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.

cheesy butternut squash roll ups

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.


The balsamic brown butter gives me life 😮‍💨 #diningwithskyler

♬ Delicious – Pabzzz
Click to rate this post!
[Total: 4 Average: 5]
3 from 2 Reviews


Adjust Servings
1box lasagna noodles
1 large butternut squashes or 2 bags of frozen butternut squash
1 white onion, diced
1clove garlic, minced
1 leek, sliced into thin half moons
Salt and pepper, to taste
2 1/2cups spinach, chopped
1/4tsp ground nutmeg
1/4cup balsamic vinegar
4oz. goat cheese, softened
Grated Parmesan, to taste
2cups shredded mozzarella
1/4cup unsalted butter



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.
Mark as complete

Cook the butternut squash in the same pot for 10-15 minutes, until fork tender and very soft. Drain and set aside.
Mark as complete

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.)
Mark as complete

Preheat the oven to 375 degrees F.
Mark as complete

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.
Mark as complete

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.
Mark as complete

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!
Mark as complete


  • Victoria

    Directions are terrible. Ingredient list fails the call for mozzarella

    • 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

Leave a Reply

Your email address will not be published. Required fields are marked *