Butternut Squash Lasagna Rolls

The first time I had this meal was almost three years ago… You see, my friend Cara from Cara’s Cravings had offered to host a freezer meal get together at her house. I think that was the first time we ever met in person. Cara got all the groceries and a handful of us girls made the meals together. Then we took meals home with us to put in our freezers. It was a lot of fun!

Since that first time I was introduced to this recipe, I have thoroughly enjoyed it. I made a HUGE batch of these rolls prior to our kitchen renovation. It was portioned into two rolls per container and froze them. Then Hubby and I reheated in the microwave for a quick healthy, delicious lunch or dinner while we had no kitchen.

Hubby and I both enjoy the flavors in these rolls. How can you really go wrong with butternut squash, goat cheese, shallots, and bacon? Just look at how pretty those shallots are…

This recipe is awesome and I feel bad that it took me this long to post about the recipe. I always make it into rolls, but you could also make it into a layered lasagna. I just think the rolls are fun and cute!

One Year Ago: Cous Cous Salad with Butternut Squash and Cranberries
Two Years Ago: Chocolate Chip Cookie Pie

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Butternut Squash Lasagna


For the Filling
10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
1/4 cup chopped shallots
2 tablespoons chopped fresh sage
Cooking spray
1 tablespoon butter, melted
1/2 cup Greek yogurt
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Sauce
3 slices applewood smoked bacon, chopped
1/2 pound shallots, peeled and halved
6 garlic cloves, crushed
1/2 cup dry white wine
1 (14-ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

16 cooked lasagna noodles
3/4 cup crumbled goat cheese
1/4 cup chopped toasted pecans


Prepare the Filling (this can be done a day in advance)
Preheat oven to 400°.

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in greek yogurt, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Prepare the sauce
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.

Assemble the meal
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.

Recipe adapted from Cooking Light

Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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13 Responses to “Chicken Gyros”

  1. #
    yumventures — July 9, 2010 at 11:55 am

    I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!

  2. #
    Manne — July 9, 2010 at 3:47 pm

    Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.

  3. #
    We Are Not Martha — July 9, 2010 at 5:33 pm

    Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!


  4. #
    Lauren — July 9, 2010 at 6:02 pm

    I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).

  5. #
    Debbi Does Dinner Healthy — July 9, 2010 at 6:39 pm

    I just made something similar and they were great! LOVE the sauce! Thanks!

  6. #
    biz319 — July 9, 2010 at 8:34 pm

    Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀

    I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!

    Hope you have a great weekend!

  7. #
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

  8. #
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

  9. #
    Julie — July 9, 2010 at 11:50 pm

    We definitely have to try these…yum!

  10. #
    brettb734 — July 11, 2010 at 2:46 am

    Those look delicious, I will have to try those!

  11. #
    Sheena — July 13, 2010 at 12:20 am

    Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!

  12. #
    Cara — July 13, 2010 at 1:40 pm

    welcome to the bandwagon! love Elly’s recipe!

  13. #
    Jen — July 13, 2010 at 4:43 pm

    Manne – sounds like a plan

    Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.

    Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!

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