Description
These elegant lasagna roll ups feature the sweet, earthy flavor of roasted butternut squash blended with creamy whipped ricotta, fresh sage, and warm nutmeg. By rolling the pasta instead of layering it, each serving becomes a perfectly portioned, visually stunning main dish that highlights seasonal ingredients. It is a sophisticated, vegetarian-friendly twist on a classic comfort food that eliminates the mess of traditional lasagna while delivering rich, velvet-textured bites in every mouthful.
Ingredients
12 lasagna noodles
1 medium butternut squash, roasted and mashed
15 oz whole milk ricotta cheese
1/2 cup parmesan cheese, freshly grated
2 cups mozzarella, shredded
1 tablespoon fresh sage, finely chopped
1/4 teaspoon ground nutmeg
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 400°F and roast the butternut squash until fork-tender.
Scoop the squash into a bowl and mash until completely smooth.
In a mixing bowl, combine the squash with ricotta, half the parmesan, chopped sage, nutmeg, salt, and pepper.
Cook lasagna noodles in boiling salted water until al dente, then drain and lay flat on parchment paper.
Spread about 3 tablespoons of the squash mixture evenly onto each noodle.
Roll each noodle tightly and place seam-side down in a baking dish.
Top with remaining mozzarella and parmesan cheese.
Bake at 400°F for 40 minutes until golden and bubbling.
Notes
Ensure the squash is well-drained after mashing if it seems watery to prevent soggy rolls. You can prepare the squash filling one day in advance for faster assembly on weeknights.
- Prep Time: 30
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Modern Italian-American
Nutrition
- Serving Size: 2-3 roll ups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg