Nourish

Test Kitchen Favorite: Lasagna Rolls with Butternut Squash

Our weeknight-friendly vegetarian lasagna rolls incorporate the saucy, cheesy, hearty flavors of the classic dish without the hard work.

Delicious doesn’t need to be difficult. Our weeknight-friendly vegetarian lasagna rolls incorporate the saucy, cheesy, hearty flavors of the classic dish without the hard work. No-boil lasagna sheets are rolled around a filling of tender butternut squash, cheese, and spinach, then topped with a quick homemade tomato sauce.

RECIPE TIP
Be sure the tomato sauce completely covers the tops of the lasagna rolls. Doing so will prevent the edges from drying out during baking.

INGREDIENTS
4 ounces baby spinach
2 cups cubed butternut squash
1 clove garlic
1 tablespoon olive oil
1 egg
½ teaspoon dried basil
½ teaspoon dried oregano
1 jar tomato purée
3 tablespoons heavy cream
½ cup shredded mozzarella cheese
2 tablespoons grated pecorino cheese
4 ounces ricotta
8 ounces no-boil lasagna sheets
3 aluminum tins

INSTRUCTIONS


1. Prepare Ingredients
Preheat oven to 425°F. Rinse spinach and roughly chop. Quarter squash cubes. Mince garlic. In a small bowl, beat 1 egg.

2. Boil Squash
Place squash in a medium pot and cover with cold water. Add a generous pinch salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 5 minutes. Drain and set aside.

3. Cook Tomato Sauce
While squash boils, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add spice mix and garlic and cook until fragrant, about 1 minute. Stir in tomato purée and cook until warmed through, 2–3 minutes. Add heavy cream and cook, stirring, until fully combined, about 1 minute more. Remove pan from heat. Taste and add salt and pepper as needed.

4. Make Filling
While tomato sauce cooks, stir together mozzarella, pecorino, ricotta, spinach, boiled squash, and beaten egg in a medium bowl until spinach is just wilted. Season with ½ teaspoon kosher salt and pepper.

5. Assemble and Bake Rolls
Arrange lasagna sheets in a single layer on a clean dry surface. Place about ½ cup filling on ½ of 1 sheet. Starting with short side, roll into a cylinder. Repeat to form 6 rolls. Add 2 rolls seam-side down to each tin, reshaping if bent. Alternatively, place rolls in a medium baking dish. Pour over tomato sauce, then cover loosely with foil (see Recipe Tip). Transfer to oven and bake until sheets are tender, about 20 minutes.

6. Plate Rolls
You’re all finished! Enjoy lasagna rolls on some well-loved plates.

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