Butternut Squash and Spinach Lasagna Rolls
User Reviews
4.6
Butternut Squash and Spinach Lasagna Rolls
Description
This recipe involves boiling diced butternut squash until soft, then pureeing it with a bit of cooking water for a smooth sauce. Shallots and garlic are sautéed until golden and mixed into the squash puree with Parmesan and seasoning to deepen the flavor. Meanwhile, lasagna noodles are boiled and laid flat for filling.
The filling combines cooked spinach, ricotta cheese, grated Parmesan, egg, and seasoning for a creamy, rich consistency that pairs well with the sweet squash. The filling is spread onto the noodles, which are then rolled up and placed seam side down in a baking dish. A layer of the butternut squash sauce is spread on the bottom and over the rolls before topping with Italian blend cheese.
Baking melds the flavors and warms the rolls through, creating a satisfying dish with a balance of creamy texture and mild, earthy sweetness from the squash and spinach. This is suitable as a vegetarian main or substantial side, showcasing seasonal ingredients.
Ingredients
- 1 lb butternut squash (peeled and diced)
- 9 lasagna noodles (cooked (use gluten free noodles for gluten free))
- 1 teaspoon olive oil
- 10 oz spinach heated and squeezed well, frozen, chopped, package
- 1/4 cup shallot minced
- 15 oz ricotta cheese I like Polly-o, fat free
- 2 cloves garlic (minced)
- 1/2 cup Parmesan Cheese fresh grated
- 2 tbsp Parmesan Cheese fresh grated
- 1 egg large
- salt to taste, Kosher salt and freshly ground
- salt
- black pepper to taste, Kosher salt and freshly ground
- black pepper
- 9 tbsp italian blend cheese part skim, shredded, about 3 oz
- 1 tablespoon parsley (minced)
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
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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