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- Lasagna noodles - Butternut squash - Fresh spinach - Ricotta cheese - Mozzarella cheese - Parmesan cheese These main ingredients are the stars of your butternut squash and spinach lasagna rolls. You need lasagna noodles to hold everything together. Use fresh butternut squash for a sweet and nutty flavor. Spinach adds a nice touch of color and nutrition. Ricotta cheese gives a creamy texture, while mozzarella and Parmesan add that melty goodness we love. - Garlic powder - Italian seasoning - Olive oil - Salt and pepper Seasonings make your dish pop. Garlic powder brings a warm taste. Italian seasoning adds herbs that make it feel like home. Olive oil helps cook the squash and adds richness. Don’t forget salt and pepper for balance. - Recommended brands - Homemade vs store-bought Marinara sauce is key. You can use store-bought brands like Rao's or Classico. These brands offer great flavor and save time. If you prefer, making homemade marinara gives you control over taste. Use fresh tomatoes, garlic, and herbs for a bold sauce. To start, cook your lasagna noodles until they are al dente. This means they should still have a little bite to them. Follow the package instructions for timing. After cooking, drain the noodles and lay them flat on a clean kitchen towel. This helps them cool and prevents sticking. Next, we roast the butternut squash. Preheat your oven to 375°F (190°C). Toss the diced squash with olive oil, garlic powder, salt, and pepper. Spread the squash out on a baking sheet. Roast for about 20 minutes. You want the squash to be tender but not mushy. Let it cool slightly before using it. For the filling, mash the roasted butternut squash in a bowl. Mix in the chopped spinach, ricotta cheese, half the mozzarella cheese, and Parmesan cheese. Add the Italian seasoning and more salt and pepper if needed. Stir until everything is well combined. This mix should be creamy with a nice balance of flavors. Now it’s time to assemble the rolls. Start by spreading a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish. Take a lasagna noodle and place a generous amount of the filling at one end. Carefully roll it up, keeping the filling inside. Place the roll seam-side down in the dish. Repeat this for all the noodles. Once all the rolls are in the dish, pour the remaining marinara sauce over the top. Sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. You want the cheese to be bubbly and golden. To enhance the flavor of your filling, taste as you mix. If you want more flavor, add more garlic powder or Italian seasoning. For cheese, you can swap ricotta with cottage cheese for a lighter option. You could also use feta cheese for a tangy twist. To avoid a soggy bottom, layer the marinara sauce wisely. Spread a thin layer on the bottom of your baking dish. This keeps moisture from soaking into the noodles. Let the rolls cool slightly before serving. This helps them hold their shape. Garnishing makes a dish pop. Fresh basil or parsley adds color and freshness. You can also sprinkle some extra Parmesan on top for added flavor. For side dishes, a simple green salad pairs well. Garlic bread also complements the lasagna rolls nicely. {{image_2}} You can change the filling to suit your taste. Try using different veggies like zucchini, mushrooms, or bell peppers. For a protein boost, add cooked chicken or sausage. These swaps add new flavors and textures to your dish. For a gluten-free option, use gluten-free lasagna noodles. These noodles work well and keep the dish tasty. If you want to make this recipe vegan, swap ricotta and mozzarella with cashew cheese or tofu. Use nutritional yeast for a cheesy flavor. While marinara sauce works great, you can also try cream sauces or pesto. A white sauce adds a rich and creamy touch. Pesto brings a fresh, herby flavor that pairs well with the squash. Don’t be afraid to mix sauces for a unique taste! To keep your butternut squash and spinach lasagna rolls fresh, store leftovers in the fridge. Use an airtight container to prevent drying out. They can stay good in the fridge for about 3 to 5 days. If you want to save them for longer, freezing is a great option. Wrap each roll in plastic wrap and place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you are ready to eat your leftovers, reheating them right is key. For best results, use the oven. Preheat it to 350°F (175°C), then place the rolls in a baking dish. Cover them with foil to keep the moisture in. Heat for about 20 minutes or until warm. If you want a crispy top, remove the foil for the last 5 minutes. You can also use the microwave, but this may make the rolls soggy. Cooked lasagna rolls can stay fresh in the fridge for 3 to 5 days. Uncooked rolls are best used within 1 to 2 days if stored in the fridge. If you freeze uncooked rolls, they will last up to 2 months. Just remember to bake them straight from the freezer; they may need a bit more time in the oven. Yes, you can prepare these lasagna rolls ahead of time. Just follow all the steps up to baking. Then, cover the dish with foil and store it in the fridge for up to 24 hours. When you're ready to cook, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. If you don't have ricotta cheese, try using cottage cheese. You can also blend silken tofu for a dairy-free option. Cream cheese works well too, but it may make the filling richer. Each option brings a different taste and texture to the dish. The butternut squash is done when it feels soft and tender. It should easily mash with a fork. Usually, this takes about 20 minutes at 375°F (190°C). Keep an eye on it to avoid overcooking, as it can become too mushy. Yes, you can use gluten-free lasagna noodles if needed. Zucchini slices or eggplant can also work as a fun, low-carb option. Just remember to adjust the cooking times for any noodles you choose. To make this dish gluten-free, use gluten-free lasagna noodles. Make sure to check the labels on your marinara sauce and cheeses to ensure they are gluten-free as well. These small swaps keep the flavor while meeting dietary needs. You now have a clear path for making delicious lasagna rolls. We covered the key ingredients, including butternut squash and various cheeses, to ensure rich flavor. I shared steps for prep, cooking, and assembling. You also learned ways to customize your dish with swaps and tips to store and reheat leftovers. With these insights, you can create a meal that is simple, tasty, and fun. Embrace your creativity and enjoy your cooking journey!

Butternut Squash and Spinach Lasagna Rolls

Indulge in the comforting flavors of Butternut Squash & Spinach Lasagna Rolls, perfect for a cozy dinner! This delicious dish combines roasted butternut squash and fresh spinach in creamy ricotta, all wrapped in tender lasagna noodles and topped with gooey mozzarella and marinara sauce. Easy to prepare and utterly satisfying, these rolls are sure to impress. Click through for the full recipe and add a tasty twist to your dinner table!
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Ingredients
  

9-12 lasagna noodles

2 cups butternut squash, peeled and diced

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

2 cups marinara sauce

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.

      Roast the butternut squash: Toss the diced squash with olive oil, garlic powder, salt, and pepper. Spread it on a baking sheet and roast in the oven for about 20 minutes, or until tender. Let cool slightly.

        Prepare the filling: In a large bowl, mash the roasted butternut squash with a fork. Stir in the chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, Italian seasoning, and additional salt and pepper as needed, until well combined.

          Assemble the rolls: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Take a lasagna noodle, place a generous amount of the butternut squash filling along one end, and carefully roll it up. Place the roll seam-side down in the baking dish. Repeat with all noodles.

            Top the rolls: Once all rolls are in the dish, pour the remaining marinara sauce evenly over the top. Sprinkle with the remaining mozzarella cheese.

              Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                Cool and serve: Let the lasagna rolls cool for about 5 minutes before serving. Garnish with fresh basil or parsley if desired.

                  Prep Time: 30 min | Total Time: 1 hour | Servings: 4-6