Table of Contents

Spread the love

I love a good cozy weeknight dinner, and these Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight hit that comfort-food sweet spot with bright autumn flavor. They combine silky roasted squash, sweet caramelized garlic, and creamy cheese wrapped in tender pasta for a dish that feels special but is totally achievable. While testing this recipe, I learned a few tricks that keep the filling smooth and the noodles from getting soggy — worth the few extra minutes.

Why Make This Recipe

Deep, comforting flavor: roasted butternut and garlic turn sweet and mellow, giving each bite a rich autumn taste.
Balanced nutrition: squash adds vitamins A and C plus fiber, while ricotta provides protein for a more filling meal.
Great for gatherings: these roll-ups look elegant on a platter but are easy to portion and serve.
Make-ahead friendly: you can assemble ahead or freeze individual portions for busy nights.
Personal note: I love this because the roasted garlic mellows into a buttery mouthfeel that pairs perfectly with a bright sage or lemon finish; it feels indulgent without being heavy. See a lighter squash side for inspiration Autumn Caesar Salad with Delicata Squash Croutons.

Recipe Overview

Prep time: 30 minutes (plus 30–40 minutes to roast squash)
Cook time: 25–30 minutes (bake)
Total time: about 1 hour 30 minutes including roasting and cooling
Servings: 6–8 roll-ups (serves 4–6)
Difficulty: Medium — basic roasting, a quick mash or puree, and rolling technique
Method: Roast squash and garlic, blend filling, cook lasagna noodles al dente, spread filling, roll, and bake in a 9×13-inch dish at 375°F (190°C).

My Experience Making This Recipe

I tested this recipe three times, adjusting roast time and liquid balance until the filling held together without being gluey. The biggest discovery was roasting whole garlic cloves alongside the squash — it becomes spreadable and sweet, improving texture and flavor. Also, drying noodles briefly before assembling prevents a watery bake.

How to Make Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight

Start by halving a 2–3 lb butternut squash, removing seeds, and roasting cut-side down at 400°F (200°C) for 30–40 minutes until tender. Roast a head of garlic with the squash, wrapped in foil or open for more caramelization. Scoop the flesh into a bowl, add 1–1½ cups ricotta, ½ cup grated Parmesan, roasted garlic cloves (6–8), salt, pepper, and a beaten egg to bind; pulse in a food processor until smooth. Cook 8–10 lasagna noodles until firm-tender, drain, and cool on a towel. Spread ~¼–⅓ cup filling on each noodle, roll tightly, place seam-side down in a greased 9×13 pan over 1 cup marinara, top with 1 cup shredded mozzarella, cover with foil, and bake at 375°F (190°C) for 20–25 minutes. Uncover and bake 8–10 more minutes until bubbly and golden.

Expert Tips for Success

Roast at high heat (400°F/200°C) to caramelize squash and brown garlic for deeper flavor. Use a rimmed baking sheet to catch any drips.
Dry cooked noodles on a clean kitchen towel for 5 minutes to remove surface moisture; this helps prevent soggy roll-ups.
Use the beaten egg and Parmesan to bind the filling — they stabilize texture and help slices hold shape.
If filling is too dry, add 1–2 tablespoons milk, olive oil, or reserved squash liquid; if too wet, add a tablespoon of breadcrumbs or more Parmesan.
Equipment: food processor or blender for silky filling, 9×13-inch baking dish, and a rimmed sheet pan for roasting are essential for best results.

How to Serve Cozy Roasted Garlic Butternut Squash Lasagna Roll-Ups Delight

Serve with a simple arugula or baby spinach salad dressed with lemon vinaigrette to cut the richness. For a warm vegetable side, try roasted green beans or autumn squash like this roasted butternut squash with cranberries and pecans.
Garnish with toasted pumpkin seeds, fresh sage leaves, or a drizzle of browned butter for an elevated finish.
Offer crusty bread and extra marinara for dipping; these roll-ups pair well with a light red wine or herbal tea for cozy dinners.
For special occasions, bake in individual ramekins or a shallow gratin dish for neat single-portion presentation.

Storage and Reheating Guide

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool completely before sealing to avoid condensation.
Freezing: Freeze baked roll-ups individually wrapped in plastic and then foil, or freeze the assembled unbaked pan (wrapped well) for up to 2 months. Label with date.
Reheating (from fridge): Reheat single portions in a 350°F (175°C) oven covered with foil for 12–15 minutes, then uncover for 5 minutes to brown. Microwave on medium power for 2–3 minutes if time is tight.
Reheating (from frozen): If frozen baked, thaw overnight in fridge then reheat at 350°F (175°C) for 20–25 minutes covered; if reheating from frozen unbaked, bake covered at 375°F (190°C) for 35–45 minutes, then uncover 10 minutes.

Recipe Variations

Gluten-free: Use certified gluten-free lasagna sheets or thin polenta sheets; reduce boiling time per package directions.
Dairy-free / Vegan: Swap ricotta for blended firm tofu mixed with lemon juice, nutritional yeast, and a little olive oil; use dairy-free mozzarella. Try cashew cream (soak cashews, blend with water) as a rich alternative.
Add protein: Stir in 1 cup cooked crumbled Italian sausage or sautéed mushrooms and spinach for an earthy, meaty twist—see my mushroom-spinach take for ideas Butternut Squash Lasagna with Mushrooms and Spinach.
Herb-forward: Fold chopped sage, thyme, or rosemary into the filling or brown butter with sage to drizzle over the top before serving.

Nutritional Highlights

Butternut squash is high in vitamin A (beta-carotene), provides vitamin C, potassium, and fiber, supporting eye health and digestion.
The ricotta adds calcium and protein; swap to part-skim ricotta to reduce fat.
Allergens: contains dairy and wheat by default; adapt to gluten-free or dairy-free versions if needed. Portion: plan 1–2 roll-ups per adult depending on appetite and sides.

Troubleshooting Common Issues

Problem: Soggy roll-ups after baking. Solution: Boil noodles al dente and dry them on a towel. Use slightly less sauce in the bottom of the pan (about 1 cup) so roll-ups won’t sit in extra liquid.
Problem: Filling too runny to spread. Solution: Stir in 1–2 tablespoons grated Parmesan or breadcrumbs, or pulse less in the processor to keep some texture. A beaten egg also helps bind.
Problem: Overly dry filling. Solution: Add 1–2 tablespoons olive oil, milk, or reserved squash roasting juices to loosen and add silkiness.

Frequently Asked Questions

Q: Can I use no-boil lasagna noodles for the roll-ups?
A: Yes, but reduce added liquid slightly and ensure the sauce is spread thinly under each noodle; no-boil noodles will hydrate as they bake. Soak them in warm water for 5–10 minutes first if they seem very stiff, and bake covered longer (25–35 minutes) to allow full cooking.

Q: How far ahead can I assemble this recipe before baking?
A: You can assemble and refrigerate uncovered for up to 24 hours, then cover and bake when ready. If assembling more than a day ahead, place plastic wrap directly on the rolls to prevent drying and keep them airtight.

Q: Can I freeze unbaked roll-ups for easy weeknight dinners?
A: Absolutely. Assemble in a freezer-safe pan, wrap tightly in plastic and foil, and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 35–45 minutes covered, then uncover and bake 10 minutes to brown.

Q: How can I make the filling extra smooth without overworking it?
A: Pulse roasted squash, roasted garlic, ricotta, and egg in a food processor in short bursts. Scrape the bowl between pulses and stop when the mixture is silky but still slightly textured — over-blending can cause a gummy mouthfeel.

Conclusion

If you enjoy layered squash dishes, you might like this alternate approach: Cozy Roasted Vegetable Butternut Squash Lasagna, which gives a great comparison to these roll-ups and more ideas for using roasted squash.