Butternut Squash Lasagna Rolls

Butternut Squash Lasagna Rolls

Info

Rating
Calories
519.0
Protein
33.0
Sodium
861.0
Fat
29.0

Description

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

Ingredients

1 pound peeled butternut squash, diced
kosher salt
1 teaspoon olive oil
1/4 cup minced shallots
2 cloves garlic, minced
2 1/2 tablespoons fresh grated parmesan cheese
10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
1 3/4 cups (15 ounces) fat-free ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon kosher salt
Freshly cracked black pepper
9 lasagna noodles, wheat or gluten-free, cooked
9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)

Directions

  1. Preheat the oven to 350°F.
  2. Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
  3. In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
  4. In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
  5. Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish.
  6. Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
  7. Bake until the inside is heated through and the cheese is melted, about 40 minutes.

Tags

    Low Carb Low Fat Kid-Friendly Low Cal Dinner Butternut Squash Healthy Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Go to back to recipes.