I love making these butternut squash lasagna roll ups when I want something comforting but still balanced. The sweet, creamy squash paired with tender pasta and melted cheese gives me all the cozy lasagna flavors I crave, but in a lighter and more organized form that feels perfect for family dinners or meal prep.
Why You’ll Love This Recipe
I enjoy this recipe because it feels special without being difficult. I like how the natural sweetness of the butternut squash blends with the ricotta and herbs, creating a filling that is rich but not heavy. I also appreciate that these roll ups are easy to portion, freezer-friendly, and great for making ahead when I want less stress during the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 lasagna noodles
3 cups butternut squash, peeled and diced
1 tablespoon olive oil
2 cloves garlic, minced
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh sage or thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
Directions
I begin by preheating the oven to 400°F (200°C). I toss the diced butternut squash with olive oil, salt, and pepper, then roast it for about 25 to 30 minutes until it is soft and lightly browned. Once it cools slightly, I mash it until smooth.
While the squash roasts, I cook the lasagna noodles according to the package directions until just tender. I drain them and lay them flat on a clean surface so they do not stick together.
In a large bowl, I combine the mashed butternut squash, ricotta, egg, garlic, herbs, Parmesan cheese, and half of the mozzarella. I mix everything until smooth and evenly combined.
I spread about 1 cup of marinara sauce on the bottom of a baking dish. I lay out each noodle, spread an even layer of the squash mixture over it, then gently roll it up. I place each roll seam-side down in the dish.
Once all the rolls are assembled, I spoon the remaining marinara sauce over the top and sprinkle with the rest of the mozzarella. I cover the dish with foil and bake for 30 minutes, then uncover and bake for another 10 to 15 minutes until bubbly and lightly golden.
Servings And Timing
I usually get 6 servings from this recipe.
Prep time: about 20 minutes
Cook time: about 45 minutes
Total time: about 1 hour and 5 minutes
Variations
I sometimes add sautéed spinach or kale to the filling for extra vegetables. When I want a slightly richer texture, I replace part of the ricotta with mascarpone cheese. I also enjoy using fresh basil instead of sage for a lighter, more summery flavor.
Storage/Reheating
I store leftover roll ups in an airtight container in the refrigerator for up to 4 days. When reheating, I cover them and warm them in the oven or microwave until heated through. I also freeze them either baked or unbaked, then thaw overnight in the refrigerator before reheating or baking.
FAQs
Can I make these lasagna roll ups ahead of time?
I often assemble them up to a day in advance, cover the dish, and refrigerate it until I am ready to bake.
Do I need to roast the butternut squash?
I always roast it because it concentrates the flavor and keeps the filling from becoming watery.
Can I use frozen butternut squash?
I use frozen squash sometimes, but I make sure to roast it well to remove excess moisture before mashing.
Are these lasagna roll ups vegetarian?
I make this recipe vegetarian as written, and it is very satisfying on its own.
Can I freeze individual portions?
I like freezing them individually because it makes reheating quick and convenient for busy days.
Conclusion
I keep this butternut squash lasagna roll ups recipe in regular rotation because it delivers comfort, flavor, and flexibility all in one dish. Every time I make it, I enjoy how it feels both hearty and wholesome, making it a recipe I am always happy to come back to.
These Butternut Squash Lasagna Roll Ups are a comforting yet balanced twist on classic lasagna, featuring a creamy squash and ricotta filling, tender noodles, and melty cheese, all baked in savory marinara sauce.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
12 lasagna noodles
3 cups butternut squash, peeled and diced
1 tablespoon olive oil
2 cloves garlic, minced
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh sage or thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
Instructions
Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned. Let cool slightly and mash until smooth.
Meanwhile, cook lasagna noodles according to package instructions until just tender. Drain and lay flat on a clean surface.
In a large bowl, mix mashed squash, ricotta, egg, garlic, herbs, Parmesan, and half of the mozzarella until well combined.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Spread squash mixture evenly over each noodle, then roll them up gently. Place each roll seam-side down in the baking dish.
Spoon the remaining marinara sauce over the roll ups and top with the rest of the mozzarella.
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes, until bubbly and lightly golden.
Notes
Roasting the squash enhances flavor and prevents a watery filling.
Frozen squash can be used if roasted to remove moisture.
Add sautéed spinach or kale for extra veggies.
Substitute mascarpone for a creamier filling.
Use fresh basil instead of sage for a lighter flavor.
