Butternut Squash & Spinach Pin Wheel Lasagna
These lasagna pin-wheels are filled with not one but two delicious fillings. A butternut squash and spinach and cheese filling get wrapped up with the silkiest pasta sheets & smothered in a creamy cheesy sauce. Talk about heaven in a bite.
Butternut Squash & Spinach Pinwheel Lasagna
These Butternut Squash and Spinach Lasagna Roll-Ups are heavenly and one of my favorite things I have ever made. The pinwheels are packed with veggies and autumn flavors, and smothered with a dreamy cheese sauce. These are decadent and cozy. Perfect for Sunday dinner or even to serve on a holiday.
You could make everything from scratch and I have included the steps to do so. However, if you want to make these pinwheels without all of the fuss of making pasta and a butternut squash puree I have options to cut the prep time down!
If you do want to make your own pasta, the fillings and sauce homemade, I recommend breaking the steps up a little bit and making the pasta the night before as well as one or both fillings. The next day all you have to do is roll out the pasta, layer your fillings roll up and cut.
To Make the Fillings & Sauce - You'll Need
Mornay Sauce: A mornay sauce is similar to a béchamel except it has cheese in it. This version includes shallots and garlic adding extra flavor.
- Butter
- Shallot: 1 large shallot, chopped.
- Garlic: 3 cloves of garlic, chopped
- Flour: 1/4 cup of AP flour to make a roux to thicken the sauce.
- Milk: Whole milk is recommended to make it thick and creamy.
- Nutmeg: Because cream sauces need nutmeg.
- Parmigiano Reggiano: Parmesan works here too.
Spinach & Cheese Filling
- Spinach: 11 oz of fresh spinach or 7 oz frozen spinach. You will need about a cup of spinach when squeezed of excess water.
- Mozzarella Cheese: I always recommend buying the block and grating it yourself because it melts better compared to the pre grated kind.
- Ricotta Cheese: Whole or Part Skim works.
- Parmigiano Reggiano Cheese: We use it in the spinach and cheese mixture and mornay sauce. Parmesan works here too.
- Nutmeg: It adds that little back note that is just so good and comforting. Fresh grated is best but dried is fine.
Butternut Squash Filling:
- Butternut Squash Puree: Peel, cube and roast the squash until fork tender. Then puree in a food processor or blender.
- Mornay Sauce: We are going to use some of the creamy sauce that we made to mix into the butternut squash.
Make the Mornay Sauce
- Sweat the Shallots & Garlic: In a medium pot over medium heat, melt the butter and sweat the shallots for about 5 min. Add the garlic for 1 more minute.
- Warm the milk until it is steaming. You can either do this in the microwave in intervals, stirring between or in a pot on low heat.
- Flour: Sprinkle the flour over the butter and shallots and stir together. Cook for a few minutes.
- Milk & Nutmeg: Gradually add the milk a little at a time while continuing to whisk. Bring to a simmer over medium-low – medium heat and cook until it thickens. Add about 1/4 tsp of nutmeg as it is simmering.
- Cheese: Turn off the heat and stir in 1 cup of the cheese. As the sauce cools it will thicken a little bit more.
Make the Butternut Squash Filling
- Roast the Butternut Squash. Peel, remove seeds and cube the butternut squash. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven for about 25-30 minutes.
- Puree: Blend the roasted squash in a food processor or blender until smooth.
- Combine 1 cup of the Mornay and 1 cup of the butternut squash puree. Whisk to combine.
Make the Spinach and Cheese Mixture
- Blanch the spinach. In a pot of boiling water submerge the spinach for 1-2 minutes until it wilts and turns bright great.
- Ice Bath: Immediately put the blanched spinach into an ice bath to stop the cooking.
- Squeeze: Using a clean kitchen towel (that does not shed) squeeze as much of the excess liquid from the spinach.
- Blend: In a food processor combine the spinach, mozzarella, ricotta, parmigiano reggiano and nutmeg. Blend until smooth.
If you want to make homemade pasta and are looking for a recipe click the link above!
Assemble the Lasagna Roll Ups
- Preheat the oven to 400°
- Cook dried lasagna noodles: Boil the dried fresh lasagna noodles for 2 minutes. Remove using soft grip tongs to prevent them from ripping and lay them out flat. If using store bought, follow the directions on the box to cook to al dente.
- If using fresh soft pasta sheets there is no need to boil first. They will absorb liquid from the sauce.
- Layer:
- Spread one of the prepared fillings over a cooked lasagna noodle.
- Layer another cooked sheet of pasta on top.
- Spread the other prepared filling over top.
- Roll & Cut: Starting at a short end, roll it up into a log. Cut into 3-4 even pieces.
- Baking Dish: Arrange the spirals in a baking sheet cut side up.
- Cheese Sauce: Pour the cheese sauce evenly over the pin wheels.
- Bake: Bake in the preheated oven for 18-20 minutes. Optional to sprinkle more mozzarella and parmesean cheese on top halfway through baking.
Short Cuts
By using store bought, already prepared ingredients, we can turn this into an easy weeknight meal. The store-bought items you can substitute are:
- Lasagna Noodles: Save time making and rolling out pasta sheets and by store bought. Cook them as directed by the manufacturer until al dente.
- If using fresh soft pasta sheets there is no need to boil first. They will absorb liquid from the sauce.
- NOTES: You may only be able to cut them in 2 pieces once rolled into a log. I’m not sure the total amount you’ll need. Once I try that route I’ll update this section.
- If using fresh soft pasta sheets there is no need to boil first. They will absorb liquid from the sauce.
- Frozen Spinach: Save time blanching the spinach and buy frozen. You will have to unthaw it and still squeeze out all of the excess liquid. You’ll want about 1 cup of spinach once wrung out.
- Frozen Butternut Squash Puree: Save time prepping the butternut squash and roasting it and buy it completely done for you. Just unthaw and use 1 cup of the puree for the butternut squash filling.
- Alfredo Sauce: Save time making the cheese sauce and buy a pre-made bottle to use instead!
Servings: 4
Equipment
- 1 Food Processor Blender
- 1 Medium Pot
- 1 Sieve
- 2 Medium Bowls
- 1 Whisk
- 1 Liquid Measuring Cup
- 1 Kitchen Scale for measuring out flour & eggs to make pasta
Ingredients
For the Cheese Sauce
- 6 Tbsp Butter
- 1 Large Shallot finely chopped
- 3 Garlic Cloved chopped
- 1/4 Cup All-Purpose Flour
- 4 Cups Whole Milk warm
- 1 Cup Parmigiano Reggiano grated
- 1/8-1/4 tsp Nutmeg
- Salt & Pepper to taste
For the Fillings
- 1 Cup Butternut Squash Puree
- 1 Cup Cheese Sauce from above
Spinach Filling
- 1 Cup Frozen Spinach thawed and squeezed dry
- 3/4 Cup Ricotta Cheese
- 3/4 Cup Shredded Mozzarella
- 1/3 Cup Grated Parmigiano Reggiano
- Pinch Nutmeg
- Salt & Pepper to taste
Instructions
MAKE THE CHEESE SAUCE
- In a medium pot over medium heat, melt the butter. Add the shallot and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Sprinkle in the flour and stir to form a paste. Cook for 1-2 minutes.
- Slowly whisk in the warm milk, a little at a time, until smooth. Bring to a gentle simmer and cook until thickened. Stir in nutmeg, salt, and pepper.
- Turn off the heat and stir in the Parmigiana Reggiano. Set aside.
MAKE THE BUTTERNUT SQUASH FILLING
- In a medium bowl, whisk to combine 1 cup of the cheese sauce with 1 cup of the butternut squash puree.
MAKE THE SPINACH & CHEESE FILLING
- Squeeze as much of the excess liquid from the thawed spinach using a kitchen towel.
- Add to a food processor with the ricotta, mozzarella, Parmigiano Reggiano, nutmeg, salt, and pepper. Blend until smooth.
ASSEMBLE THE PIN WHEELS & BAKE
- PREHEAT the Oven to 400°
- Prep the Noodles. - Fresh pasta: If soft, no need to boil.- Dried Noodles: Boil until just al dente.
- Lay out a lasagna sheet and spread a layer of the butternut squash filling. Top with another noodle, then spread the spinach filling.Starting from the short end, roll tightly and slice into pinwheels.
- Arrange pinwheels spiral-side up in a baking dish. Pour remaining cheese sauce over the top.Bake for 20 minutes, until bubbling and lightly golden.(Optional: top with extra mozzarella + Parm before baking)
- Optional: No-boil methodIf using dry noodles:- Cover with foil and bake for 25–30 minutes- Uncover and bake another 10–15 minutes until golden
Tried this recipe?Let us know how it was!