Butternut Squash Lasagna Rolls

Name: Butternut Squash Lasagna Rolls
Cuisine: Italian
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)

Instructions

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.

Updated at: Thu, 21 Nov 2024 17:17:39 GMT