Ingredients
1lbbutternut squash,peeled and diced
1tspolive oil
¼cupshallots,minced
2clovesgarlic,minced
2tbspParmesan cheese,fresh grated
kosher salt and freshly ground black pepper,to taste
9lasagna noodles,cooked, use gluten free noodles for gluten free recipe
10ozspinach,package frozen chopped, heated and squeezed well
15ozfat free ricotta cheese
½cupParmesan cheese,fresh grated
1large egg
salt and fresh pepper
9tbspItalian Blend Cheese,about 3 oz part skim shredded
1tbspparsley,minced
Preparation
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. Blend until smooth with an immersion blender, adding ¼ cup of the reserved liquid to thin out.
Meanwhile, in a large deep non-stick skillet, add the oil, then sauté the shallots and garlic over medium-low heat for about 4 to 5 minutes until soft and golden.
Add pureed butternut squash, season with salt and fresh cracked pepper, and add a little more of the reserved water to thin out to preference. Stir in 2½ tablespoons of the Parmesan cheese and set aside.
Preheat oven to 350 degrees F.
Ladle about ½ cup butternut sauce on the bottom of a 9×12-inch 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 ⅓ 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 tablespoon 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.
To serve, ladle a little extra sauce on the plate and top with lasagna roll.
