Cheesy Butternut Squash Lasagna Roll Ups

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Step 1

Fill a pot 3/4 the way with water. Season with 2 tbsp of salt and bring to a boil. Cook the lasagna noodles according to package and remove. Run under cold water, then toss in olive oil to prevent sticking. Place on a sheet pan.

Step 2

Cook the squash in the same pot for 10-15 minutes, until very soft. Drain and set aside.

Step 3

Heat the pot on medium heat. Season with olive oil. Add onion, sage and leeks and cook for 5-7 minutes, until the onions are translucent. Add the garlic and cook 1 minute, until fragrant. Add the spinach, a generous pinch of salt and the nutmeg and mix until spinach is bright green and wilted (2 minutes or so.)

Step 4

Preheat the oven to 375 F.

Step 5

Pour squash into the pot with goat cheese and mash with a whisk until creamy. Add balsamic and another pinch of salt. Taste for seasoning and adjust if necessary. Add some grated Parm (I did about 1/4 cup) and ~1 cup of mozzarella and stir until the cheese is melted. Remove the filling from the heat.

Step 6

Place lasagna noodles on a clean workspace. Using a spoon, spread the filling onto the noodle - about 1/2 inch thick- and then roll it up. Repeat. If you have any leftover filling, layer it on the bottom of a baking dish. If you don’t, just sprinkle 1/2 cup mozzarella on the bottom of a baking dish. Place the roll ups into the dish. Top with more cheese if desired. Bake for 20 minutes.

Step 7

While it’s cooking, brown the butter.

Step 8

Just before serving, pour brown butter and balsamic onto the finished lasagna.