These butternut squash lasagna rolls are a Fall spin on a comfort food classic. Get all the cheesiness of lasagna with less carbs.
I love lasagna because it’s messy and imperfect.
Yes, there’s a basic formula of making a lasagna, but as long as you have alternating layers of ricotta filling, noodles, and sauce (and meat for some), it doesn’t matter how pretty the layers are.
And if the timer goes off but you’re in the middle of taking a sip of wine, no need to rush off. It’ll be perfectly okay if it sits in the oven for an extra minute or two.
And while these lasagna rolls at first seem like a high-maintenance version of lasagna, but I promise they’re really not that complicated to make and are still cheesy and delicious!
These butternut squash lasagna rolls have all the cheesiness of lasagna with deceptively less carbs.
Now I’m not an anti-carb person (check out my Instagram for all the amazing pastries I ate in Norway), but I do believe in balancing out a meal.
Plus, because you roll the noodles, you’re still getting that layer-effect of traditional lasagna.
But my favorite part is all the cheesiness!
A big difference from traditional lasagna is that we’ll be making a cheesy butternut squash sauce rather than tomato sauce.
Otherwise, most of the ingredients are pretty standard. I like to keep these vegetarian, but you could always play with adding lean ground turkey to the filling.
Let’s start with the easiest solution: buying pre-peeled and cut butternut squash. There’s no shame in doing this.
However, especially in the Fall, whole squashes are cheaper at my local grocery store, and cheaper still beats out convenience in my house.
To peel and cut the squash, I recommend first poking it a few times with a fork and then placing it in the microwave for 2-3 minutes just to soften it a tiny bit. This will make it a little easier to cut.
Next, use a vegetable peeler to remove the skin.
To cut, use a sharp knife to cut the squash vertically.
Next, using a spoon, scoop out the seeds like you would a pumpkin. Also be sure to scoop out any of those stringy parts.
From here, simply make a few more vertical cuts, about 1”-thick, then start cutting across to end up with cube-like pieces (note, these don’t have to be perfect.
The key is just to get them small enough to roast in less than 30 minutes). The smaller you dice, the quicker your squash will soften in the oven.
To roast, first cover your baking sheet with parchment paper.
I was using my baking sheet to roast other veggies at the time, so I used a glass baking dish instead. Either works as long as the butternut squash don’t overlap.
Next, drizzle with oil and season with salt and pepper. Stir to coat each piece well and then arrange so that they are in a single layer again.
Cook at a high heat (I usually do 425 F) for 20-30 minutes, depending on how small you cut your squash.
The goal is to end up with soft, slightly browned pieces.
However, for a faster option you can use sweet potatoes. Just keep in mind that the sauce will be sweeter
While I think rosted sweet potatoes taste the best, you could microwave them to save time.
As sweet potatoes also have more moisture than butternut squash, you’ll want to reduce the amount of chicken broth used to make the soup.
Once your squash is roasted, place in a food processor or high-powered blender along with ¼ cup of broth.
You want the squash to get nice and creamy. If it’s still chunky or just not smooth, add small splashes of broth and keep blending until it reaches the desired consistency.
Next, you’ll add it to a pan of sautéed shallots and garlic then stir in some parmesan cheese.
How thick the sauce should be is totally up to you. I like a thicker sauce, so I just added a few splashes of broth, but if you want it thinner like a marinara sauce, keep pouring broth to get it there.
For the filling, you’ll simply stir together ricotta cheese, parmesan cheese, an egg, salt, pepper, and cooked frozen spinach.
A note on the spinach: make sure to really wring it dry with paper towers. Too much moisture left in the spinach will make your lasagna rolls a bit watery.
Now for the fun part!
Lay out your cooked lasagna noodles (which you’ll make after the sauce is ready) and spread about 1/3 cup of ricotta mixture over each noodle. Roll up and place seam-side down on the baking sheet.
Cover with sauce and bake for 30 minutes at 350.
After 30 min, sprinkle some shredded mozzarella cheese on top and bake another 8-10 minutes until the mozzarella is melted and starting to get all bubbly.
If you make this recipe I’d love to see and hear how it goes! Tag me on Instagram @TheHealthyToast_RD.
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