Creamy Butternut Squash Lasagna Roll Ups
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 lasagna noodles, cooked al dente
- 2 cups butternut squash puree (roasted or canned)
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 2 cups Alfredo sauce or white Béchamel sauce
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Noodles Cook the lasagna noodles in a large pot of salted boiling water according to the package directions. Aim for an al dente texture so they remain firm enough to roll. Drain and lay them flat on parchment paper to prevent sticking.
- Step 2: Prepare the Filling In a medium mixing bowl, combine the butternut squash puree, ricotta cheese, half of the Parmesan cheese, the egg, minced garlic, sage, and nutmeg. Season with salt and pepper. Stir until the mixture is smooth and well combined.
- Step 3: Assemble the Roll Ups Spread about 3 tablespoons of the squash mixture evenly along the length of each lasagna noodle. Be careful not to overfill, or the mixture will squeeze out the sides. Carefully roll the noodle up from one end to the other.
- Step 4: Prepare the Baking Dish Preheat your oven to 375°F (190°C). Spread about half a cup of the Alfredo sauce on the bottom of a 9×13 inch baking dish. Place the lasagna rolls seam-side down into the dish, lining them up in rows.
- Step 5: Top and Bake Pour the remaining Alfredo sauce over the top of the rolls. Sprinkle evenly with the shredded mozzarella and the remaining Parmesan cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.