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Creamy Butternut Spinach Lasagna Rolls

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“a fun fall twist on an old favorite”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cook noodles according to the package directions.
  3. Drain, rinse under cold water and drain again. Set aside.
  4. While the noodles are cooking, make the sauce: heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
  5. Add the flour and cook with the onions a minute or two more.
  6. Whisk in the stock a little bit at a time, then add the squash and cook until warmed through and smooth.
  7. Stir in the cream or milk and bring to a bubble.Stir in the cheeses in a figure eight motion and season with salt, pepper and red pepper flakes. Taste to adjust seasonings.
  8. To make the rolls: Squeeze out as much moisture from the spinach as possible. Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
  9. Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
  10. Line up rolled noodles slightly apart in a greased 9 x 13 baking dish.
  11. Pour sauce over noodles.Bake, covered at 350 degrees for 30-45 minutes.
  12. Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese. Put back in oven until cheese bubbles and browns.

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