Creamy Butternut Spinach Lasagna Rolls Recipe

Name: Creamy Butternut Spinach Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; ¾ teaspoon dried thyme; 14 medium onion (you will grate it right into the pot); 2 tablespoons all-purpose flour; 1 cup chicken broth or 1 cup vegetable broth; 4 ounces pureed butternut squash; ½ cup milk or ½ cup heavy cream; ¾ cup sharp cheddar cheese, grated; ¼ cup parmesan cheese, grated (not the kind in a can); fresh ground black pepper, to taste; red pepper flakes, to taste; 8 -10 lasagna noodles; 1 (10 ounce) package frozen chopped spinach, thawed; 1 cup grated parmesan cheese, divided; 1 ½ cups part-skim ricotta cheese; ¼ teaspoon ground nutmeg; ½ teaspoon salt; ¼ teaspoon pepper; ½ cup shredded mozzarella cheese, for topping (approx. amt.)

Servings: persons

2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
¾ teaspoon dried thyme
14 medium onion (you will grate it right into the pot)
2 tablespoons all-purpose flour
1 cup chicken broth or 1 cup vegetable broth
4 ounces pureed butternut squash
½ cup milk or ½ cup heavy cream
¾ cup sharp cheddar cheese, grated
¼ cup parmesan cheese, grated (not the kind in a can)
fresh ground black pepper, to taste
red pepper flakes, to taste
8 -10 lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed
1 cup grated parmesan cheese, divided
1 ½ cups part-skim ricotta cheese
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese, for topping (approx. amt.)

1
Preheat oven to 350 degrees.
2
Cook noodles according to the package directions.
3
Drain, rinse under cold water and drain again.
4
Set aside.
5
While the noodles are cooking, make the sauce: heat a medium heavy-bottomed pot over medium heat.
6
Add the olive oil and butter.
7
When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater.
8
Cook the onions for a minute or two.
9
Add the flour and cook with the onions a minute or two more.
10
Whisk in the stock a little bit at a time, then add the squash and cook until warmed through and smooth.
11
Stir in the cream or milk and bring to a bubble.Stir in the cheeses in a figure eight motion and season with salt, pepper and red pepper flakes.
12
Taste to adjust seasonings.
13
To make the rolls: Squeeze out as much moisture from the spinach as possible.
14
Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
15
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
16
Line up rolled noodles slightly apart in a greased 9 x 13 baking dish.
17
Pour sauce over noodles.Bake, covered at 350 degrees for 30-45 minutes.
18
Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese.
19
Put back in oven until cheese bubbles and browns.

1800

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter, ¾ teaspoon dried thyme, 14 medium onion (you will grate it right into the pot), and more.

Yes, Creamy Butternut Spinach Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Butternut Spinach Lasagna Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions