Hubbard Squash Lasagna Roll-Ups

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4.79 from 14 votes

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: American

Servings: rolls

Calories: 328kcal

Author: Cheryl Bennett

Equipment

Wusthof Classic 8-Inch Chef's Knife

Ingredients

For the lasagna rolls

2 cups roasted hubbard squash flesh from 1 small squash
10 lasagna noodles cooked and lightly oiled
5 ounces baby spinach cooked and squeezed dry
1 1/2 cups whole milk ricotta cheese
1 egg
1 1/2 tsps. olive oil
2 cloves garlic minced
2 shallots finely chopped
2 tsp. fresh sage finely chopped
2 tsp kosher salt
1 tsp black pepper
1 cup Parmesan cheese grated

For the sauce

4 tbsp unsalted butter
2 tbsp. all-purpose flour
1 clove garlic minced
1/2 cup whole milk or half and half
3/4 cup vegetable stock
1/2 cup roasted Hubbard squash
1/2 tsp. nutmeg
1/4 cup Parmesan cheese grated + 1/4 cup for sprinkling on top
1 tsp. kosher salt
1/2 tsp. black pepper

Instructions

Roast squash
Preheat oven to 350°F/177°C/Gas Mark 4
Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 40 minutes, or until cooked through. Set aside to cool.
Scrape flesh from squash, portioning out 2 cups for filling and 1/2 cup for sauce. Reserve the rest for another use.
Make the hubbard squash cream sauce
In a medium sauce pot, melt butter over medium heat.
Add garlic and cook for 2 - 3 minutes until fragrant, but do not allow to brown.
Add flour and whisk to combine. Cook for 1 minute.
Add vegetable stock and whisk to combine, then add milk and whisk thoroughly.
Stir in Hubbard squash, nutmeg, salt and pepper. Whisk until fairly smooth.
Remove from heat and whisk in 1/4 cup of Parmesan cheese, reserving the other 1/4 cup for the top of our lasagna rolls.
Ladle 1/2 cup of sauce in the bottom of a baking dish and set aside.
Make lasagna rolls
Heat olive oil in small pan and sauté shallots and garlic until softened and fragrant, about 6 minutes. Remove from heat and set aside.
Combine hubbard squash flesh, baby spinach, ricotta cheese, egg, garlic, shallots, sage, salt, pepper and Parmesan cheese in medium bowl. Stir to combine thoroughly.
Place roughly 1/4 cup - 1/3 cup of filling on lasagna noodles and carefully roll up. Place seam side down in baking dish. Repeat with remaining noodles.
Cover noodles with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
Bake, uncovered, for 20 - 25 minutes, until bubbling and lightly browned.

Notes

To make fried sage leaves for garnish

Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.

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