Dinner

Butternut Squash Lasagna Roll Ups

Creamy ricotta and spinach fill tender lasagna noodles that rest in a velvety butternut squash sauce sweetened with sautéed shallots and garlic, then finish with a golden, bubbling cheese topping.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Butternut Squash Lasagna Roll Ups
Total
1 hr 25 min
Prep
30 min
Cook
55 min
Serves
9

Nutrition per Serving

Calories
227
Protein
16g
Carbs
29g
Fat
5g
Fiber
3g
Sugar
3g
Sodium
265mg

Ingredients

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

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the butternut squash and cook until soft.
  2. 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.
  3. 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 1/2 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.
  4. Preheat oven to 350°F. Spray a 9 x 12-inch baking dish with oil.
  5. Ladle about 1/2 cup butternut sauce sauce on the bottom of the baking dish.
  6. Combine spinach, ricotta, Parmesan, egg, 1/4 teaspoon salt and pepper in a medium bowl.
  7. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
  8. 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.
  9. Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
  10. 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.
  11. To serve, ladle a little extra sauce on the plate and top with lasagna roll.