Name: Roasted Garlic Butternut Squash Lasagna Roll-Ups Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 12 lasagna noodles – cooked until just al dente; 2 cups butternut squash, peeled and cubed; 1 whole garlic bulb – for roasting; 1 tablespoon olive oil – for roasting veggies; 1 teaspoon salt – for seasoning; ½ teaspoon black pepper – freshly ground; ½ teaspoon dried sage – complements the squash; 1 cup ricotta cheese – creamy base for the filling; 1 cup shredded mozzarella cheese – plus extra for topping; ½ cup grated Parmesan cheese – for a nutty, savory flavor; 1 cup marinara sauce – for baking the roll-ups; Fresh parsley – chopped, for garnish

Introduction

If you’re craving a comforting pasta dish with a seasonal twist, Roasted Garlic Butternut Squash Lasagna Roll-Ups are the perfect choice. They combine tender lasagna noodles wrapped around a creamy blend of roasted butternut squash, garlic, and a trio of cheeses. Elegant and satisfying, these roll-ups are great for cozy dinners or entertaining guests.

Eight rolled cannelloni pasta made from thin, smooth light yellow dough are arranged closely in two rows inside a white rectangular baking dish. Each pasta piece is stuffed with a mix of green leafy herbs and white cheese, visible at the open ends. The pasta rolls are covered with a glossy, melted golden-yellow cheese sauce that has small orange and brown specks, giving a slightly textured look. Fresh sage leaves are placed on top of some rolls, adding a green contrast. The entire dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles – cooked until just al dente

2 cups butternut squash, peeled and cubed

1 whole garlic bulb

1 tablespoon olive oil

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried sage

1 cup marinara sauce

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Slice the top off the garlic bulb, drizzle it with olive oil, and wrap it in foil. Roast the squash and garlic on a baking sheet for 25–30 minutes until tender.

Step 2: Cook the lasagna noodles in salted boiling water until just al dente. Drain and lay them flat on parchment paper to prevent sticking.

Step 3: Mash the roasted butternut squash in a bowl. Squeeze the soft roasted garlic cloves from the bulb into the squash and mix well. Stir in ricotta, mozzarella, Parmesan, dried sage, and a pinch of salt and pepper until creamy.

Step 4: Spread a thin layer of marinara sauce in the bottom of a baking dish. Spoon 2–3 tablespoons of the filling onto each noodle, spread evenly, and roll up. Arrange the roll-ups seam-side down in the dish.

Step 5: Top the roll-ups with remaining marinara sauce and sprinkle extra mozzarella on top. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

Step 6: Let the dish rest for 5–10 minutes after baking to let the filling set. Garnish with chopped fresh parsley before serving.

Tips & Variations

Roast the garlic to mellow its sharpness and add a sweet, buttery flavor to the filling.

Use al dente noodles to prevent tearing when rolling the filling.

For a twist, add fresh herbs like basil or thyme to the filling.

Include sautéed spinach or kale for added color and nutrition—make sure to squeeze out excess water first.

Swap marinara for Alfredo or roasted red pepper sauce for new flavor profiles.

Top with toasted pine nuts or breadcrumb-Parmesan mix in the last five minutes of baking for extra crunch.

To make it dairy-free, substitute cheeses with your favorite vegan alternatives.

Storage

Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days. You can also freeze unbaked assembled roll-ups in a freezer-safe dish covered tightly with foil or plastic wrap for up to 3 months. To reheat, bake covered at 350°F (175°C) for 15-20 minutes if refrigerated, or 45-50 minutes covered plus 10 minutes uncovered if frozen. Individual portions can be microwaved on medium power for 2-3 minutes, stirring or rotating as needed.

FAQs

Can I use frozen butternut squash?

Yes, thaw it first and drain any excess water before roasting and mashing to avoid a soggy filling.

Can I make this dairy-free?

Absolutely. Substitute ricotta, mozzarella, and Parmesan with vegan or cashew-based cheese alternatives for a dairy-free version.