So, Let Me Tell You About These Roll-Ups…

Hey there! If you’ve ever found yourself staring at a butternut squash, thinking, “Now what on earth do I do with this thing?”—trust me, you’re not alone. Actually, the first time I tried making these Irresistible Roasted Garlic Butternut Squash Lasagna Roll-Ups, it was after the kids totally rejected my infamous (and, admittedly, bland) squash soup. I wanted something cozy, a little fancy, but not fussy—something to make dinnertime feel, you know, just a bit special. There may or may not have been a glass of wine (well, okay, two) involved in the prep that first night.

Anyway, after playing about with the oven temp and burning some garlic (rookie error), I landed on this version—rich, a little sweet, pretty forgiving if you tend to lose track of time. And I’ve never looked back, except for that one time I forgot the noodles entirely. But, hey, we’ve all got stories like that!

Why You’ll Fall (Hard) for This Recipe

I make this when I want dinner to feel a little… extra, without a ton of extra work. My family goes crazy for it, especially since cheesy pasta will always be a win in my house—even my youngest who usually thinks squash is “just for rabbits”. The roasted garlic makes your whole kitchen smell heavenly but, warning, I once forgot to warn my neighbor and she showed up with bread, thinking I was making soup. (Oops.)

Plus, if I’m honest, this is kind of my top trick for sneaking veggies onto the table. And when I’m feeling lazy, I use pre-chopped squash, so don’t feel guilty if you do too.

Here’s What You Need (and Some Substitutions!)

1 medium butternut squash (about 2lb) – If you ever swap for pumpkin, let me know how it turns out. I’ve only tried it once and… never again.
1 whole bulb of garlic (yes, bulb, not a clove!) – Pre-peeled is fine if you don’t mind a bit less drama.
Olive oil – I just eyeball a couple generous glugs, usually around 3 tbsp
12 lasagna noodles – Or more, if you snap a few (which I always do, clumsy).
1 tub ricotta cheese (about 425g/15oz) – Cottage cheese works too, but the texture is different. Grandma swears by Polly-O but, honestly, store brand has never failed me.
1 cup grated mozzarella (plus more for topping!)
1/2 cup grated parmesan (or Grana Padano – I use whichever’s cheaper, let’s be real)
2 eggs
Big handful of fresh basil, torn (dried works if you’re desperate – just halve it)
Salt, pepper, pinch of nutmeg (the nutmeg is non-negotiable for me, but you do you!)
Optional: baby spinach (sometimes I stir in a few handfuls if they’re about to go sad in the fridge)
1 jar of your favourite marinara sauce – Or homemade, if you’re feeling ambitious. Here’s a nice one I’ve used: Cookie + Kate’s.

Alright, Let’s Get Messy—Directions

Roast the butternut & garlic.

Preheat that oven to 400°F (205°C). Chop the squash into chunky cubes (I wear gloves, but you’re braver than I am if you go barehanded—seriously, that stuff sticks!). Cut the top off the garlic bulb, drizzle it with a bit of oil, and wrap it in foil. Spread squash out on a baking tray, drizzle with some oil, sprinkle salt/pepper, and toss it in the oven with the garlic pack. Roast for about 25-30 minutes (this is usually when I run around cleaning the counters, or, let’s be honest, doom-scroll on my phone), until squash is soft and caramelized on the edges. Garlic sometimes needs a tad longer; you want it squishy.
Make the squash filling.

Let the squash and garlic cool enough to handle (unless you like blisters). Squeeze roasted garlic cloves out—this part is sticky and fun—and toss into a food processor with the squash. Pulse until mostly smooth; a bit of texture is nice. If you don’t have a food processor, just go at it with a fork, it’ll be a little chunkier but honestly, who’s judging?
Mix up your cheeses.

In a big (I mean really big) bowl, combine ricotta, 1/2 the mozzarella, parmesan, eggs, basil, nutmeg, salt, pepper. Add the squash garlic mash and stir. At this point, I always sneak a taste. You should too—adjust any seasoning if needed. If you want spinach in there, now’s the time to fold it in.
Cook the noodles.

Boil a big pot of water, salt it like the sea, then drop in your noodles. Cook until al dente (just cooked, but not falling apart—this is where I get impatient and snap one every time). Drain, then lay out on a clean towel to keep them from sticking together.
Roll-up time!

Spoon a good smear (no need to be precise, rustic is fine) of filling on each noodle and roll ‘em up. My first few always explode a bit; don’t panic. Pour a generous layer of marinara sauce into the bottom of a baking dish (I use a 9×13), nestle the roll-ups seam-side down, and cover with the rest of the sauce and MOAR cheese (yes, all caps cheese is a thing in my house).
Bake & drool.

Cover dish with foil and bake at 375°F (190°C) for 25-ish minutes, then uncover and cook until golden and gooey (another 10-15 mins). If you’re into crispy edges, broil for a minute at the end – just don’t wander off, trust me.

Kitchen Notes (the “Oops, remember this” section)

Forgotten to oil the garlic bulb? Yeah, it kind of burns. Still edible, but not sweet.
If the noodles stick together, just run them under cold water and gently pull apart – they tear, but hey, it all gets covered in cheese anyway.
I once tried to premix everything the day before—tastes great, but the noodles got a little gummy. Just store the parts, then assemble before baking.
Don’t worry if your filling is a bit thinner or thicker than mine; the oven sorts it out.

Variations From My Kitchen Experiments

Kale instead of spinach: Actually a bit too fibrous for my taste, but maybe you’ll love it.
Sausage crumbles: Turns it into an all-out feast; throw in with the filling if you’re hungry.
Gluten-free noodles: I’ve tried both Barilla and Jovial brands; Jovial holds up a bit better, imo. Still, treat them gently.
Extra garlic: Careful here. Once I roasted two bulbs for a double batch and… well, let’s just say, don’t plan any close conversations after.

Not-So-Essential Equipment List (Honest)

Baking dish – Mine is old Pyrex; metal gives crisper edges, FYI.
Large pot for boiling noodles.
Food processor—or a potato masher and some elbow grease.
Tongs or just good ol’ fingers (clean!) for managing noodles.
Aluminum foil for the roasting and baking bits.
I sometimes use a microplane for the parmesan, but a regular grater works too (heck, use pre-grated—sometimes you just can’t be bothered).

If you don’t have a baking dish, I’ve baked these in a deep cake tin before—doesn’t look as pretty, but totally still works.

Irresistible Roasted Garlic Butternut Squash Lasagna Roll-Ups

How to Store (But Seriously, Good Luck Having Leftovers)

Technically, you can pop leftovers (if you have them! ha) into an airtight container and refrigerate up to 3 days. Reheat gently so the cheese doesn’t split. Supposedly they freeze well, but I can’t actually vouch for that—mine never last more than a day, someone always sneaks into the fridge for that midnight snack. If you do freeze them though, wrap tight and add extra sauce when reheating.

Serving Up—My Favorite Way

Honestly, I just pile a couple roll-ups on a plate, shower them with fresh basil, and serve with a leafy green salad (sometimes store bought, no shame), glass of red (or apple juice, depending on who’s at the table). My mum insists on crusty bread for sauce-mopping—there’s wisdom there, folks.

What I Learned the Hard Way (Pro Tips – Trust Me!)

I tried rushing roasting squash at a higher temp once. Didn’t caramelize, just sort of steamed. Don’t do it—give it the time.
If you overcrowd the roll-ups, you’ll get uneven cooking. Give them some breathing room, even if it looks sparse at first. Actually, I find it works better if the dish isn’t packed full to the limit.
Letting the whole thing rest 10 minutes before serving (even though everyone’s drooling) makes it slice up so much better—and tastes richer, somehow.

FAQ From Friends and Other Curious Cooks

Can I make these ahead?
Yep! I usually roast the squash/garlic and mix the filling the night before, then just cook noodles and assemble/bake right before eating. But don’t fully assemble and let sit, it gets kinda soggy.
What if I don’t eat dairy?
Try Violife vegan ricotta and mozzarella, and skip the eggs (replace with a flax egg if you must). Texture is a bit different but still tasty. Check Minimalist Baker’s vegan ricotta if you wanna get real homemade about it.
Can I use frozen squash?
Probably, but you’ll want to roast it a little longer, and it can be a bit wetter—just blot with a towel after roasting!
Why did my noodles turn out mushy?
You probably overcooked them, or maybe they sat in water too long (happened to me last Christmas—total noodle soup situation). Next time, pull them out just before al dente.
Is there a shortcut for the roasted garlic?
I mean, you can use garlic paste in a real pinch, but the flavor’s way less mellow. If you ever get one of those garlic roasters, let me know if it actually works! Mine’s just collecting dust.

Alright, that about sums it up! If you give these a go, let me know how your crew likes ‘em. Or if you swap in something wild, like acorn squash—or, I dunno, brussels sprouts? Send me pics—unless they flop. But hey, even then, we’ve all been there!

Irresistible Roasted Garlic Butternut Squash Lasagna Roll-Ups