Description
Cozy butternut squash lasagna roll-ups are a vegetarian comfort food perfect for a satisfying and easy weeknight dinner. These delightful rolls capture the essence of fall flavors in every bite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 15 ounces butternut squash puree (from about 1.5 pounds squash)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper to taste
- 8-10 lasagna noodles
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, sage, thyme, and nutmeg. Cook for 1 minute more until fragrant.
- In a medium bowl, combine the butternut squash puree, ricotta cheese, Parmesan cheese, and beaten egg. Stir in the onion and garlic mixture. Season with salt and pepper to your liking.
- Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Spread about 1/2 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Lay one lasagna noodle flat. Spread about 2-3 tablespoons of the butternut squash filling evenly over the noodle, leaving a small border.
- Carefully roll up the noodle, starting from one end. Place the roll-up seam-side down in the baking dish. Repeat with the remaining noodles and filling.
- Pour the remaining marinara sauce over the top of the roll-ups. Sprinkle evenly with the shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let stand for a few minutes before serving.
Notes
- For a richer flavor, you can roast your butternut squash instead of using puree.
- Add a pinch of red pepper flakes to the filling for a hint of spice.
- Fresh herbs like sage and thyme can be used for a more intense flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1-2 roll-ups
- Calories: Approx. 350-400
- Sugar: Approx. 10-15g
- Sodium: Approx. 600-800mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 7-10g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 5-7g
- Protein: Approx. 15-20g
- Cholesterol: Approx. 70-90mg