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When it comes to comfort food, few dishes evoke the warmth and nostalgia of a hearty lasagna. However, in a world increasingly focused on health and wellness, many home cooks are looking for ways to enjoy their favorite meals without compromising nutrition. Enter the Golden Butternut Squash Lasagna Roll-Ups—a delightful, vegetarian alternative that combines the rich, comforting layers of lasagna with the wholesome goodness of seasonal produce. This dish not only satisfies the palate but also provides a nutritious punch, making it perfect for family dinners or special occasions.

Golden Butternut Squash Lasagna Roll-Ups

Discover the comforting delight of Golden Butternut Squash Lasagna Roll-Ups, a healthy twist on classic lasagna. This vegetarian dish layers roasted butternut squash and creamy cheeses in a convenient roll-up format, perfect for family dinners. Packed with vitamins, minerals, and fiber, these roll-ups offer a nourishing punch without sacrificing flavor. Embrace the sweetness of seasonal produce and impress your loved ones with this flavorful, wholesome meal that celebrates autumn's bounty.
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Ingredients
  

12 lasagna noodles

2 cups butternut squash, peeled and cubed

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg

2 cups spinach, fresh

3 cloves garlic, minced

1 teaspoon sage, dried (or 1 tbsp fresh, chopped)

1 teaspoon thyme, dried

1/2 teaspoon nutmeg

Salt and pepper, to taste

2 cups marinara sauce (store-bought or homemade)

1 tablespoon olive oil

Instructions
 

Prep the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender. Once cooled, mash it with garlic, sage, thyme, nutmeg, and adjust salt and pepper as needed.

    Cook the Noodles: In a large pot of salted boiling water, cook the lasagna noodles according to package instructions, until al dente. Drain and lay them flat on a clean kitchen towel to cool.

      Prepare the Filling: In a mixing bowl, combine the roasted butternut squash, ricotta cheese, shredded mozzarella (reserve a small amount for topping), grated Parmesan cheese, and the egg. Mix well until smooth and creamy. Stir in the fresh spinach until evenly distributed.

        Assemble the Rolls: Spread a layer of marinara sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish. Take one lasagna noodle, place 2-3 tablespoons of butternut squash filling on one end, then roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with remaining noodles and filling.

          Top the Dish: Once all roll-ups are placed neatly in the dish, pour the remaining marinara sauce over the top of the rolls. Sprinkle the reserved mozzarella cheese and additional Parmesan cheese on top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Serve: Allow the lasagna roll-ups to cool for about 5 minutes before serving. Garnish with fresh basil or parsley if desired.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings