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Butternut Squash & Spinach Lasagna Pinwheels

5 from 1 vote
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
Servings: 4
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method

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

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

Method
 

MAKE THE CHEESE SAUCE
  1. 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.
  2. Sprinkle in the flour and stir to form a paste. Cook for 1-2 minutes.
  3. 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.
  4. Turn off the heat and stir in the Parmigiana Reggiano. Set aside.
MAKE THE BUTTERNUT SQUASH FILLING
  1. 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
  1. Squeeze as much of the excess liquid from the thawed spinach using a kitchen towel.
  2. Add to a food processor with the ricotta, mozzarella, Parmigiano Reggiano, nutmeg, salt, and pepper. Blend until smooth.
ASSEMBLE THE PIN WHEELS & BAKE
  1. PREHEAT the Oven to 400°
  2. Prep the Noodles.
    - Fresh pasta: If soft, no need to boil.
    - Dried Noodles: Boil until just al dente.
  3. 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.
  4. 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)
  5. 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