Butternut Squash and Spinach Rollatini.
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 Servings
  • 4 Cups of Butternut Squash, cubed into ½” pieces
  • 2 Cups of Fresh Spinach, roughly chopped
  • 15 oz. Ricotta Cheese
  • ¼ Cup of Parmesan Cheese, plus more for garnishing
  • 2 Tbsp. Fresh Parsley, chopped
  • 1 Tsp. Oregano
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • 2 Cups of Marinara Sauce, divided
  • 12 sheets of lasagna noodles (about half a box)
  • Olive Oil
  • Salt and Pepper
  1. Preheat oven to 425 degrees. Add cubed butternut squash pieces to a rimmed baking sheet and drizzle with olive oil, salt and pepper. Roast the butternut squash for 25 minutes.
  2. While the butternut squash is cooking, bring a large pot of salted water to a boil and cook the lasagna noodles to al dente. Drain and set aside.
  3. After the squash is cooked, transfer it to a large bowl and let it cool for 5 minutes and reduce oven temperature to 350 degrees.
  4. Add chopped spinach, ricotta cheese, parmesan cheese, parsley, oregano, garlic and onion powder to the bowl of cooled butternut squash; stir to thoroughly incorporate all of the ingredients and season with salt and pepper to taste.
  5. Lay the cooked lasagna noodles out on your work surface, and spread 2-3 spoonfuls of the ricotta filling across the noodles and then loosely roll them into spirals. Repeat until all of the lasagna noodles are filled and rolled.
  6. In a rimmed casserole dish, pour about 1.5 cups of the marinara sauce on the bottom and arrange the rollatini so that the spirals are facing outward. Use the remaining ½ cup of marinara sauce and lightly drizzle it on top of each lasagna roll.
  7. Bake in the oven for about 20 minutes, until the cheese and sauce are bubbling warm.
  8. Sprinkle with additional fresh parmesan cheese before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/10/24/butternut-squash-and-spinach-rollatini/