Cheesy Butternut Squash Lasagna Roll Ups with Balsamic Brown Butter
Need a fun and satisfying side dish for Friendsgiving or Thanksgiving? I gotchu my kings and queens.
I initially tested this with brown butter int he filling, but I’ve learned that brown butter is 10000x more potent when it’s drizzled as a finishing touch instead of incorporated into a filing. And yes, you can absolutely make this traditional lasagna style. I just think roll ups are so cute and fun!! You must use a baking dish that is tall enough to support the noodles. If you don’t, they will fall over and flop. If you don’t have one, I recommend just making this a traditional lasagna 🙂 ENJOY.
Cheesy Butternut Squash Lasagna Roll Ups with Balsamic Brown Butter
Ingredients
- 1 box lasagna noodles
- 1 large butternut squashes or 2 bags of frozen butternut squash
- 1 white onion diced
- 1 clove garlic minced
- 1 leek sliced into thin half moons
- Salt and pepper to taste
- 2 1/2 cups spinach chopped
- 1/4 tsp ground nutmeg
- 1/4 cup balsamic vinegar
- 4 oz. goat cheese softened
- Grated Parmesan to taste
- 2 cups shredded mozzarella
- 1/4 cup unsalted butter
Instructions
- Fill a stockpot 3/4 the way with water. Season with 2 tbsp of salt and bring to a boil. Cook the lasagna noodles according to the package and remove them. Run under cold water, then toss in olive oil to prevent sticking. Place on a sheet pan and reserve.
- Cook the butternut squash in the same pot for 10-15 minutes, until fork tender and very soft. Drain and set aside.
- Using the same pot, heat it on medium heat. Season with olive oil. Add the onion, sage and leeks and cook for 5-7 minutes, until the onions are translucent. Add the garlic and cook 1 minute, until fragrant. Add the spinach, a generous pinch of salt and the nutmeg and mix until spinach is bright green and wilted (2 minutes or so.)
- Pour the squash into the pot with the goat cheese and mash with a whisk until combined and creamy. Add the balsamic and another pinch of salt. Stir together. Taste for seasoning and adjust if necessary. Finally, add some grated Parm (I did about 1/4 cup) and ~1 cup of mozzarella and stir until the cheese is melted. Remove the filling from the heat.
- Get a baking dish and place half a cup of mozzarella on the bottom of the dish. Place the lasagna noodles on a clean workspace. Using a spoon or rubber spatula, spread the filling into the noodle - about 1/2 inch thick- and then roll it up. Repeat with all of the noodles. If you have any leftover filling, layer it on the bottom of a baking dish. If you don’t, just sprinkle 1/2 cup mozzarella on the bottom of a baking dish. Place the roll ups into the dish. Top with more cheese if desired. Bake for 20 minutes.
- In the meantime, heat a saucepan on medium heat. Add the butter and cook until melted and golden brown bits start forming on the pan, along with a nutty caramelized smell. Remove it from the heat and reserve. Just before serving, pour the brown butter and the balsamic onto the finished lasagna. Enjoy immediately!
2 Comments
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Skyler Bouchard
I am so sorry – we recently transferred my site over from the old one and the ingredients were input improperly. I do have copies of the correct recipe on Instagram (which is usually what drives traction to my website) and my Whisk profile. Hope you can forgive the issue on my end and please check there for the accurate recipe. Updating this now
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Directions are terrible. Ingredient list fails the call for mozzarella