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