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As autumn arrives, so does the bounty of seasonal produce, and one vegetable that stands out is butternut squash. This sweet and creamy squash not only adds a delightful flavor to dishes but also packs a nutritional punch. Rich in vitamins A and C, fiber, and antioxidants, butternut squash is a fantastic choice for those looking to boost their health while enjoying delicious meals.

Golden Butternut Squash Lasagna Roll-Ups

Embrace the flavors of fall with Golden Butternut Squash Lasagna Roll-Ups, a deliciously comforting vegetarian dish. Bursting with sweet and creamy butternut squash, rich cheeses, and fresh herbs, this recipe offers a delightful twist on traditional lasagna. Perfect for family dinners or gatherings, these roll-ups are easy to serve and visually appealing. Enjoy the health benefits of this nutritious vegetable while savoring a meal everyone will love!
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Ingredients
  

12 lasagna noodles

2 cups butternut squash, peeled and cubed

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

1 large egg

2 cups fresh spinach, roughly chopped

3 cloves garlic, minced

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

1 teaspoon dried thyme

1/2 teaspoon ground 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). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper until well coated. Spread the squash in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Once cooled, transfer the squash to a bowl and mash it with the minced garlic, sage, thyme, nutmeg, and further adjust salt and pepper to your taste.

    Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until they reach an al dente texture. Once cooked, drain the noodles carefully and lay them flat on a clean kitchen towel to cool and prevent sticking.

      Prepare the Filling: In a mixing bowl, combine the mashed butternut squash, ricotta cheese, shredded mozzarella (reserve a handful for topping), grated Parmesan cheese, and the large egg. Mix the ingredients until smooth and creamy. Fold in the chopped fresh spinach until it is evenly incorporated throughout the filling.

        Assemble the Rolls: Pour approximately 1/2 cup of marinara sauce into the bottom of a 9x13 inch baking dish, spreading it evenly. Take one lasagna noodle, place 2-3 tablespoons of the butternut squash filling on one end, and carefully roll it up tightly. Place the seam-side down in the baking dish. Repeat this process with the remaining noodles and filling until the dish is filled.

          Top the Dish: Once all the roll-ups are neatly arranged in the baking dish, pour the remaining marinara sauce over the top. Sprinkle the reserved mozzarella cheese and additional grated Parmesan cheese over everything, ensuring an even coverage.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

              Serve: After removing from the oven, let the lasagna roll-ups sit for about 5 minutes before serving. For an added touch of freshness, garnish with freshly chopped basil or parsley if desired.

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