Irresistible Roasted Garlic Butternut Squash Lasagna Roll-Ups Recipe

Introduction

This roasted garlic butternut squash lasagna roll-ups are a comforting twist on traditional lasagna, perfect for fall or any time you crave cozy flavors. Tender roasted squash blends with creamy cheeses and fragrant herbs, all wrapped inside tender noodles for an irresistible meal.

Ingredients

• 12 lasagna noodles
• 2 cups butternut squash, peeled and cubed
• 1 whole garlic bulb
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried sage
• 1 cup marinara sauce
• Fresh parsley (for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the 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 both the squash and garlic for 25–30 minutes until tender.
2. Step 2: While roasting, cook the lasagna noodles in salted boiling water until al dente. Drain them and lay flat to prevent sticking.
3. Step 3: Mash the roasted butternut squash and squeeze out the softened roasted garlic cloves into the mash. Stir in ricotta, mozzarella, Parmesan, dried sage, salt, and pepper until the mixture is creamy and well combined.
4. Step 4: Spread a thin layer of marinara sauce in the bottom of a baking dish. Spread 2 to 3 tablespoons of the cheese and squash filling onto each noodle, then roll up carefully. Place each roll seam-side down in the dish.
5. Step 5: Spoon remaining marinara sauce over the roll-ups and sprinkle with extra mozzarella cheese. Bake in the oven at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
6. Step 6: Remove from the oven and let the roll-ups rest for 10 minutes to set. Garnish with fresh parsley before serving.

Tips & Variations

• Swap out dried sage for fresh thyme or rosemary for a different herbal note.
• Add a handful of cooked spinach into the filling for extra greens and nutrients.
• Use gluten-free lasagna noodles to make this recipe suitable for gluten-intolerant guests.
• If you prefer a smoother filling, blend the roasted squash and cheese mixture before spreading on the noodles.

Storage

Store leftover lasagna roll-ups covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain a crispy top. You can also freeze the assembled but unbaked roll-ups in an airtight container for up to 2 months; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can roast the squash and garlic and prepare the filling a day in advance. Store it in the refrigerator until ready to assemble and bake.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin are great substitutes that provide a similar texture and sweetness to the dish.

Irresistible Roasted Garlic Butternut Squash Lasagna Roll-Ups Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

A comforting and delicious twist on classic lasagna featuring roasted garlic and butternut squash rolled into tender lasagna noodles, layered with creamy ricotta and melty cheeses, all baked to golden perfection with savory marinara sauce.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Roll-Ups

• 12 lasagna noodles
• 2 cups butternut squash, peeled and cubed
• 1 whole garlic bulb
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried sage

Cheese Filling

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese

Sauce and Garnish

• 1 cup marinara sauce
• Fresh parsley (for garnish)

Instructions

1. Preheat and Roast: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Slice the top off the garlic bulb, drizzle it with olive oil, wrap tightly in foil, and place it along with the squash on a baking tray. Roast for 25–30 minutes or until the squash is tender.
2. Cook Noodles: While the squash roasts, cook the lasagna noodles in salted boiling water until al dente according to package instructions. Drain and lay the noodles flat to prevent sticking.
3. Prepare Filling: Once the squash and garlic are roasted, mash the butternut squash and squeeze the roasted garlic cloves into the mixture. Combine with ricotta, shredded mozzarella, grated Parmesan, dried sage, salt, and pepper until creamy and well blended.
4. Assemble Roll-Ups: Spread marinara sauce evenly in a baking dish. Spread about 2–3 tablespoons of the cheese and squash filling onto each noodle and carefully roll them up. Place each roll-up seam-side down in the baking dish.
5. Top and Bake: Spoon additional marinara sauce over the roll-ups and sprinkle extra shredded mozzarella cheese on top. Bake in the oven at 375°F (190°C) for 20–25 minutes until the cheese is bubbly and golden brown.
6. Rest and Garnish: Allow the lasagna roll-ups to rest for 10 minutes after baking. Garnish with fresh parsley before serving to add a fresh, herbaceous touch.

Notes

• Make sure to cook the noodles al dente so they’re easy to roll without breaking.
• Roasting the garlic softens it and brings out a sweet, mellow flavor that blends beautifully with the squash.
• You can prepare the filling a day ahead and assemble the roll-ups just before baking for a quicker meal day.
• Use fresh sage if available for a brighter flavor; just reduce quantity slightly.
• For a vegan version, substitute ricotta and mozzarella with plant-based cheeses.

Keywords: butternut squash lasagna, roasted garlic, lasagna roll-ups, vegetarian Italian recipe, cheesy lasagna, baked pasta rolls