Lunch and Dinner

Butternut Squash and Spinach Lasagna Rolls


Okay, okay I noticed I eat A LOT of butternut squash in the fall and winter months! 1. Because it’s delicious 2. Because it’s cheap in these months 3. Because I have friends who grow it and share their bounty!!

This recipe is one of Jon and I’s favorites. It’s often on repeat in our house, i’ll vary it up and make it into a whole lasagna, or rolls like this post. I’ll add shredded chicken for protein, or top the lasagna rolls with alfredo sauce to change it up a bit. Any which way is delicious and filling!

This time I made it meatless, in roll form and kept it classic with just using the butternut squash mixture as a top sauce instead of alfredo–but do what ever your heart and growling stomach tell you to do!


Aren’t these beautiful?! I ended up doubling my butternut squash mixture and freezing some to work into butternut squash mac and cheese!! And used 1/2 a squash to make butternut squash southwest patties!


Butternut Squash Filling:
1 cups butternut squash puree -which worked out to be 1/2 a small/medium squash
1/4 cup part skim ricotta cheese
2 oz neufchâtel cheese (1/3 reduced fat cream cheese) softened
1/4 cup low fat/fat free milk – we always have skim
1/8 tsp salt
1/8 tsp nutmeg

Spinach Filling:
2 cups raw spinach
1/2 cup part skim ricotta cheese
4 oz neufchâtel cheese (1/3 reduced fat cream cheese) softened
1 cup mozzarella cheese shredded
2 garlic cloves, minced- I keep jarred minced garlic on hand
1/4 tsp salt
1/4 tsp pepper

Other Stuff 🙂
Whole wheat lasagna noodles, cooked – I used 8 noodles and had just enough filling.
1/2 cup mozzarella cheese shredded (or more) for topping!
1/4 cup Parmesan cheese
1/2 tsp garlic powder
sprinkle of paprika —good measuring skills right?!
sprinkle of basil

How to make it:

  • preheat oven to 375 F
  • Butternut Squash Filling:
    • Cut butternut squash in half, drizzle with olive oil, roast at 400 F for 30 minutes, you should be able to easily stick a fork in it.
    • Scoop out flesh of squash
    • In a food processor, add butternut squash puree with ricotta cheese, neufchâtel cheese, milk, salt and nutmeg. Mixture should appear creamy and smooth.
    • pour into a bowl and set aside. Rinse food processor bowl and blade.


  • Spinach Filling:
    • I make it easy for myself and do the next step in the food processor as well. If you like the look of whole leaf spinach then don’t use a food processor and just mix by hand in a bowl. Add to the food processor bowl : spinach, ricotta cheese, neufchâtel cheese,  mozzarella, garlic, salt and pepper.
  • Cook lasagna noodles according to package, rinse when done. Try to be careful not to rip or tear the noodles.
  • Get a dish ready-I used a glass 8×8 for 8 rolls.
  • Spoon 1/2 butternut squash mixture onto bottom of dish.
  • Assemble the lasagna rolls
    • Lay out lasagna noodles.
    • Evenly divide spinach mixture onto each noodle
    • Using a spoon or hands (easiest), spread out the mixture along the noodle.
    • Start rolling from one end, don’t roll too loose or too tight.


  • Arrange lasagna rolls in the dish so they fit snug, seam side down
  • Spoon the remaining butternut squash mixture over rolls
  • Top with cheese
  • Sprinkle paprika, basil, pepper on top
  • Cook for 25-30 minutes, until thoroughly warmed through and cheese is melty
  • Enjoy!

    **If making as a regular lasagna, you’ll probably want to double ingredients, alternate layers of butternut squash sauce, noodles, spinach mixture, cheese, noodles, butternut squash mixture and so see the point 🙂




2 thoughts on “Butternut Squash and Spinach Lasagna Rolls

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