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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 roll ups
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
