mini butternut squash lasagna roll-ups
If I had to choose between classic lasagna and mini lasagna roll-ups, I’d opt for the roll-ups every day of the week. For starters, they’re cuter — but they’re tastier, too: the tops of each one crisps so that every bite is like an edge piece.
the easiest (3-ingredient!) butternut squash sauce
After having success with a classic marinara sauce version, I decided to try my hand at a butternut squash one for fall. I quickly fell in love with Alexandra Cooks’ very simple squash sauce, which comes together entirely on the stovetop. (If you have an immersion blender, it’s a one-pot situation).
With that said, you could absolutely use a store-bought sauce instead. I know a lot of people love this one from Trader Joe’s.
a simple cottage cheese filling
From there, I kept things mostly the same, using protein-packed cottage cheese in place of ricotta and folding in a mixture of sautéed garlic, mushrooms, and spinach. I did, however, swap out the basil for fresh sage, which really drives home the earthy and savory notes of fall.
serving lasagna roll-ups
While these butternut squash lasagna roll-ups are impressive enough for a holiday table, they’re equally as home on a weeknight dinner table — especially if you make the sauce in advance. I like to save extra sauce to serve with leftovers roll-ups, but you can also toss it with another noodle shape for pasta night later on. (Thin it out with pasta water as necessary, as it thickens in the fridge).
mini butternut squash lasagna roll-ups
serves 4 to 6
Ingredients
For the butternut squash sauce (makes about 4 cups):
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh sage
- 1 small butternut squash (about 1 1/2 pounds), or 1 pound pre-cut squash
- 1 small yellow onion, diced
- kosher salt and freshly-ground black pepper
For the roll-ups:
- 3/4 teaspoon kosher salt, divided, plus more for the pasta water
- 9 dried lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons chopped fresh sage
- 1/4 teaspoon red pepper flakes
- freshly-ground black pepper
- 1 (5-ounce) container baby spinach
- 6 ounces low-moisture mozzarella cheese, grated (about 1 1/2 cups)
- 2 ounces Parmesan cheese, finely grated (about 1 cup)
- 1 (16-ounce) container full-fat cottage cheese (2 cups; I always use Good Culture)
- 1 large egg
- 3 cups homemade butternut squash sauce (recipe above), or 1 (24-ounce) jar store-bought butternut squash sauce
Instructions
Make the sauce (this is a great thing to do in advance):
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the sage and cook, stirring, until fragrant, about 15 seconds. Add the squash, onion, 2 cups water, 1 teaspoon salt, and several grinds pepper. If the squash pieces aren't submerged, add more water just until they are barely covered.
- Simmer, uncovered, stirring occasionally, until the squash is very tender, 15 to 20 minutes.
- Use an immersion blender to blend the mixture directly in the pot until smooth. (Alternatively, transfer to a food processor or blender and blend until smooth). Season generously with salt and pepper to taste. If making ahead, store in the fridge in an airtight container for up to 5 days.
Make the roll-ups:
- Heat the oven to 425°F. Fill the now-empty pot with water, salt it, and bring to a boil. Add the noodles and cook for 1 minute less than the package directions for al dente. Drain, then lay the noodles in a single layer on a cutting board or baking sheet. (Drizzle with oil if needed to prevent sticking).
- Meanwhile, heat the oil in a 10-inch oven-safe skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until deeply browned, 6 to 8 minutes. Add the garlic, sage, red pepper flakes, 1/2 teaspoon of the salt, and several grinds black pepper. Cook until fragrant, about 30 seconds. Add the spinach in handfuls, tearing the leaves into pieces as you go. Cook until wilted, about 1 minute. Remove from the heat.
- Combine the mozzarella and Parmesan cheeses in a large bowl; set aside 1 cup for topping. Add the cottage cheese, egg, remaining 1/4 teaspoon salt, and several grinds black pepper to the large bowl; stir with a fork to combine. Stir in the sautéed vegetables and season with salt to taste.
- Divide the cheese mixture evenly over each noodle, spreading until it covers each one. Roll them up, then carefully cut each in half crosswise with kitchen twine or a serrated knife.
- Spread 3 cups of the squash sauce into the now-empty skillet. Arrange the rolls in the skillet with the ruffled edges facing up. Dollop in any of the filling that may have fallen out when slicing. Sprinkle with the reserved cheese mixture.
- Bake on the center oven rack until the sauce is bubbling and the cheese is browned, 30 to 35 minutes. Let cool for 5 minutes. Serve leftovers with any extra butternut squash sauce.
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