Description
You're going to love these Butternut Squash Lasagna Rolls! These lasagna noodles are laid out flat and filled with a ricotta and spinach mixture, then rolled into these individual servings of lasagna. They're cooked to perfection in a creamy butternut squash sauce and topped with melty mozzarella. This is a delicious fall or winter lasagna recipe, using fresh butternut squash.
Ingredients
Scale
Butternut Squash Sauce
- 1 1/2 pounds butternut squash, peeled and cubed
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons shallot, minced
- 1/2 cup parmesan cheese, freshly shredded
- 3/4 cup vegetable broth
- 1/4 teaspoon ground sage
- 1/8 teaspoon ground nutmeg
- pinch of ginger
- salt and pepper, to taste
Lasagna
- 10 lasagna noodles, cooked according to package directions
- 1 teaspoon olive oil
- 5 oz fresh baby spinach, roughly chopped
- 15 oz part skim ricotta cheese
- 3/4 cup mozzarella cheese
- 1 large egg
- 1 teaspoon dried parsley
- pinch of nutmeg
- salt and pepper to taste
- fresh parsley, basil, or sage for serving
Instructions
- Bring a large pot of salted water to a boil. Add butternut squash and cook until soft, about 15 minutes. Strain the squash. In a large bowl, combine cooked squash and 1/2 cup of vegetable broth. Using an immersion blender, blend until smooth.
- In a large non-stick or ceramic skillet, heat 1 teaspoon olive oil over medium heat. Add spinach and saute until wilted, about 2-3 minutes. Remove spinach from skillet and set aside.
- Using the same skillet, heat 1 teaspoon of olive oil over medium-low heat. Add garlic and shallot, and sauté until garlic is fragrant and shallot is translucent, about 2-3 minutes. Add pureed butternut squash to the skillet and mix. Add another 1/4 cup or so of vegetable broth until your desired consistency. Season with sage, nutmeg, ginger, salt and pepper. Remove from heat. Stir in Parmesan cheese until melted and combined. Set aside.
- Using a few paper towels or cheesecloth, squeeze out most of the liquid from the spinach. In a medium bowl, combine sautéed spinach, ricotta, egg, nutmeg, parsley, salt, pepper, and 1/4 cup of mozzarella.
- Preheat oven to 350°F. Spread about 1 1/2 cups of butternut squash sauce on the bottom of a 9 x 13 inch baking dish.
- On a large work surface, lay out a clean kitchen towel (or 2 if needed) and lay out cooked lasagna noodles onto them. Divide the spinach ricotta mixture among the noodles, and spread out evenly on each noodle. Roll each one and place seam side down onto the baking dish.
- Spread the rest of the sauce over the rolls and top with remaining 1/2 cup of mozzarella. Bake covered for 45 minutes, until hot and bubbly. Uncover for the last 5 minutes to be sure the cheese is melted.
- Serve, topped with your favorite fresh herbs.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 roll
- Calories: 287
- Sugar: 3.2 g
- Sodium: 274.6 mg
- Fat: 5.4 g
- Saturated Fat: 2.4 g
- Carbohydrates: 45.1 g
- Fiber: 3.4 g
- Protein: 15.1 g
- Cholesterol: 30.7 mg