Butternut Squash Lasagna Rolls
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
8 people
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Calories
457 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Lasagna Rolls
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Butternut Squash Lasagna Rolls are cozy, rich and oh-so delicious. With only six ingredients, they're a cinch to throw together, and sure to impress a crowd.
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Ingredients
- 1 medium to large butternut squash, halved
- 2 tbsp + 2 tsp olive oil
- 7 large garlic cloves, skin on
- 3/4 cup whole-milk ricotta
- 1 cup grated (good quality) parmesan cheese
- 3/4 tsp kosher salt
- 1 3/4 cup heavy cream
- 12 lasagna sheets (You'll only need 10, but I like extra in case one breaks)
Instructions
- Preheat oven to 375 degrees. Fill the largest pot you have with water and bring to a rapid boil. Grease a 9x12 baking pan with non-stick cooking spray.
- Rub 2 tablespoons olive oil over the flesh of the butternut squash and the skin of the garlic cloves. Season the squash liberally with salt and pepper and place flesh-side down on a baking sheet. Sprinkle garlic around. Roast in the oven until the squash is fork-tender, about 45 minutes. Check the garlic about halfway through cooking and if it's soft, pull it out and continue to cook the squash.
- While the squash cooks. Add a good amount of salt to the boiling water. It should taste as salty as the sea. Add remaining olive oil. Add lasagna noodles one at a time, stirring in between each addition so they don't stick. Cook until just under aldente. Use tongs to remove noodles and place on a baking sheet or flat surface. Make sure the noodles aren't stacked on top of each other. I like to to line them up on a baking sheet, then cover the baking sheet with plastic wrap or foil and continue to line up the pasta.
- Once the squash and garlic are soft, remove from oven and cool completely. Scrape the flesh from the squash and transfer to a food processor. Remove the skins from the garlic and also place in the food processor. Process until smooth.
- Add the ricotta and 1/4 cup of parmesan cheese. Pulse just until combined.
- While the squash and lasagna noodles cook, make the sauce. Add the cream to a medium saucepan. Bring to a simmer. Whisk in remaining 3/4 cup grated parmesan cheese. Whisk until melted. Let the sauce simmer until thickened, about 3-4 minutes. Stir frequently. Season to taste with salt an pepper.
- Spoon a little bit of the sauce in the bottom of the baking dish. Spread about 1/4 cup of the filling across the entire lasagna sheet. Roll up and place in the baking sheet, seam-side down. Repeat. Cover with sauce. Bake at 375 degrees until hot and bubbly, about 25-30 minutes. If you like the top a little crusty and charred, turn the broiler on for a minute or two until the tops are brown.
- Serve with more parmesan cheese.
Nutrition Information
Show Details
Serving
1serving
Calories
457kcal
(23%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Cholesterol
92mg
(31%)
Sodium
460mg
(19%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
979IU
(20%)
Vitamin C
1mg
(1%)
Calcium
238mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 92mg | 31% |
| Sodium | 460mg | 19% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 238mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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