Lasagna roll-ups are the ultimate comfort food upgrade! Filled with chicken, spinach and a creamy butternut squash sauce, this cozy dish is baked to perfection and perfect for weekend dinners and meal-prep.
There are some days you want a quick dinner. Then there are some days where spending a couple hours in the kitchen, chopping, processing, sautéing and baking sounds like the perfect thing. I find that as the weather gets cooler with breeze blowing in through the kitchen window as I stand in my little nook between my sink and stove, I crave those longer kitchen days a little more often.
These lasagna roll ups are just the thing for those kind of days.
I’ll be honest, I didn’t really know where this recipe was taking me when I set out in the beginning. I had a butternut squash sitting on my counter for a couple of weeks and I had half a box of lasagna noodles I wanted to use up along with some leftover rotisserie chicken.
Since I didn’t just want to air fry the butternut squash, my usual go-to, I settled on this approach. About 30 minutes later, I was knee deep in the middle of therapeutic lasagna making. It’s quite the process and not the recipe for quick weeknight meals (for a simpler approach, I suggest pumpkin stuffed shells), but when you want comfort and have the time, lasagna rollups are where it’s at.
The butternut squash plays two roles; a creamy filling with the chicken and spinach and a thinner, cheesy sauce on top of the lasagna noodles. It’s very similar to how sweet potatoes are used in this sweet potato noodle dish that’s a healthy twist on Alfredo sauce.
It’s baked to golden brown and bubbly perfection. There’s just something about baked pasta, whether it’s fall-flavored like these lasagna roll-ups or given a Mexican twist like this taco lasagna, that makes it even more comforting than it already is, isn’t there?
And it’s worth every minute of the hour and 15 minutes it takes.
Why You Need to Try These Lasagna Roll Ups
- Transforms classic lasagna into something more fun and easy to serve.
- The creamy butternut squash sauce adds a unique seasonal twist that’s nutrient dense and delicious. Try creamy sage butternut white bean gnocchi and creamy butternut squash pasta with sage mushrooms for a similar approach.
- The cheesy mixture pairs perfectly with tender noodles and chicken.
- It’s an all-in-one dish with pasta, protein, and veggies in every bite.
- You can prepare it ahead of time and bake it when needed.
Key Ingredients in Lasagna Roll-Ups
Here are the main ingredients you’ll need for this recipe, along with how they are used:
- Butternut squash: Forms the base of the creamy sauce, giving it a rich and slightly sweet flavor.
- Ricotta cheese: Combines with the butternut squash to create the perfect cheesy filling.
- Parmesan cheese: Adds sharp, savory flavor to both the filling and the topping.
- Chicken: Provides protein and pairs well with the creamy sauce and spinach.
- Spinach: Adds a pop of color and nutrients to the filling.
- Lasagna noodles: Serve as the foundation for rolling and holding all the layers together.
- Shallot and garlic: Enhance the sauce with aromatic depth.
- Fresh sage: Complements the butternut squash with earthy, herby notes.
How to Make the Best Lasagna Roll Up Recipe
You can find the full recipe below in the recipe card, but here’s a quick run-down to give you an idea of how the recipe works.
Prepare the Butternut Squash Sauce
Boil the butternut squash until tender, then blend it with sautéed shallots, garlic and fresh sage for a smooth, creamy sauce. Add ricotta cheese, half the parmesan and seasoning. Stir until you get a cheesy mixture, scraping down the sides of processor as needed.
Prepare the Lasagna Noodles and Filling
Boil the lasagna noodles until al dente. Reserve about half a cup of pasta water then drain the noodles and lay them flat to cool. In a large bowl, combine the shredded chicken and spinach.
Assemble the Roll-Ups
Lay out each noodle, spread a thin layer of the butternut squash sauce, sprinkle the chicken-spinach mixture, and carefully roll. Place the rolled noodles seam-side down in a casserole dish with a base layer of sauce at the bottom.
Bake to Perfection
Use the reserved pasta water to thin out the remaining butternut squash sauce in the food processor then pour the thinner sauce on top of the rollups in the baking dish. Sprinkle the remaining parmesan cheese, cover and bake. Uncover and broil for a few minutes at the end to achieve a bubbly, golden crust.
Recipe Variations
- Swap Ricotta Cheese: Cottage cheese or mascarpone can work as substitutes.
- Add Ground Beef or Ground Turkey: Replace the chicken with ground beef or turkey for a heartier filling.
- Use Shredded Mozzarella Cheese: For a gooey cheese topping, sprinkle shredded mozzarella along with parmesan.
- Try Marinara Sauce: Swap out the butternut squash for marinara sauce or a savory meat sauce.
- Incorporate Italian Sausage: Add cooked crumbled sausage to the filling for a spicy kick.
- Fresh Basil Garnish: Top with fresh basil leaves for a burst of flavor and color.
My Pro Tips
Recipe Tips
- Mix a large egg into the cheese filling for a firmer consistency when baked.
- Freeze the assembled roll-ups in a casserole dish and thaw overnight before baking.
- Place leftovers in an airtight container in the refrigerator to keep them fresh.
- Cover with foil to reheat leftovers without drying them out.
More Noodle Dishes To Try
Garlicky butternut squash noodles are prepared with ricotta and spinach for a similar, but lower carb version of this dish.
Lamb bolognese brings all the same comforting and cozy vibes as lasagna in a classic pasta dish. Tangles of tagliatelle make this dish irresistible.
This summer lasagna is a simplistic twist for the opposite season as these rollups. It’s the perfect lighter approach for lasagna during the warm weather months.
Lasagna Roll Ups
Ingredients
- 5 cups chopped butternut squash
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon fresh sage, minced
- 1/2 cup ricotta
- 1 cup grated parmesan cheese, divided
- salt and pepper
- 2 cups shredded chicken, I used a leftover rotisserie chicken
- 1 cup frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
- 9 lasagna noodles, use gluten-free if needed
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Add butternut squash, cook for about 10 minutes until softened and fork tender. Remove with a strainer (leaving water in the pot) and transfer to a food processor.
- In a small skillet, heat the olive oil over medium heat. Add the shallots, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor with the butternut squash.
- Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.
- Return the pot of water to a boil.
- Once boiling, add the lasagna noodles and cook according to package directions.
- While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.
- Drain the noodles carefully (so you don’t break them) and reserve 1/2 cup of the cooking water.
- Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodle. Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles.
- Add the 1/2 cup reserved liquid to the food processor with the remaining butternut squash puree and process until smooth to thin it out.
- Spoon about 1/2 cup of the mixture onto the bottom of a 9×9 baking dish.
- Place the rolled noodles in the baking dish, seam side down.
- Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/2 cup parmesan cheese, cover with foil and bake for 30 minutes.
- Remove foil, turn oven to broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.
- Remove from the oven, garnish with additional fresh sage and parmesan cheese.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Please what is the Nutritional information on this ???
I totally agree. . what is it about fall and winter that makes it ok to be cooking dinner for a while. . I guess when it’s cold out, you want to be next to a hot stove or oven. Anyway, I love everything about this meal .. I’ve done the lasagna roll ups before but this is brilliant. . love and pinned!
I love those kinds of days in the kitchen sometimes too…and I love this! Butternut squash is a favorite for sure, and I can only imagine how creamy and tasty it makes these!
This looks beyond delicious! Thanks for sharing!
I just froze a bunch of pureed butternut squash for such a recipe as this! And I might just make the sauce and eat it on its own with a spoon because it looks ah-mazing.