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.