Description
A delicious and healthy twist on traditional lasagna, featuring creamy butternut squash rolled in lasagna noodles.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups mashed butternut squash
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 1 tbsp olive oil
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles until al dente, then drain and lay flat on a clean surface.
- Mix mashed butternut squash, ricotta, Parmesan, egg, salt, pepper, and nutmeg in a bowl.
- Spread the mixture evenly over each lasagna noodle.
- Roll up each noodle and place seam-side down in a baking dish.
- Pour marinara sauce over the rolls and sprinkle with mozzarella.
- Bake for 20-25 minutes until cheese melts and sauce bubbles.
- Garnish with fresh basil and serve warm.
Notes
- Use pre-cooked butternut squash for faster prep.
- Substitute spinach for extra greens.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
Keywords: butternut squash lasagna roll ups, vegetarian lasagna, healthy pasta