Description
Creamy, cheesy lasagna roll-ups filled with roasted butternut squash and mellow roasted garlic. These perfectly portioned roll-ups are hearty, vegetarian-friendly, and combine seasonal sweetness with indulgent cheeses for an easy, cozy dinner that’s both elegant and satisfying.
Ingredients
Scale
Lasagna Noodles
- 12 lasagna noodles – cooked until just al dente
Roasted Vegetables & Aromatics
- 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
Cheeses
- 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
Other Ingredients
- 1 cup marinara sauce – for baking the roll-ups
- Fresh parsley – chopped, for garnish
Instructions
- Roast the Squash & Garlic: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss it with olive oil, salt, and pepper. Slice the top off the garlic bulb, drizzle it with olive oil, and wrap in foil. Place both on a baking sheet and roast for 25–30 minutes until the squash is tender and the garlic is soft and caramelized.
- Cook the Lasagna Noodles: Boil the noodles in salted water until just al dente to prevent tearing. Drain and lay them flat on parchment paper to cool and avoid sticking.
- Make the Filling: Mash the roasted butternut squash in a bowl, then squeeze in the softened roasted garlic cloves. Stir in ricotta, mozzarella, Parmesan cheeses, dried sage, and a pinch of salt and pepper until smooth and creamy.
- Assemble the Roll-Ups: Spread a thin layer of marinara sauce in a baking dish. Place about 2–3 tablespoons of the filling along each noodle, spread evenly, and carefully roll up the noodles. Arrange the roll-ups seam-side down in the baking dish.
- Bake: Pour additional marinara sauce over the roll-ups and sprinkle with extra mozzarella. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the sauce is bubbly and the cheese is golden and melted.
- Rest and Serve: Let the lasagna roll-ups rest for 10 minutes after baking to allow the filling to set. Garnish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- Roasted garlic adds a sweet, mellow flavor that is essential for the filling’s balance—don’t skip roasting.
- Cook noodles al dente to prevent tearing while rolling and baking.
- Mash the squash to a creamy consistency without excess liquid to avoid soggy fillings and collapse.
- Use a well-flavored marinara sauce as it greatly contributes to the overall taste.
- These roll-ups can be made ahead, refrigerated for 24 hours before baking, or frozen for up to 3 months.
- For reheating, cover with foil and bake to maintain moisture; microwave is also possible for quick meals.
- Add fresh herbs, spices, or substitute cheeses to customize the dish.
- Arrange roll-ups snugly to prevent them from unrolling during baking.
- Allow the dish to rest after baking for cleaner plating and improved texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinners
- Method: Baking
- Cuisine: Italian
Keywords: butternut squash, lasagna roll-ups, roasted garlic, vegetarian pasta, cheesy lasagna, seasonal recipe, comfort food, baked pasta, meal prep, easy dinner
