Archie Johnson
Course: Dinner Cuisine: American Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Calories: 227kcal
Let’s get started!
BUTTERNUT PARMESAN SAUCE – Kosher salt and freshly ground black pepper, to taste – 1 lb Butternut squash, peeled and diced – 2 tbsp Fresh grated parmesan cheese – 1 tsp Olive oil – 2 Cloves garlic – 2 cups Shallots, minced
LASAGNA – 1 tbsp Parsley, minced – 9 Lasagna noodles, cooked – 3 oz Part skim shredded Italian Blend Cheese – 10 oz Frozen chopped spinach, – Salt and fresh pepper – 15 oz Fat free ricotta cheese – 1 Large egg – ½ cup Fresh grated Parmesan cheese
1. Boil a large pot of generously salted water. 2. Add butternut squash and cook until soft. 3. Use a slotted spoon to remove the squash, reserving about 1 cup of the cooking water and set aside
4. Blend the squash until smooth with an immersion blender, adding 1/4 cup of the reserved water to achieve the desired consistency. 5. In a large deep non-stick skillet, heat oil over medium-low heat 6. Sauté shallots and garlic until soft and golden, about 4-5 minutes.
7. Add the pureed butternut squash to the skillet. 8. Season with 1/4 teaspoon of salt and freshly cracked pepper. 9. Thin out with a bit more of the reserved water, as needed.
10. Stir in 2 1/2 tablespoons of Parmesan cheese, taste, and adjust seasoning if necessary and set aside. 11. Preheat the oven to 350°F. 12. Spread about 1/2 cup of the butternut squash sauce on the bottom of a 9 x 12 baking dish.
13. In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper. 14. Lay out lasagna noodles on a piece of wax paper to ensure they are dry. 15. Spread 1/3 cup of the ricotta mixture evenly over each noodle, then roll up carefully. –
16. Place each roll seam side down in the baking dish. 17. Ladle about 1 cup of sauce over the lasagna rolls. 18. Top each roll with 1 tablespoon of Italian cheese blend.
19. Cover the baking dish with foil and bake for 40 minutes, or until the cheese melts and everything is hot and bubbly. 20. Garnish with parsley. 21. For serving, ladle extra sauce onto the plate and top with a lasagna roll.