I fell in love with these Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight the first time I roasted a whole head of garlic with the squash; the mellow sweetness and caramelized garlic make a silky filling that’s comforting and elegant. This recipe turns humble winter squash into a showy weeknight or holiday dish I’ve made many times for friends and family. If you like creamy, savory-sweet dishes, these roll-ups are a cozy, made-from-scratch crowd-pleaser (see a similar butternut approach here: butternut squash lasagna).
Why Make This Recipe
- Flavor: Roasting the squash and garlic brings out deep, caramelized sweetness that pairs beautifully with tangy ricotta and nutmeg.
- Texture: The smooth squash filling plus al dente pasta sheets creates a luxurious, comforting bite.
- Seasonal nutrition: Butternut squash is high in vitamin A and fiber, so this dish is tasty and nutritious.
- Make-ahead friendly: Assemble ahead and refrigerate or freeze before baking—great for entertaining.
- Personal insight: I love this because it looks fancy but uses pantry-friendly ingredients and one pan for the squash—perfect for feeding a group without stress (also a good follow-up to a bowl of roasted-butternut soup: creamy roasted butternut squash soup).
Recipe Overview
- Prep time: 30 minutes active, plus 20–30 minutes roasting
- Cook time: 25–30 minutes bake (plus 25–30 minutes roast)
- Total time: About 1 hour 30 minutes from start to finish
- Servings: 6 (2 roll-ups per person)
- Difficulty: Medium — basic roasting and rolling techniques, no specialty gear required
- Method: Roast squash and garlic, purée into a creamy filling, spread on boiled lasagna noodles, roll up, top with béchamel or marinara, and bake at 375°F (190°C).
My Experience Making This Recipe
I tested these roll-ups three times, adjusting salt and texture each run until the filling was silky but not watery. The biggest discovery was roasting garlic alongside the squash—it changes the whole flavor profile and reduces the need for extra oil or onion sautéing.
How to Make Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight
Start by halving a 2–3 lb butternut squash, scooping seeds, and tossing with 1–2 tbsp olive oil, salt, and pepper. Roast cut-side down at 400°F (200°C) for 25–30 minutes until tender; roast a head of garlic wrapped in foil alongside for 25–30 minutes. Scoop roasted squash and softened garlic into a blender with 1 cup ricotta, 1/2 cup grated Parmesan, 1/4 tsp nutmeg, salt, and pepper—blend to a smooth but pipeable consistency. Boil 12 lasagna noodles until al dente, cool on a towel, spread ~1/3–1/2 cup filling per noodle, roll, arrange in a 9×13-inch dish, top with 2 cups béchamel or marinara, sprinkle with 1 cup shredded mozzarella, and bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Expert Tips for Success
- Roast at high heat: 400°F (200°C) concentrates sugars and dries the squash slightly so the filling isn’t watery.
- Drain boiled noodles well and pat dry on a kitchen towel to avoid steam making the filling thin.
- Test filling consistency: it should hold shape when scooped; if too stiff, add 1–2 tbsp milk or reserved cooking water.
- Use a food processor or high-speed blender for very smooth texture; scrape sides to ensure even blending.
- Equipment note: a 9×13-inch (23×33 cm) baking dish and a silicone spatula make assembly quick and neat.
How to Serve Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Pair with roasted Brussels sprouts or tossed kale for added texture and color—try them with roasted butternut and cranberries for a holiday board (roasted butternut with cranberries and pecans).
- For presentation, spoon sauce into the dish first, nestle roll-ups seam-side down, then finish with grated Parmesan and chopped fresh sage.
- Occasions: cozy weeknight dinners, vegetarian main for holiday guests, or a make-ahead dinner party centerpiece.
Storage and Reheating Guide
- Refrigerator: Cover tightly and store in an airtight container or foil-wrapped baking dish for up to 4 days.
- Freezing: Freeze assembled (unbaked) in an oven-safe dish for up to 3 months; wrap with plastic and foil to prevent freezer burn. Thaw overnight in the fridge before baking.
- Reheating: From fridge, bake at 350°F (175°C) covered with foil for 20 minutes, then uncover for 5–10 minutes to brown. From frozen and thawed, bake at 375°F (190°C) for 30–40 minutes. Use a meat thermometer probe—internal temp should reach 165°F (74°C) for safe reheating.
Recipe Variations
- Gluten-free: Use gluten-free lasagna sheets or wide gluten-free pasta and check baking times—they can be more fragile when boiled.
- Dairy-free / Vegan: Swap ricotta for 1 cup silken tofu blended with 2 tbsp nutritional yeast and 1 tsp lemon juice; use dairy-free béchamel (made with olive oil and almond milk) and plant-based mozzarella.
- Add protein: Stir 1 cup cooked crumbled sausage, browned mushrooms, or finely shredded roasted chicken into the filling.
- Herb-forward: Fold 2 tbsp chopped fresh sage or thyme into the squash filling for an earthier profile (pairs well with maple notes—see maple-butternut soup inspiration: maple butternut and apple soup).
Nutritional Highlights
- Butternut squash is rich in vitamin A (beta-carotene), potassium, and fiber—good for eye health and digestion.
- This dish is moderately high in calories per serving due to cheese and olive oil; adjusting portion size (two roll-ups) makes it reasonable for a main course.
- Allergen info: contains dairy (ricotta, Parmesan, mozzarella) and gluten unless substituted; contains no nuts by default but check added toppings.
Troubleshooting Common Issues
- Filling too runny: Remove excess moisture by draining the squash after roasting briefly, or reduce with a quick stovetop simmer before blending; add 1–2 tbsp of fine breadcrumbs or 2 tbsp grated Parmesan to firm up.
- Noodles tear while rolling: Use slightly undercooked noodles (al dente) and cool them flat on a towel; roll gently from one short end.
- Top burns while middle is cold: Cover loosely with foil for the first 20 minutes of baking, then uncover to brown for the last 5–10 minutes.
Frequently Asked Questions
Q: Can I make the filling ahead and assemble later?
A: Yes. Store the cooled filling in an airtight container in the fridge for up to 3 days. Assemble roll-ups the day you bake for best texture, or assemble and refrigerate covered for up to 24 hours before baking.
Q: What if I don’t have ricotta?
A: Substitute 1 cup whole-milk cottage cheese blended until smooth, or use 1 cup mascarpone for a richer result. For a lighter dish, blend Greek yogurt (strained) with a little cream cheese to approximate texture—adjust salt carefully.
Q: Can I skip pre-roasting the garlic?
A: You could sauté fresh garlic, but roasting mellows sharpness and adds sweetness that balances squash. If pressed for time, sauté 2–3 cloves minced in 1 tbsp olive oil for 1–2 minutes until fragrant, then cool before blending.
Q: How can I make this less rich without losing flavor?
A: Use part-skim ricotta and reduce the mozzarella to 3/4 cup; increase herbs (sage, thyme) and add a squeeze of lemon in the filling to brighten flavors without extra fat.
Conclusion
If you enjoy roasted-vegetable lasagna flavors, this recipe follows the same comforting, layered approach—see a beautiful version here: Cozy Roasted Vegetable Butternut Squash Lasagna.
Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups
- Total Time: 80 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and elegant dish featuring roasted butternut squash and garlic rolled in lasagna noodles, topped with béchamel or marinara and cheese.
Ingredients
- 1 2–3 lb butternut squash
- 1 head of garlic
- 1–2 tbsp olive oil
- Salt and pepper to taste
- 1 cup ricotta
- 1/2 cup grated Parmesan
- 1/4 tsp nutmeg
- 12 lasagna noodles
- 2 cups béchamel or marinara
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400°F (200°C).
- Halve the butternut squash, scoop seeds, and toss with olive oil, salt, and pepper.
- Roast squash cut-side down and wrap garlic in foil and roast alongside for 25–30 minutes.
- Once tender, scoop out squash and garlic, place in a blender.
- Add ricotta, Parmesan, nutmeg, salt, and pepper; blend until smooth.
- Boil lasagna noodles until al dente, cool on a towel.
- Spread 1/3–1/2 cup filling on each noodle and roll up.
- Arrange roll-ups in a 9×13-inch baking dish, top with béchamel or marinara and sprinkle with mozzarella.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Notes
For best texture, assemble roll-ups and refrigerate covered for up to 24 hours before baking, or freeze unbaked for up to 3 months.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian