at all! Just brush the rolls with garlic butter before baking, then finish with lemon zest and extra Parmesan. Light, bright, and perfect for spring.

The moral of the story? Don’t be afraid to play with your food! These roll-ups forgive experimentation beautifully – just keep the squash-to-filling ratio roughly the same, and you really can’t go wrong.

Serving Suggestions

Okay, let’s talk about making these roll-ups the star of your table! I always serve them with something fresh and crisp to balance that rich, cheesy goodness. A simple arugula salad with lemon vinaigrette is my go-to – the peppery greens and bright acidity cut right through the creaminess like a dream.

For cozy nights, you can’t beat warm garlic bread on the side (I’m partial to the kind with parsley butter). If I’m feeling fancy, roasted Brussels sprouts with balsamic glaze make everything feel special. And here’s my little secret: a drizzle of chili oil over the top right before serving adds the perfect spicy kick that’ll have everyone asking for the recipe!

Honestly? These roll-ups are so satisfying, sometimes I just grab a fork and dig in straight from the baking dish. No judgment here!

Storage and Reheating

Let me tell you – these roll-ups are almost better the next day! The flavors meld together beautifully overnight. Here’s exactly how I store and reheat them so they taste just as amazing as when they first came out of the oven.

Fridge Storage

Cool any leftovers completely (I usually let them sit for about 30 minutes) before transferring to an airtight container. They’ll keep beautifully in the fridge for 3-4 days. Pro tip: Store them in single portions – that way, you can reheat exactly what you need without drying out the whole batch.

Freezing Like a Pro

These freeze like a dream! I assemble them completely (without baking), then wrap the whole dish tightly in plastic wrap followed by foil. They’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge, then bake as directed (adding about 10 extra minutes since they’re cold).

For individual portions, freeze baked roll-ups on a parchment-lined tray until solid, then transfer to freezer bags. Reheat straight from frozen – perfect for quick lunches!

Reheating Without Sogginess

The microwave works in a pinch (cover with a damp paper towel to prevent drying), but for best results, I reheat in a 350°F oven for about 15 minutes. If they seem dry, drizzle a teaspoon of water or extra marinara over the top before reheating.

My secret weapon? A quick broil at the end to revive that gorgeous golden cheese crust. Just 1-2 minutes makes all the difference!

Nutritional Information

Now, I’m no nutritionist, but I do love knowing what’s going into my food! Here’s the scoop on these roll-ups per serving (about 2 rolls). Remember – these are estimates, and your exact numbers might dance around a bit depending on your specific ingredients (like how much cheese you “accidentally” added – no judgment here!).

• Calories: 320
• Fat: 12g (6g saturated – blame the good cheese!)
• Carbs: 38g
• Fiber: 4g (thanks, squash!)
• Sugar: 6g
• Protein: 14g
• Sodium: 480mg

Nutritional values are estimates and vary based on ingredients used. But let’s be real – sometimes comfort food is about the soul more than the numbers, am I right? That being said, I love that this dish packs in vitamin A from the squash and protein from the cheeses – makes me feel a little better about going back for seconds!

For more fall-inspired dishes and trending recipe ideas, check out our boards on Pinterest where seasonal favorites are shared every day.

Frequently Asked Questions

I get so many questions about these roll-ups whenever I serve them – and I love sharing all my hard-earned kitchen wisdom! Here are the most common things people ask (and the answers I wish I’d known when I first started making them).

Ready to Roll? Let’s Get Cooking!

Alright, my fellow food adventurers – it’s your turn to experience the magic of these butternut squash lasagna roll-ups! I’ve shared all my secrets, my fails, and my favorite tricks – now I want to hear about YOUR kitchen adventures. Did you add an unexpected twist? Did your picky eater actually ask for seconds? (That always makes my day!)

Drop your experiences in the comments below – I read every single one and love swapping stories. And hey, if you snap a photo of your gorgeous roll-ups, tag me! There’s nothing I love more than seeing how these recipes come to life in your kitchens. Now go forth, roll those noodles, and make some delicious memories!