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–+ servings

Butternut Squash & Spinach Lasagna Pinwheels

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 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 method
    If 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!