This recipe is from a blogger I often check out love her stuff (Skinnytaste)
Lasagna rolls stuffed with spinach and cheese, then topped with a creamy
butternut parmesan sauce and baked in the oven with even more cheese –
trust me, you want these in your life!
Last year I fell in love with creamy butternut squash as a pasta sauce and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.
They turned out as good as I could have imagined, even my teen daughter
who is pretty picky loved these! And, they are meatless so they're
perfect for meatless mondays. Use gluten free noodles to make them
gluten free or whole wheat for added whole grain. Enjoy!
Butternut Squash and Spinach Lasagna Rolls
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g
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
Bring a large pot of salted water to a boil. Add butternut squash and
cook until soft. 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.
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.
Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
Place a piece of wax paper on the counter and lay out lasagna noodles.
Make sure noodles are dry. 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.
Ladle about 1 cup of sauce over the noodles in the baking dish and top
each one with 1 tbsp Italian cheese blend. 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. Makes 9 rolls.
To serve, ladle a little extra sauce on the plate and top with lasagna roll.