Creamy Squash Lasagna Rolls

This creamy squash lasagna roll recipe is the perfect cozy, veggie-forward twist on a comfort classic. Instead of heavy layers, each roll is filled with tender roasted squash, caramelized onions, and creamy cottage cheese, then topped with rich tomato sauce, mozzarella, and feta for the perfect melty finish. There’s something about a baked pasta dish that just feels like comfort in a pan. This squash lasagna roll recipe has been my new obsession, it’s lighter than a traditional lasagna but still super creamy and cozy. The roasted squash brings a natural sweetness that pairs so perfectly with caramelized onions, cottage cheese, and that bubbly mozzarella-feta combo on top.

Instead of layering everything like a classic lasagna, I love rolling the filling inside each noodle. It’s easier to serve, looks beautiful baked standing up in tomato sauce, and feels like you put way more effort in than you actually did (the best kind of recipe).

The roasted squash gives the sauce this almost buttery flavor without adding any actual butter, it melts right into the cheese and herbs in the best way. I also love that it’s balanced: you get fiber and nutrients from the squash, protein from the cottage cheese, and that comforting richness from the melted cheese on top.

It’s one of those dinners that feels indulgent but still wholesome. I usually make a batch on Sunday night so I can reheat it during the week, it’s just as good (maybe even better) the next day. Pair it with a simple green salad or roasted veggies for an easy, cozy meal that’s full of flavor. If you’re looking for a fun twist on classic lasagna, this is definitely it. It’s simple, nourishing, and so satisfying, exactly what fall comfort food should taste like.