Golden Butternut & Spinach Rosti Lasagna Rolls
These Golden Butternut & Spinach Rosti Lasagna Rolls are a delicious vegetarian twist on traditional lasagna. They combine sweet roasted butternut squash, creamy spinach and ricotta filling, and tender pasta sheets, all baked with a rich cheese sauce until golden and bubbly. Perfect for a comforting family dinner!
Preparation & Cooking Time
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-Inspired Vegetarian
Ingredients
For the Butternut Filling
2 cups butternut squash, peeled and grated
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
For the Spinach Filling
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
For the Lasagna Rolls
8 lasagna noodles
1 cup marinara sauce
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
For the Creamy Cheese Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
¾ cup milk
¼ cup grated Parmesan cheese
A pinch of nutmeg
Salt and black pepper to taste
Instructions
Step 1: Roast the Butternut Squash
Preheat the oven to 400°F (200°C).
Peel and grate the butternut squash.
Toss it with olive oil, salt, black pepper, garlic powder, and dried thyme.
Spread the squash evenly on a baking tray.
Roast for 15–18 minutes, stirring halfway through, until tender and lightly golden.
Remove from the oven and let it cool slightly.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Add the lasagna noodles and cook according to the package instructions, usually 8–10 minutes.
Drain carefully and lay the noodles flat on a lightly oiled surface to prevent sticking.
Step 3: Prepare the Spinach Filling
Heat a small pan over medium heat.
Add the chopped spinach and cook for 2–3 minutes, until wilted.
Remove from the heat and allow it to cool.
Squeeze out excess moisture from the spinach.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, salt, and black pepper.
Stir in the cooked spinach until evenly combined.
Step 4: Make the Creamy Cheese Sauce
Melt the butter in a small saucepan over medium heat.
Add the flour and whisk for 1 minute.
Gradually pour in the milk while whisking continuously.
Cook for 3–5 minutes, until the sauce thickens.
Stir in Parmesan cheese, nutmeg, salt, and black pepper.
Remove from the heat.
Step 5: Assemble the Lasagna Rolls
Spread the marinara sauce over the bottom of a baking dish.
Lay each cooked lasagna noodle flat.
Spread a layer of spinach and ricotta mixture over each noodle.
Add a spoonful of roasted butternut squash along the length of each noodle.
Carefully roll each noodle from one end to the other.
Place the rolls seam-side down in the prepared baking dish.
Spoon the creamy cheese sauce over the rolls.
Sprinkle mozzarella and Parmesan cheese on top.
Step 6: Bake Until Golden
Reduce the oven temperature to 375°F (190°C).
Cover the baking dish loosely with foil.
Bake for 20 minutes.
Remove the foil and bake for another 10–12 minutes, until the cheese is melted, bubbly, and lightly golden.
Let the lasagna rolls rest for 5 minutes before serving.
Serving Suggestions
Serve warm with a fresh green salad.
Pair with garlic bread or toasted sourdough.
Add fresh parsley or basil for extra flavor.
Serve alongside roasted vegetables for a complete vegetarian meal.
Questions & Answers
Q1: Can I prepare these lasagna rolls ahead of time?
Yes. You can assemble the rolls up to 24 hours ahead. Cover the baking dish tightly and refrigerate. Add approximately 5–10 extra minutes to the covered baking time if baking directly from the refrigerator.
Q2: Can I use frozen spinach instead of fresh spinach?
Yes. Thaw the frozen spinach completely and squeeze out as much moisture as possible before mixing it with the ricotta. Use approximately ¾ cup of thawed, well-drained spinach.
Q3: Do I need to roast the butternut squash first?
Roasting is recommended because it softens the squash and brings out its natural sweetness. It also helps prevent excess moisture from making the filling watery.
Q4: Can I replace ricotta cheese?
Yes. Cottage cheese blended until smooth or a thick cream cheese mixture can be used instead. The flavor and texture will be slightly different.
Q5: How do I stop the lasagna noodles from sticking together?
After draining, lay the noodles flat on a lightly oiled tray or clean baking sheet. Avoid stacking them while they are warm.
Q6: How do I know when the lasagna rolls are ready?
They are ready when the cheese is melted and bubbling, the tops are lightly golden, and the filling is heated throughout.
Q7: How should I store leftovers?
Allow the rolls to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Q8: Can I freeze these lasagna rolls?
Yes. Assemble and cool them before freezing in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q9: Can I make this recipe gluten-free?
Yes. Use gluten-free lasagna noodles and replace the all-purpose flour in the sauce with a suitable gluten-free flour blend.
Q10: What other vegetables can I add?
Mushrooms, zucchini, kale, or finely chopped roasted carrots work well. Cook the vegetables first and remove excess moisture before adding them to the filling.