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Butternut Squash Lasagna Roll Ups with maple cream sauce
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Butternut Squash Lasagna Roll Ups with Maple Cream Sauce

Hearty butternut squash filled lasagna rolled up and topped with a delicious sweetened cream sauce. Perfect flavors for a fall supper! Serve alongside steamed or roasted vegetables or a salad for a great meal.
Course Main Course
Cuisine American, Autumn Flavors
Keyword Butternut Squash Lasagna, Lasagna Roll Ups, Maple Cream Sauce, Roasted Butternut Squash
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 6 people (2 rolls each)
Calories 289kcal
Author Emma J. Watling

Ingredients

For the butternut squash filling:

  • 1 medium whole butternut squash *roasted, see below
  • 1 to 2 Tablespoons olive oil (for roasting the squash)
  • 1/2 cup cream cheese, cubed
  • 1/3 cup Parmesan cheese, shredded
  • 1 Tablespoon butter, melted
  • 1 Tablespoon pure maple syrup
  • 1/4 teaspoon cinnamon
  • pinch nutmeg
  • salt and pepper to taste

For the maple cream sauce:

  • 1 cup heavy cream
  • 1/2 small onion, finely diced
  • 2 Tablespoons butter
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon orange juice or 1 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • black pepper to taste
  • 12 to 14 lasagna shells, cooked according to package directions

Instructions

Recommended Order of cooking/prep---Be sure to read all directions before starting!

  • Cook the pasta during the last 15 minutes of roasting the squash and/or making the filling. Drain the pasta and pat dry before adding the filling and rolling, but do not let pasta harden. Prepare the sauce during the first bake of the lasagna rolls.

Roast the butternut squash:

  • Preheat oven to 400°F. Cut butternut squash in half lengthwise and remove seeds. Pierce halves several times on top with fork. Brush lightly with olive oil and sprinkle with salt and pepper. Roast for approximately 1 hour or until tender. 

Make the butternut squash filling:

  • Let squash cool slightly (enough to handle)---scoop all of the squash out of the skin into a food processor. Add cream cheese, melted butter and parmesan and let all cheese melt into warm squash by pulsing lightly.
  • Add maple and spices and process until you reach the consistency of thick mashed potatoes.
    *If not using a food processor, hand mix or use a stand mixture until smooth and whipped.
  • While squash is roasting/while making the filling, cook the lasagna noodles al dente according to package directions. Noodles should be patted dry but do not let harden.

To make the lasagna rolls: Oven on 350°F

  • Preheat oven to 350°F. Coat bottom of rectangular baking dish with a light layer of butternut squash filling. This should be very thin.
  • Use a spoon and drop a spoonful of filling on edge of a lasagna noodle, dragging filling away from you (thinning it out). Repeat this 2 or 3 times on each noodle to cover entire noodle, being careful not to put filling on too thick.
  • Roll lasagna noodle up like a swiss roll (tightly rolled, but not letting filling squish out of sides). Begin setting in baking dish next to one another. Repeat with all remaining noodles and sauce---this amount of filling should make 12-14 rolls.
  • Once baking dish is full of rolled lasagna noodles, brush with any remaining filling to coat top of noodles. Cover lasagna dish with aluminum foil and bake for 18-20 minutes. Remove after this bake so you can top. See below.

For the maple cream sauce: prepare during the first bake of the lasagna

  • Melt 2 Tablespoons butter in a deep skillet over medium heat.
  • Add onion and cook until translucent and soft, about 3 minutes.
  • Add remaining ingredients (heavy cream, orange juice, maple, spices) and whisk lightly to incorporate. 
  • Bring to a low boil then reduce heat and let simmer until reduced and thickened, about 10 minutes. Whisk occasionally throughout to prevent browning of cream.

To finish the dish:

  • Remove lasagna rolls from oven and uncover. Top with cream sauce, covering as much of each lasagna roll as possible and drizzling down into the sides of the dish.
  • Return lasagna pan to oven and bake, uncovered, for 5-7 minutes more.
    Remove from oven and let stand for a few minutes before serving.

Storage/Leftovers:

  • Leftover lasagna rolls can be refrigerated in an airtight container for 3 days. Reheat covered in the oven until heated through.

Notes

  • Squash can be roasted and/or mashed 2 days ahead, kept in the fridge.
    • You may need to warm the mixture if you roasted the squash ahead of time so the cheese will melt and blend in. Simply reheat the squash in the microwave until warmed through.
  Total time breakdown: 1 hour 20 minute prep, 40-45 minutes cooking
  Roast squash- 1 hour 
  Prep filling- 5 minutes
  Make lasagna rolls- 15 minutes
 Cook sauce- 12-15 minutes
 Cook lasagna- 23-27 minutes (total).
 Much of this can be done overlapping while other items are being prepared.

Nutrition

Serving: 2rolls | Calories: 289kcal