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–+ servings

Butternut Squash & Spinach Lasagna Pin-Wheels

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.
Print Recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Pasta: Mixing & Rolling out: 15 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Butternut Squash, Cheese Sauce, Lasagna, Lasagna Pin Wheels, Lasagna Roll Ups, Mornay Sauce, Spinach
Servings: 4

Equipment

  • 1 Pasta Maker Counter Top or Attachment with Stand Mixer
  • 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

FILLINGS & SAUCE

  • 1 cup Frozen Spinach unthawed and squeezed of excess liquid (about 7 oz frozen spinach)
  • 3/4 Cup Ricotta
  • 3/4 Cup Mozzarella grated
  • 1/3 Cup Parmigiano Reggiano grated
  • 1/8-1/4 tsp Nutmeg
  • Salt & Pepper
  • 1 Cup Butternut Squash Puree
  • 1 Large Shallot chopped
  • 3 Cloves Garlic chopped
  • 6 Tbsp Butter
  • 1/4 Cup AP Flour
  • 4 Cups Whole Milk warm
  • 1 Cup Parmigiano Reggiano Cheese grated
  • Lasagna Noodles 6 fresh pasta sheets, cut in half for 12 or 12-18 store bought

Instructions

MAKE THE CHEESE 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. 
  • 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 and cook until it thickens. Add about 1/4 tsp of nutmeg as it's simmering.
  • CHEESE:  Turn off the heat and stir in 1 cup of parmigiano reggiano cheese. As the sauce cools it will thicken a little bit more. 

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 OUT EXCESS LIQUID: Using a clean kitchen towel (that doesn't shed) squeeze as much of the excess liquid from the thawed spinach.
  • BLEND: In a food processor combine the spinach, mozzarella, ricotta, parmigiano reggiano and nutmeg. Blend until smooth.

ASSEMBLE THE PIN WHEELS & BAKE

  • PREHEAT the Oven to 400°
  • COOK NOODLES: Boil dried lasagna noodles for 2 minutes if using fresh pasta. If using store bought follow the instructions from the manufactured for al dente.
    NO COOK OPTION: If the noodles are fresh and soft lasagna sheets, skip the step of boiling. They will absorb moisture from the sauce when cooked.
  • LAYER: Lay out a cooked lasagna noodle and spread a layer of the butternut squash filling overtop. Lay another cooked lasagna noodle overtop and then spread the spinach filling overtop that one. Starting at a short end, roll up it up and cut it into 3-4 pieces.
  • BAKE: Place in a baking dish spiral side up and pour the rest of the cheese sauce over the pin wheels. Bake in the preheated oven for 20 minutes or until bubbling and just starting to brown. (Optional) Sprinkle more mozzarella cheese and parmigiano reggiano to bake.
    NO COOK NOODLE OPTION: Cover with foil for the first 25–30 minutes of baking. This will trap the moisture and allow the noodles to cook in the sauce.
    Uncover the foil for the last 10-15 minutes to allow the top to brown and the sauce to thicken slightly.
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