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
- For the lasagna:
- 1 box lasagna noodles
- Olive oil
- 1 large butternut squash 2 medium sized butternut squashes or 2 bags of frozen butternut squash
- 1 white onion
- 1 bunch sage
- 1 clove of garlic minced
- 1 leek sliced into half moons, washed thoroughly
- Salt and pepper
- 2 1/2 cups chopped spinach or to taste
- 1/4 tsp nutmeg
- 2 tbsp balsamic vinegar plus more to taste, if needed
- 4 oz. Goat cheese softened
- 2 cups shredded mozzarella
- Parmesan grated to taste
- For the balsamic brown butter:
- 1/4 cup brown butter
- 2 tbsp balsamic vinegar or glaze
Directions
- Fill a pot 3/4 the way with water. Season with 2 tbsp of salt and bring to a boil. Cook the lasagna noodles according to package and remove. Run under cold water & toss in olive oil to prevent sticking. Place on a sheet pan.
- Cook the squash in the same pot for 10-15 minutes, until soft. Drain and set aside.
- Heat the pot on medium heat. Season with olive oil. Add onion, sage and leeks and cook for 5-7 minutes, until the onions are translucent. Add garlic & cook 1 minute, until fragrant. Add spinach, a generous pinch of salt and the nutmeg and mix until spinach is bright green and wilted (2 minutes or so.)
- Preheat the oven to 375 F.
- Pour squash into the pot with goat cheese and mash with a whisk until creamy. Add balsamic and another pinch of salt. Taste for seasoning and adjust if necessary. 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.
- Place lasagna noodles on a clean workspace. Using a spoon, spread the filling onto the noodle – about 1/2 inch thick- then roll it up. Repeat. If you have 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 min.
- While it’s cooking, brown the butter.
- Just before serving, pour brown butter and balsamic onto the finished lasagna.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Directions are terrible. Ingredient list fails the call for mozzarella
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