Community recipe
Roasted Butternut Squash Lasagna Roll-Ups with Sage and Spinach
Tender lasagna sheets wrap a creamy, lightly nutmeg-scented filling of ricotta, spinach, and sweet roasted squash. Baked in marinara until bubbling, with golden mozzarella and Parmesan on top, these cozy roll-ups bring a fresh sage twist to a familiar family-style dinner.
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Difficulty
- medium
Get ready
Ingredients
- 700 g butternut squashes, peeled and cut into ¾-inch cubes
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 garlic cloves, peeled and finely chopped
- 1 tbsp fresh sage, minced
- 4 qt waters
- 2 tsp kosher salt
- 12 lasagna noodles
- 150 g baby spinaches, rinsed, thoroughly dried, and chopped
- 425 g ricotta
- 1 large egg
- 0.13 tsp ground nutmeg
- 170 g mozzarella, shredded
- 50 g parmesan, finely grated
- 200 ml marinara sauce
- 500 ml marinara sauce
Make it
Instructions
- 01
Prep and season the squash
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set out a 9-by-13-inch baking dish. Rinse and dry 700 g butternut squash, then peel it and cut it into roughly ¾-inch cubes. Spread the cubes on the lined sheet; toss with 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated. | Why: Small, evenly cut pieces roast quickly and become easy to roll into the filling.
- 02
Roast with garlic and sage
Roast the squash at 425°F (220°C) for 15 minutes. Meanwhile, peel and finely chop 3 garlic cloves and mince 1 tbsp fresh sage. Scatter both over the squash, toss carefully, and roast for 10 minutes more, until the cubes are tender when pierced and browned at the edges. Take the sheet out and let the mixture cool slightly. | Why: Adding the garlic and sage partway through keeps them fragrant rather than scorched.
- 03
Boil the lasagna sheets
While the squash roasts, bring 4 qt water to a boil in a large pot. Stir in 2 tsp kosher salt, then add 12 lasagna noodles one at a time. Cook according to the package directions until flexible but still just firm at the center, usually 8–10 minutes. Drain carefully and lay the sheets flat on a clean, lightly damp kitchen towel so they do not stick. | Why: Slightly firm sheets are easier to roll and finish cooking in the sauce.
- 04
Mix the creamy filling
Rinse 150 g baby spinach, dry it thoroughly, remove any tough stems, and chop it. In a large bowl, stir together 425 g ricotta, 1 large egg, and ⅛ tsp ground nutmeg until smooth. Fold in the chopped greens and the roasted squash mixture. Stir in half of 170 g shredded mozzarella and half of 50 g finely grated Parmesan; keep the remaining cheese aside for the top. Taste the filling and adjust only if needed, since the noodles and sauce are seasoned too. | Why: A smooth, cohesive filling spreads easily and stays inside each roll.
- 05
Fill and arrange the roll-ups
Lower the oven to 375°F (190°C). Spoon about 200 ml marinara sauce into the bottom of the baking dish and spread it into an even layer. Spread roughly 3 tbsp of filling over each cooked sheet, leaving a small clear edge at one end. Roll each sheet up from the filled end and place it seam-side down in the dish. Spoon the remaining 500 ml marinara sauce over and around the rolls, then scatter on the reserved mozzarella and Parmesan. | Why: Sauce beneath and around the rolls keeps the pasta tender, while the reserved cheese gives the top a golden finish.
- 06
Bake, rest, and serve
Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Carefully remove the foil and bake for another 10 minutes, until the sauce bubbles around the edges and the cheese is melted with a few golden spots. Let the dish rest for 10 minutes so the filling settles, then serve the roll-ups warm with the sauce spooned over them. | Why: Resting makes the roll-ups easier to lift neatly and lets the hot filling set.
