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butternut squash lasagna rolls

Butternut Squash Lasagna Rolls

Butternut Squash Lasagna Rolls are a comforting dish featuring tender lasagna noodles rolled with creamy butternut squash and ricotta filling, topped with savory marinara sauce and melted cheese. This wholesome meal offers rich flavors and a delightful presentation.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 1 Person
Calories 227 kcal

Ingredients
  

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, heated and squeezed well
  • Salt and fresh pepper
  • 15 oz Fat free ricotta cheese
  • 1 Large egg
  • ½ cup Fresh grated Parmesan cheese

Instructions
 

  • Boil a large pot of generously salted water.
  • Add butternut squash and cook until soft.
  • Use a slotted spoon to remove the squash, reserving about 1 cup of the cooking water and set aside
  • Blend the squash until smooth with an immersion blender, adding 1/4 cup of the reserved water to achieve the desired consistency.
  • In a large deep non-stick skillet, heat oil over medium-low heat
  • .Sauté shallots and garlic until soft and golden, about 4-5 minutes.
  • Add the pureed butternut squash to the skillet.
  • Season with 1/4 teaspoon of salt and freshly cracked pepper.
  • Thin out with a bit more of the reserved water, as needed.
  • Stir in 2 1/2 tablespoons of Parmesan cheese, taste, and adjust seasoning if necessary and set aside.
  • Preheat the oven to 350°F.
  • Spread about 1/2 cup of the butternut squash sauce on the bottom of a 9 x 12 baking dish.
  • In a medium bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper.
  • Lay out lasagna noodles on a piece of wax paper to ensure they are dry.
  • Spread 1/3 cup of the ricotta mixture evenly over each noodle, then roll up carefully.
  • Place each roll seam side down in the baking dish.
  • Ladle about 1 cup of sauce over the lasagna rolls.
  • Top each roll with 1 tablespoon of Italian cheese blend.
  • Cover the baking dish with foil and bake for 40 minutes, or until the cheese melts and everything is hot and bubbly.
  • Garnish with parsley.
  • For serving, ladle extra sauce onto the plate and top with a lasagna roll.
Keyword Butternut Squash Lasagna Rolls, Butternut Squash Lasagna Rolls recipe