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Garlic Butternut Squash Lasagna Roll-Ups

Garlic Butternut Squash Lasagna Roll-Ups for Cozy Dinners

A comforting, vegetarian dish that combines roasted garlic and butternut squash in delightful lasagna roll-ups.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 roll-ups
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 9 oz Lasagna noodles Cooked al dente
  • 1 medium Butternut squash Roasted
  • 4 cloves Garlic Roasted or fresh
  • 15 oz Ricotta cheese Low-fat optional
  • 1 cup Mozzarella cheese Shredded, vegan optional
  • 1/2 cup Parmesan cheese Grated, or use nutritional yeast
For the Seasoning
  • 2 tbsp Olive oil or avocado oil
  • 1 tsp Salt Adjust as needed
  • 1/2 tsp Black pepper Adjust to taste
  • 1 tsp Dried sage or fresh thyme/rosemary
For Assembly
  • 2 cups Marinara sauce Homemade or store-bought
  • 1/4 cup Fresh parsley Chopped

Equipment

  • baking sheet
  • mixing bowl
  • large pot
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and toss cubed butternut squash and garlic with olive oil, salt, and black pepper. Roast for 25-30 minutes.
  2. Bring a large pot of salted water to a boil. Cook lasagna noodles al dente, about 8-10 minutes. Drain and lay flat.
  3. Mash roasted garlic and squash in a bowl, combine with ricotta, mozzarella, parmesan, salt, pepper, and sage.
  4. Spread marinara sauce in a baking dish, fill lasagna noodles with the filling, and roll them up. Place seam-side down in the dish.
  5. Preheat oven to 375°F (190°C). Pour remaining marinara sauce over roll-ups, top with more mozzarella, cover with foil, and bake for 20 minutes.
  6. Uncover and broil for an additional 2-3 minutes until cheese is bubbly and golden. Let cool, garnish with parsley, and serve.

Nutrition

Serving: 1roll-upCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure squash and garlic are roasted until golden to enhance sweetness. Can be made ahead and refrigerated for up to 24 hours before baking.

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