Butternut squash lasagna rolls from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 248) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My house salad, made with love

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free variation.

  • shelbstirr on February 18, 2025

    This is good, I’ve made it for potlucks and people have asked for the recipe. You can also use frozen butternut squash in a pinch, I like fresh roasted better but it’s not a huge difference.

  • julesamomof2 on December 14, 2020

    This was good, but a little bland if made as written. I would up the seasoning next time and maybe add some herbs. I liked the nice portions with the rolls. It was pretty time consuming to make and needed a dish half the size of the recommended 9x13 dish so next time could double the recipe. Then it would all fit perfectly in a 9 x 13 pan.

  • cespitler on February 07, 2016

    This comfort food option was perfect for this afternoon--Butternut Squash Lasagna Rolls. I love pasta so a healthy option--nicely portioned out in the making of the rolls--was great. Good flavor with butternut squash base rather than tomatoes. I'll come back to this recipe. 12/16 I think this would benefit from the addition of safe or thyme to bring up the flavor just a tad. This works made in layers (not rolled), too. Served with a salad.

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