These butternut squash lasagna roll ups are stuffed with chicken and spinach and covered in a creamy, cheesy butternut sauce.

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.

Butternut squash lasagna roll ups with chicken and spinach
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These butternut squash 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, my first fall squash purchase when I got home from Europe.

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, I settled on this approach.

More butternut squash pasta recipes you’ll love: creamy sage butternut white bean gnocchi and creamy butternut squash pasta with sage mushrooms

Whole wheat butternut squash lasagna roll ups

About 30 minutes later, I was knee deep in the middle of lasagna making. It’s quite the process. For a simpler approach, I suggest pumpkin stuffed shells.

As far as “winging” it goes, this has to be one of the better results.

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.

Butternut squash lasagna roll ups

It’s baked to golden brown and bubbly perfection.

There’s just something about baked pasta that makes it even more comforting than it already is, isn’t there?

Butternut squash chicken and spinach lasagna roll ups

And it’s worth every minute of the hour and 15 minutes it takes.

Save it for a weekend if you must but, you must.

MORE COZY BUTTERNUT SQUASH RECIPES TO TRY:

Butternut Squash Goat Cheese Dip with Tart Cherry Compote
Garlicky Butternut Squash Noodles with Spinach and Ricotta
Creamy Sage Butternut White Bean Gnocchi
Butternut Squash and Cranberry Gratin

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4 from 2 votes

Butternut Squash Lasagna Roll Ups with Chicken and Spinach

Servings: 4 servings
Prep: 40 minutes
Cook: 35 minutes
Total: 1 hour 15 minutes
These butternut squash lasagna roll ups are stuffed with chicken and spinach and covered in a creamy, cheesy butternut sauce.

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

Instructions 

  • Preheat oven to 350 degrees.
  • Bring a large pot of salted water to a boil.
  • Add butternut squash, cook for about 10 minutes until softened. 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 Hi-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

Serving: 1SERVINGCalories: 615kcalCarbohydrates: 75gProtein: 39gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 82mgSodium: 653mgFiber: 12gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

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.

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15 Comments

  1. 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!

  2. 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!

  3. 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.