There’s something magical about taking sweet roasted butternut squash, creamy cheeses, and tender pasta sheets and turning them into roll-ups that feel like a warm hug on a plate. Creamy Butternut Squash Lasagna Roll Ups cradle a silky squash filling under bubbling mozzarella and bright sage for a comforting twist on pasta night. Whether you’re feeding a crowd or treating yourself, these cozy rolls are bound to become a weeknight favorite—grab your apron and let’s get rolling!
Key Ingredients
To make these Creamy Butternut Squash Lasagna Roll Ups shine, each ingredient plays its part in flavor and texture.
- 9 oz oven-ready lasagna noodles: No-boil pasta sheets that wrap the filling into neat, easy-to-bake rolls.
- 1 medium butternut squash, peeled, seeded, and diced: Sweet, tender cubes that become silky after roasting and add a subtle earthy sweetness.
- 2 tbsp olive oil: Coats the squash for even roasting and golden browning.
- 1/4 tsp salt: Enhances the natural sweetness of the squash and balances the creamy cheese.
- 1/4 tsp black pepper: Adds a gentle kick and depth of flavor.
- 1/2 cup ricotta cheese: Provides a smooth, creamy base for the filling.
- 1/4 cup grated Parmesan cheese: Brings nutty, savory notes and helps bind the filling.
- 1 cup shredded mozzarella cheese, divided: One portion melts into the filling, the rest creates a bubbly, golden topping.
- 1 tsp fresh sage, chopped: Offers earthy, aromatic hints that complement the sweet squash.
- 1 egg: Acts as a binder to keep the filling creamy and cohesive.
- 1 cup marinara sauce: Bathes the rolls in tangy tomato goodness and keeps them moist.
- 2 cloves garlic, minced: Infuses the filling with pungent, aromatic depth.
How To Make Creamy Butternut Squash Lasagna Roll Ups
Getting these roll-ups on the table is a fun, hands-on process: you’ll roast tender squash, whip up a creamy cheese filling studded with sage, cook your lasagna noodles to just the right bite, then assemble and bake everything until cheese is golden. Follow these steps to build layers of flavor and cozy pasta perfection.
1. Preheat the oven to 375°F to ensure everything bakes evenly and develops that perfect bubbly top.
2. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet so each piece is lightly coated and seasoned.
3. Roast the squash for 25 minutes or until tender, flipping halfway through for even browning, then let it cool slightly.
4. In a bowl, mash half of the roasted squash, leaving some chunks for texture, then stir in ricotta, Parmesan, half of the mozzarella, chopped sage, minced garlic, and the egg until fully combined.
5. Bring a large pot of salted water to a boil, then cook the lasagna noodles until al dente (about 8 minutes). Drain and lay them flat on a kitchen towel to prevent sticking.
6. Spread about 2 tablespoons of the ricotta–squash mixture onto each noodle, leaving a small border at the edges, then roll them up tightly.
7. Spread half of the marinara sauce on the bottom of a baking dish, then arrange the rolls seam-side down so they stay snug.
8. Spoon the remaining marinara sauce over the rolls and sprinkle with the remaining mozzarella cheese for a perfectly cheesy finish.
9. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and lightly golden.
10. Let the rolls rest for 5 minutes before serving so they set up and are easier to slice and serve.
Serving Suggestions
These Creamy Butternut Squash Lasagna Roll Ups are a star on their own, but pairing them with the right sides elevates the experience. From crisp salads to garlicky bread, these suggestions will round out your meal and add a pop of texture and flavor.
- Fresh green salad: Toss arugula and spinach with a lemon–olive oil vinaigrette for a bright, peppery contrast.
- Garlic bread: Slice a baguette, spread with garlic butter, and toast until golden for a crunchy, buttery side.
- Extra marinara drizzle: Warm leftover sauce and spoon it over each roll for added tang and moisture.
- Herb garnish: Sprinkle chopped fresh parsley or basil on top for a burst of color and freshness.
Tips For Perfect Creamy Butternut Squash Lasagna Roll Ups
Every home cook can put their own spin on this recipe, and these simple tips will help you nail each step with confidence. From flavor swaps to dietary tweaks, here’s how to make sure every roll-up turns out just right.
- You can substitute pumpkin puree for butternut squash for a different flavor.
- Fresh sage adds a nice earthy note but rosemary can be used instead.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free option use gluten-free lasagna noodles.
How To Store It
Once you’ve enjoyed a plate (or two), it’s smart to know how to keep these roll-ups tasting great for later. With proper storage, you’ll maintain that creamy filling and melty cheese without any sogginess or flavor loss.
- Refrigerate in an airtight container: Cool the rolls completely, transfer to a sealed container, and store in the fridge for up to 3 days.
- Freeze for long-term storage: Arrange unbaked or baked roll-ups in a freezer-safe dish, wrap tightly with foil, and freeze for up to 2 months.
- Reheat from the fridge: Preheat oven to 350°F, cover with foil, and bake for 10–15 minutes until warmed through.
- Microwave individual portions: Cover a single roll loosely and heat on medium power for 2–3 minutes, checking halfway to avoid overheating.
Frequently Asked Questions
Here are quick answers to common queries so you can roll, roast, and bake with confidence.
- Q: Can I substitute pumpkin puree for the roasted butternut squash?
A: Yes. Replace the peeled, seeded, and diced butternut squash with 1 cup of canned or homemade pumpkin puree. Since puree is already soft, skip the roasting step and simply stir the pumpkin into the ricotta mixture. Adjust salt and pepper to taste, as canned pumpkin can be less seasoned than roasted squash.
- Q: What is the best way to roast the butternut squash for even cooking?
A: Spread the diced squash in a single layer on a baking sheet, drizzle with olive oil, and season evenly with salt and pepper. Roast at 375°F for 25 minutes, flipping halfway through to ensure browning on all sides. The cubes should be tender when pierced with a fork but still hold their shape for texture in the filling.
- Q: How do I prevent the lasagna noodles from tearing when rolling?
A: Cook the noodles until just al dente—about 8 minutes—so they remain firm enough to roll without breaking. Drain and immediately lay them flat on a lightly oiled kitchen towel or silicone mat to stop cooking and prevent sticking. Spread a thin, even layer of filling on each noodle, leaving a small border at the edges, and roll gently but firmly to avoid tears.
- Q: Can I prepare this recipe ahead of time?
A: Absolutely. You can roast the squash, prepare the ricotta filling, and cook the noodles up to one day in advance. Assemble and roll the noodles, then arrange them in the baking dish with sauce, cover tightly with foil, and refrigerate. When ready to bake, let the dish sit at room temperature for 20 minutes, then bake at 375°F for 20 minutes covered and 5 minutes uncovered until cheese is bubbly.
- Q: How should I store and reheat leftovers?
A: Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350°F oven for 10–15 minutes until heated through. You can also microwave individual portions: cover loosely and heat on medium power for 2–3 minutes, checking halfway.
- Q: Can I freeze the assembled roll-ups before baking?
A: Yes. After assembling and covering the dish with foil, freeze the unbaked roll-ups for up to 2 months. When ready to bake, remove plastic wrap if used, keep the foil on, and bake from frozen at 375°F for 40–45 minutes covered, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly.
What Makes This Special
This recipe works its magic by layering tender noodles, silky squash, creamy ricotta, and savory cheeses under a blanket of marinara and melted mozzarella. The addition of fresh sage gives it that irresistible earthy twist, while the roll-up format makes serving a breeze. It’s the perfect blend of cozy fall flavors and playful presentation—so friendly, you’ll want to print and save this article for future pasta nights. Let me know in the comments if you try it, have questions, or discover your own delicious variations!
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Creamy Butternut Squash Lasagna Roll Ups
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dishes
Description
Roasted butternut squash blends with creamy ricotta, Parmesan, and sage, then wrapped in pasta sheets and bathed in marinara. Baked with mozzarella until golden and bubbling, these roll-ups deliver cozy layers of flavor.
Ingredients
- 9 oz oven-ready lasagna noodles
- 1 medium butternut squash peeled seeded and diced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 tsp fresh sage chopped
- 1 egg
- 1 cup marinara sauce
- 2 cloves garlic minced
Instructions
- Preheat the oven to 375°F.
- Toss the diced butternut squash with olive oil salt and pepper on a baking sheet.
- Roast the squash for 25 minutes or until tender then let it cool slightly.
- In a bowl mash half of the roasted squash leaving some pieces for texture then stir in ricotta Parmesan half of the mozzarella sage garlic and egg.
- Bring a large pot of salted water to a boil then cook the lasagna noodles until al dente about 8 minutes drain and lay them flat on a kitchen towel.
- Spread about 2 tablespoons of the ricotta mixture onto each noodle then roll up tightly.
- Spread half of the marinara sauce on the bottom of a baking dish then arrange the rolls seam-side down.
- Spoon remaining marinara sauce over the rolls and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes then remove the foil and bake for an additional 5 minutes until cheese is bubbly.
- Let the rolls rest for 5 minutes before serving.
Notes
- You can substitute pumpkin puree for butternut squash for a different flavor.
- Fresh sage adds a nice earthy note but rosemary can be used instead.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free option use gluten-free lasagna noodles.