Butternut Squash and Spinach Lasagna Rolls

Name: Butternut Squash and Spinach Lasagna Rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 9 servings
Ingredients: 1 lb butternut squash; 9 lasagna noodles; 1 teaspoon olive oil; 10 oz package frozen chopped spinach; 1/4 cup shallots; 15 oz fat free ricotta cheese; 2 cloves garlic; 1/2 cup fresh grated parmesan cheese; 2 tbsp fresh grated parmesan cheese; 1 large egg; Kosher salt and freshly ground black pepper; salt and fresh pepper; 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento); 1 tablespoon parsley

User Reviews

4.6

189 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
9 servings
Calories
227 kcal
Course
Dinner
Cuisine
Italian, American

Butternut Squash and Spinach Lasagna Rolls

Iris Warren

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Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!

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Ingredients

Servings

1 lb butternut squash (peeled and diced)
9 lasagna noodles (cooked (use gluten free noodles for gluten free))
1 teaspoon olive oil
10 oz package frozen chopped spinach (heated and squeezed well)
1/4 cup shallots (minced)
15 oz fat free ricotta cheese (I like Polly-o)
2 cloves garlic (minced)
1/2 cup fresh grated parmesan cheese
2 tbsp fresh grated parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper (to taste)
salt and fresh pepper
9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
1 tablespoon parsley (minced)

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Instructions

Bring a large pot of generously 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, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese, taste for salt and adjust as needed. Set aside.
Preheat oven to 350°F.
Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 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 1/3 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 tbsp 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 Information

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Serving 1lasagna roll Calories 227kcal (11%) Carbohydrates 29g (10%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 2.5g (13%) Cholesterol 30mg (10%) Sodium 265mg (11%) Fiber 3g (12%) Sugar 3g (6%)