Creamy Butternut Squash Lasagna Roll-Ups

If you’re craving a cozy, comforting, and veggie-forward dish, these Creamy Butternut Squash Lasagna Roll-Ups are the ultimate treat. With tender lasagna noodles wrapped around a luscious ricotta and roasted squash filling, all baked in a creamy white sauce and topped with melted cheese, this dish is pure fall-inspired indulgence.

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Why You’ll Love This Recipe
Rich & Creamy – The perfect balance of velvety sauce and cheesy filling.
Seasonal & Satisfying – Showcases the natural sweetness of butternut squash.
Family-Friendly – Even picky eaters will ask for seconds.
Great for Make-Ahead – Assemble and bake later for an easy weeknight dinner.
Vegetarian Comfort Food – No meat, just loads of flavor.

Ingredients You’ll Need

For the Butternut Squash Filling:

• 3 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 tsp fresh thyme or ½ tsp dried thyme

For the Ricotta Cheese Mixture:

• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 garlic clove, minced
• Salt and pepper to taste

For the White Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• ¼ cup grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper to taste

To Assemble:

• 10 lasagna noodles, cooked al dente
• ½ cup shredded mozzarella (for topping)
• Chopped fresh parsley, for garnish

Tools You’ll Need

• 9×13-inch baking dish
• Large pot for boiling noodles
• Blender or food processor
• Medium saucepan
• Mixing bowls
• Whisk
• Spatula

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, pepper, and thyme.
3. Spread on a baking sheet and roast for 25–30 minutes until tender.
4. Let cool slightly, then mash or blend into a smooth puree.

Step 2: Make the Ricotta Filling
5. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper.
6. Stir in about 1 cup of the squash puree (save the rest for layering or sauce).

Step 3: Prepare the White Sauce
7. In a saucepan over medium heat, melt butter and whisk in flour.
8. Cook for 1–2 minutes until bubbling, then slowly whisk in the milk.
9. Stir constantly until the sauce thickens, about 5–7 minutes.
10. Add Parmesan, nutmeg, salt, and pepper. Remove from heat.

Step 4: Cook the Lasagna Noodles
11. Boil noodles until just al dente. Drain and rinse with cold water to stop cooking.
12. Lay noodles flat on a parchment-lined surface.

Step 5: Assemble the Roll-Ups
13. Spread a generous spoonful of ricotta-squash filling onto each noodle.
14. Roll up each noodle gently and place seam-side down in a greased baking dish.
15. Pour the white sauce evenly over the roll-ups.
16. Top with extra mozzarella and drizzle with any remaining squash puree for added color.

Step 6: Bake & Serve
17. Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes.
18. Remove foil and bake another 10–15 minutes until bubbly and golden.
19. Let rest 5 minutes before serving. Garnish with chopped parsley.

Tips for Success
Use Pre-Cut Squash – Saves prep time and roasts faster.
Roll Gently – Don’t overfill noodles to keep roll-ups intact.
Double the Sauce – If you love extra creaminess, make 1.5x the white sauce.
Add a Kick – Mix a bit of crushed red pepper into the filling for heat.
Make Ahead – Assemble the night before and bake fresh the next day.

Serving Suggestions
Side Salad – A crisp arugula or mixed greens salad balances the richness.
Garlic Bread – Perfect for mopping up creamy sauce.
Roasted Veggies – Serve with roasted Brussels sprouts or broccoli.
Holiday Table – A beautiful vegetarian entrée for Thanksgiving or fall feasts.

How to Store & Reheat

Store:
Refrigerate leftovers in an airtight container for up to 3 days.

Freeze:
Freeze assembled, unbaked roll-ups in a covered dish. Bake directly from frozen at 375°F for 50–60 minutes.

Reheat:
Oven: Cover with foil and warm at 350°F for 15–20 minutes.
Microwave: Heat individual portions in 60-second intervals until warm.

Frequently Asked Questions

1. Can I use no-boil lasagna noodles?
Yes, but parboil them briefly to make rolling easier.

2. What if I don’t have ricotta?
Use cottage cheese, mascarpone, or a thick Greek yogurt as a substitute.

3. Can I make it gluten-free?
Yes—use gluten-free lasagna noodles and a 1:1 gluten-free flour for the sauce.

4. Can I add spinach or kale?
Definitely! Mix in 1 cup sautéed greens to the ricotta filling for extra nutrients.

Final Thoughts

These Creamy Butternut Squash Lasagna Roll-Ups combine elegance with comfort in every bite. Whether you’re preparing a cozy family dinner or a vegetarian-friendly holiday meal, this dish is sure to steal the show. Rich, flavorful, and beautifully golden on top, it’s the kind of meal you’ll want to make all season long.

Tried it? I’d love to hear how it turned out—share your version and tag your dinner masterpiece online!

Preparation Time: 30 minutes
Baking Time: 30–35 minutes
Cuisine: American – Vegetarian Comfort

Nutritional Information (Per Roll-Up, ~8 servings):
Calories: 340 | Protein: 15g | Carbohydrates: 30g | Fat: 18g | Fiber: 3g | Sodium: 460mg

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