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–+ servings

Cheesy Butternut Squash Lasagna Roll Ups with Balsamic Brown Butter

Serves 4 -6
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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.