Butternut Squash and Spinach Lasagna Rolls
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!
Ingredients
For the Butternut Parmesan Sauce:
- 1 lb butternut squash (peeled and diced)
- 1 teaspoon olive oil
- 1/4 cup shallots (minced)
- 2 cloves garlic (minced)
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper (to taste)
For the Lasagna:
- 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
- salt and fresh pepper
- 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
- 1 tablespoon parsley (minced)
Instructions
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Bring a large pot of salted water to a boil.
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Add butternut squash and cook until soft.
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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.
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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 with 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 and set aside.
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Preheat oven to 350°F.
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Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
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Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
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Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
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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.
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Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
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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.
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To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Serving: 1lasagna roll, Calories: 227kcal, Carbohydrates: 29g, Protein: 16g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 30mg, Sodium: 265mg, Fiber: 3g, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 6