How To Make Butternut Squash and Spinach Lasagna Rolls
Savor a creamy, vegetarian dish with these lasagna rolls made with layers of ricotta and butternut Parmesan sauce, then baked until hot and bubbly.
Serves:
Ingredients
For Butternut Parmesan Sauce:
- 1lbbutternut squash,peeled and diced
- 1tspolive oil
- ¼cupshallots,minced
- 2clovesgarlic,minced
- 2tbspParmesan cheese,fresh grated
- kosher salt and freshly ground black pepper,to taste
For Lasagna:
- 9lasagna noodles,cooked, use gluten free noodles for gluten free recipe
- 10ozspinach,package frozen chopped, heated and squeezed well
- 15ozfat free ricotta cheese
- ½cupParmesan cheese,fresh grated
- 1large egg
- salt and fresh pepper
- 9tbspItalian Blend Cheese,about 3 oz part skim shredded
- 1tbspparsley,minced
Instructions
-
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
-
Remove squash with a slotted spoon, reserve about 1 cup of the water, and set aside. Blend until smooth with an immersion blender, adding ¼ cup of the reserved liquid to thin out.
-
Meanwhile, in a large deep non-stick skillet, add the oil, then sauté the shallots and garlic over medium-low heat for about 4 to 5 minutes until soft and golden.
-
Add pureed butternut squash, season with salt and fresh cracked pepper, and add a little more of the reserved water to thin out to preference. Stir in 2½ tablespoons of the Parmesan cheese and set aside.
-
Preheat oven to 350 degrees F.
-
Ladle about ½ cup butternut sauce on the bottom of a 9×12-inch baking dish.
-
Combine spinach, ricotta, Parmesan, egg, salt, and pepper in a medium bowl.
-
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
-
Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
-
Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tablespoon Italian cheese blend.
-
Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
-
To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Nutrition
- Calories: 296.70kcal
- Fat: 15.49g
- Saturated Fat: 8.92g
- Trans Fat: 0.18g
- Monounsaturated Fat: 4.40g
- Polyunsaturated Fat: 0.80g
- Carbohydrates: 23.29g
- Fiber: 2.69g
- Sugar: 2.33g
- Protein: 17.27g
- Cholesterol: 67.43mg
- Sodium: 428.59mg
- Calcium: 394.01mg
- Potassium: 503.57mg
- Iron: 2.01mg
- Vitamin A: 545.24µg
- Vitamin C: 20.56mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!