Butternut Squash Spinach Lasagna Rolls Sage Butter or Marinara

Q: Is Butternut Squash and Spinach Lasagna a healthy weeknight dinner?

Yes — it’s relatively balanced: the recipe below estimates ~480 kcal, ~20 g protein and ~6 g fiber per serving, largely from squash, spinach and ricotta. To lighten it further, use part-skim ricotta, reduce the mozzarella, swap in whole-wheat or legume-based noodles, or add extra greens. If you want more protein without much fat, stir in cooked lentils or serve with a lemony chickpea salad on the side.

Q: How do I stop the filling and rolls from becoming watery?

Drying the spinach thoroughly is the single biggest fix — squeeze it in a clean towel or press in a sieve until you get rid of most liquid. Roast the squash until it’s nicely caramelized so it isn’t waterlogged, and make the filling thick by adding Parmesan, an egg or a tablespoon of breadcrumbs if needed. Also undercook the lasagna sheets by 1–2 minutes so they don’t fall apart and don’t add excess sauce inside each roll.

Q: Can I make Butternut Squash & Spinach Lasagna Rolls ahead of time or freeze them?

Absolutely — assemble the rolls and refrigerate, covered, for up to 24 hours; add ~10 minutes to the bake time if baking from chilled. For longer storage, freeze unbaked rolls (tightly wrapped or in an airtight container) for up to 3 months and bake from frozen covered at ~375°F (190°C) until hot through (typically 45–60 minutes), then uncover to brown. Baked leftovers keep 3–4 days in the fridge and reheat to 165°F (74°C) before serving.

Q: What’s the best way to reheat leftovers so they stay saucy and not dry?

Reheat in the oven covered at 350°F (175°C) for 20–25 minutes, adding a splash of sauce or a tablespoon of water to keep moisture, and check it reaches 165°F (74°C). For single servings, the microwave works but cover loosely with a damp paper towel to stop drying out, then briefly broil if you want the top crisped. If you want a crisp finish, remove the cover for the last 3–5 minutes under a hot grill or broiler.

Butternut Squash and Spinach Lasagna Cozy RollUps I Make Every Fall

By Emma SterlingSeptember 27, 2025

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Recipe Introduction

Quick Hook

Butternut Squash and Spinach Lasagna was love at first bite for me. Do you crave cozy, veggie forward comfort food too?
This dish sings with sweet roasted squash and salty Parmesan.

Brief Overview

This recipe borrows from classic lasagne tradition. It nods to rustic home cooking and seasonal harvest dinners.
Difficulty is medium.

Prep time is 25 minutes active prep, 30 minutes roasting/cooling .
Bake time is 30 35 minutes .

Total time about approx. 1 hour 30 minutes . Yields 6 servings with 12 rolls total .
Serve two rolls per person for dinner parties.

Main Benefits

Top health benefit is vitamin A. One cup of cooked butternut squash gives over 400% daily vitamin A.
It’s vegetarian and filling without heavy meat.

Perfect for a Sunday family meal or weeknight showoff.
Bring these to potlucks and guests always ask for seconds.

What makes this recipe special is the choice. Pick a bright marinara or a nutty sage brown butter.
That choice turns it into sage brown butter butternut squash lasagna or roasted marinara joy.

I learned early to dry the spinach well.
Too much moisture ruins spinach lasagna rolls.

Flavor and Variations

The filling blends ricotta, mashed squash, and Parmesan. Think butternut squash ricotta lasagna rolls texture.
Add a little nutmeg and egg to bind.

You can swap in goat cheese for tang.
Try vegetarian butternut squash lasagna roll ups with roasted sage.

A quick confess. My first batch was soggy and sad. I forgot to squeeze the spinach properly.
Now I always press it until nearly dry.

I love the roll format. Spinach lasagna rolls look elegant on a platter.
Roasted butternut squash and spinach pasta rolls slice clean and beautiful.

Now onto the ingredients and step-by-step assembly.
I can walk you through roasting, filling, and rolling next.

Ingredients & Equipment

Oh my gosh, this is my favorite part. Julia Child said, People who love to eat… and I am one of them. I promise this list keeps things simple.

Main Ingredients

Roasted squash

Use 1 medium butternut squash (about 2 lb / 900 g) .
2 tbsp (30 mL) olive oil.
1/2 tsp fine sea salt, 1/4 tsp black pepper.
Quality note: pick a firm squash. No soft spots.

Filling

15 oz (425 g) whole milk ricotta.
2 cups (450 g) roasted squash, mashed.
10 oz (280 g) fresh baby spinach, or 8 oz (225 g) frozen, drained.
1 large egg , 1/2 cup (about 50 g) grated Parmesan.
1/4 tsp nutmeg (optional).
Quality note: use full fat ricotta for creaminess.

Noodles & topping

12 dried lasagna sheets ( 8 10 oz / 230 285 g ).
2 3 tbsp olive oil to brush.
1 1 1/2 cups (4 6 oz / 115 170 g) shredded mozzarella (optional).

Sauce choices

Marinara: 2 cups (480 mL) good marinara.
Sage brown butter: 4 tbsp (56 g) unsalted butter + 10 12 sage leaves.
Quality note: use fresh sage for the brown butter. It crisps beautifully.

Seasoning Notes

Essential combos: salt, pepper, nutmeg, and Parmesan. Add garlic with spinach for depth.
Finish with lemon zest for brightness.

Flavor enhancers: a pinch of sugar for acidic marinara. Or add red pepper flakes for heat.
Quick subs: canned pumpkin for squash.

Blend cottage cheese for ricotta substitute.

Equipment Needed

Essential tools only: 9x13-inch baking dish. Rimmed baking sheet. Large pot for noodles.
Blender or masher for squash.

Sauté pan for spinach. Mixing bowls, spatula, fine mesh sieve or towel.
Common swaps: use a sheet pan instead of baking dish.

Use a colander if no sieve exists.

I once made Butternut Squash and Spinach Lasagna for guests. I under squeezed spinach. It was soggy. Lesson learned.
Squeeze spinach dry. Trust me.

Cooking Method Quick Intro

“First we eat, then we do everything else.” I love that. This Butternut Squash and Spinach Lasagna feels like that.

It’s cozy. It’s showy. It’s weeknight friendly. Think roasted butternut squash mashed with ricotta. Think spinach sautéed till barely wilted. Think neat rolls of pasta that bake golden.

Prep Steps

Butternut Squash Spinach Lasagna Rolls Sage Butter or Marinara presentation

Essential mise en place first. Roast and cool the squash. Squeeze the spinach dry. Measure the ricotta and Parmesan.

Save time by roasting a tray of squash ahead. Use one pan for squash and garlic. Stack tasks: while squash cools, cook the noodles.

Safety note: watch hot pans. Use oven mitts. Let hot squash rest a bit. For reheating, ensure internal temp reaches 165° F ( 74° C) .

step-by-step Process

Preheat oven to 425° F ( 220° C) . Roast squash 25– 30 minutes until caramelized.
Sauté spinach 2– 3 minutes; squeeze dry. Mix with ricotta, egg, Parmesan.
Boil lasagna sheets until slightly underdone. Drain and oil.
Spread sauce, layer filling, roll. Place rolls seam side down.
Warm marinara or make brown butter sage. Pour over rolls.
Cover and bake at 375° F ( 190° C) for 20 minutes .
Uncover and bake another 10– 15 minutes until bubbly and golden.
Rest 8– 10 minutes before serving.

Visual cues matter. Squash should be caramel brown. Rolls must hold shape. Cheese should be bubbling and edges golden.

Pro Tips

Use a food mill for silky butternut squash. Dry spinach until it feels nearly dry. Brush noodles lightly to prevent sticking.

Common mistakes: overcook pasta. Don’t skip squeezing the spinach. Brown butter can burn fast. Watch it closely.

make-ahead options: assemble and refrigerate up to 24 hours . Add 10 minutes to bake if chilled. Freeze unbaked rolls for up to three months.

I once forgot to drain spinach. Disaster. Lesson learned. Now I always squeeze with a towel. This dish works as Butternut Squash Lasagna Rolls, Spinach Lasagna Rolls, or even vegetarian butternut squash lasagna roll ups.

Serve with crisp salad and enjoy the cozy, nutty vibes.

Recipe Notes quick chat

Oh my gosh, this one always feels fancy. I call it comfort with a twang . The Butternut Squash and Spinach Lasagna is cozy and bright. Roasting the squash first is everything.

Serving Suggestions

Serve the rolls on a warm platter. Add a handful of peppery arugula. A lemon vinaigrette slices through richness.

If you went marinara, pair with crusty garlic bread. For sage brown butter, try roasted Brussels sprouts. I’ve plated Butternut Squash Lasagna Rolls with shaved fennel. Friends loved the contrast.

Try smaller portions as appetizers. These also work as Spinach Lasagna Rolls for brunch. A chilled Sauvignon Blanc sings here. Or grab a tart apple cider for fall nights.

Storage Tips

Cool the dish fully before covering. Refrigerate for up to 4 days. I once shoved warm rolls in the fridge. Big mistake. They steamed; texture suffered.

To freeze, wrap tightly and freeze up to 3 months. Freeze unbaked or baked rolls. Thaw overnight in the fridge before reheating.

Reheat in the oven covered at 350° F ( 175° C) until warmed. For safety, reheat to 165° F ( 74° C) internally.

Microwaves work fine for single portions. Add a splash of sauce to keep them from drying.

Variations

Want vegan? Swap ricotta for silken tofu blended smooth. Use vegan parmesan. For gluten-free, use GF lasagna sheets or thin roasted eggplant.

Seasonal swaps: use canned pumpkin or roasted sweet potato. Try the sage brown butter butternut squash lasagna finish in autumn. I once added goat cheese and rosemary. Honestly, it was a revelation.

Also try butternut squash ricotta lasagna rolls with extra nutmeg. Or make Vegetarian butternut squash lasagna roll ups for parties. Roasted butternut squash and spinach pasta rolls are great too.

Nutrition Basics

Per serving it’s about 480 calories. Expect roughly 20 g protein. Fiber sits near 6 g. The dish gives vitamin A and potassium. Ricotta and Parmesan add calcium and protein.

Final tiny note: dry your spinach well. That single trick saved my first attempt. You’ve got this. These rolls impress without stress. Serve warm, smile, and enjoy.

Irresistible Roasted Butternut Squash Lasagna Rolls Ultimate Spinach Ricotta

Frequently Asked Questions

Is Butternut Squash and Spinach Lasagna a healthy weeknight dinner?

Yes it’s relatively balanced: the recipe below estimates ~480 kcal, ~20 g protein and ~6 g fiber per serving, largely from squash, spinach and ricotta. To lighten it further, use part skim ricotta, reduce the mozzarella, swap in whole wheat or legume based noodles, or add extra greens.

If you want more protein without much fat, stir in cooked lentils or serve with a lemony chickpea salad on the side.

How do I stop the filling and rolls from becoming watery?

Drying the spinach thoroughly is the single biggest fix squeeze it in a clean towel or press in a sieve until you get rid of most liquid. Roast the squash until it’s nicely caramelized so it isn’t waterlogged, and make the filling thick by adding Parmesan, an egg or a tablespoon of breadcrumbs if needed.

Also undercook the lasagna sheets by 1 2 minutes so they don’t fall apart and don’t add excess sauce inside each roll.

Can I make Butternut Squash & Spinach Lasagna Rolls ahead of time or freeze them?

Absolutely assemble the rolls and refrigerate, covered, for up to 24 hours; add ~10 minutes to the bake time if baking from chilled. For longer storage, freeze unbaked rolls (tightly wrapped or in an airtight container) for up to 3 months and bake from frozen covered at ~375°F (190°C) until hot through (typically 45 60 minutes), then uncover to brown.

Baked leftovers keep 3 4 days in the fridge and reheat to 165°F (74°C) before serving.

Which sauce should I pick marinara or sage brown butter?

Both are delicious: marinara gives a bright, tangy lift that cuts through the richness and feels classic and Italian, while sage brown butter adds a nutty, autumnal warmth think cosy Sunday supper.

Choose marinara for a fresher palate or guests who prefer tomato; pick brown butter for a show stopping, seasonal finish and crisp the sage leaves right before serving for texture. You can also do a hybrid: a thin layer of marinara in the pan with brown butter drizzled just before serving.

How can I add more protein or make the recipe gluten-free?

For extra protein, fold in 1 cup cooked Italian sausage or cooked lentils (increase binder slightly if using lentils) or add a handful of shredded cooked chicken. To make it gluten-free, use certified gluten-free lasagna sheets or substitute thin roasted aubergine (eggplant) or zucchini slices as the “noodle.” Also consider swapping ricotta for blended cottage cheese or adding a spoonful of mascarpone for a different texture.

What’s the best way to reheat leftovers so they stay saucy and not dry?

Reheat in the oven covered at 350°F (175°C) for 20 25 minutes, adding a splash of sauce or a tablespoon of water to keep moisture, and check it reaches 165°F (74°C).

For single servings, the microwave works but cover loosely with a damp paper towel to stop drying out, then briefly broil if you want the top crisped. If you want a crisp finish, remove the cover for the last 3 5 minutes under a hot grill or broiler.

Butternut Squash Spinach Lasagna Rolls Sage Butt

Butternut Squash and Spinach Lasagna Cozy RollUps I Make Every Fall Recipe Card

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Preparation time:55 Mins

Cooking time:35 Mins

Servings:6 servings (12 rolls, 2 rolls per person)

Instructions:

Preheat oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper; spread on a rimmed baking sheet in one layer and roast 25 30 minutes, turning halfway, until edges caramelize and squash is very tender. Cool slightly and mash or purée until mostly smooth; measure 2 cups (about 450 g) for the filling.
Prepare the spinach: heat 1 tbsp olive oil in a sauté pan over medium heat. (Optional: add 2 minced garlic cloves and cook 30 seconds.) Add fresh spinach in batches and sauté just until wilted (2 3 minutes). Transfer to a sieve or clean towel, let cool briefly, then squeeze out as much liquid as possible and chop roughly. If using frozen spinach, ensure it is thawed and very well drained before chopping.
Make the filling: in a large bowl combine 15 oz ricotta, 2 cups mashed roasted squash, squeezed and chopped spinach, 1 large egg, 1/2 cup grated Parmesan, 1/4 tsp nutmeg (optional), 1/2 tsp sea salt and 1/4 1/2 tsp black pepper. Stir until homogeneous and thick; if too loose, add a tablespoon more Parmesan or a sprinkle of breadcrumbs to reach a scoopable consistency.
Cook the lasagna noodles: bring a large pot of salted water to a boil and cook noodles until al dente, reducing package time by 1 2 minutes so sheets remain firm for rolling. Drain and lay noodles flat on a lightly oiled sheet or parchment; brush both sides lightly with 2 3 tbsp olive oil to prevent sticking.
Assemble the rolls: spread 1/4 1/3 cup (60 80 mL) of your chosen sauce in the bottom of a 9x13-inch baking dish. Working with one noodle at a time, spoon about 1/4 cup (60 g) filling along one long edge and spread into a 1 1.5 inch wide strip. Sprinkle a little mozzarella if using, then roll tightly and place seam side down in the baking dish. Repeat to make 12 rolls, packed snugly. Spoon remaining sauce over the top and sprinkle remaining mozzarella and Parmesan.
Prepare the chosen sauce finish: for marinara, warm 2 cups sauce with 1 tbsp olive oil, adjust seasoning and spoon over rolls. For sage brown butter, melt 4 tbsp unsalted butter in a small sauté pan over medium heat, cook until it foams and begins to brown, add 10 12 sage leaves and fry until crisp (a few seconds), then pour butter and crisped sage over the assembled rolls.
Bake: cover loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 15 minutes until cheese is bubbly and edges are slightly golden. Look for bubbling edges and a golden top. If reheating to serve, internal temperature should reach 165°F (74°C).
Rest and serve: let rest 8 10 minutes so the filling sets for clean slices. Garnish with extra grated Parmesan, crisped sage leaves and fresh basil. Serve warm.

Nutrition Facts:

Calories	480 kcal
Protein	20 g
Fat	22 g
Carbs	50 g
Fiber	6 g
Sugar	8 g
Sodium	520 mg

Recipe Info:

Category	Main Course
Cuisine	Italian

Butternut Squash Spinach Lasagna Rolls Sage Butter or Marinara