Butternut Squash Lasagna Rolls

Name: Butternut Squash Lasagna Rolls
Prep time: 1 h 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 8 lasagna sheets, cooked and rinsed; olive oil; 4 clove garlic; 1 bun kale, stemmed and finely chopped; 1 tub ricotta, 16 oz; 2 Tbs bread crumbs; 1 egg; 1 tspn garlic powder; 1 tspn chili flake; zest and juice from 1/2 lemon; 8 oz mozzarella and provolone cheese, grated; 1 butternut; 2 cups cream; 1-2 cup chicken or veg stock; 2 Tbs apple cider vinegar; 5-6 sage leaves; 1/4 cup evoo; salt and pepper; 3 T butter; 8 large sage leaves, chiffonade; 1/2 cup pepitas

3 steps

Prep:1h 25minCook:25min

Classic fall flavors wrapped in perfect, individual servings of lasagna sheets. A smattering of sage scented pepitas in brown butter finish this dish off with a bang

Updated at: Thu, 17 Aug 2023 04:00:03 GMT

Ingredients

8 servings

Instructions

For the Lasagna:

Step 1

-Cook 8-10 lasagna sheets until tender, then rinse with cold water and pat the dry. -In a saute pan over medium heat, brown the garlic in some olive oil until it is very toasty, then add the chopped kale and cook for a few minutes just to soften it. Transfer to a plate and allow to cool. -In a large bowl, mix your ricotta, egg, breadcrumb, chili flake, garlic powder and lemon juice/zest until well combined then add the cooled kale mixture. Season well with salt and pepper. -Lay out your pasta sheets and evenly spread a heaping 1/4 cup of filling along the length of the pasta sheet. Sprinkle generously with the mozzarella/provolone mix (you should use about half of the cheese here and save the other half to top them with later) then roll the sheet up to create a pinwheel. Repeat with all pasta sheets.

For the Sauce:

Step 2

-Set your oven to 400* and line a baking sheet with foil and a bit of olive oil. -Cut your butternut squash in half then remove the seeds with a spoon and score the flesh in a cross hatch pattern. Place the flesh side down and roast for about an hour, uncovered, until the butternut is very soft. Allow to cool a bit. -Scoop the flesh of the cooked butternut into a blender, then add the remaining sauce ingredients and blend until very smooth. Season well with salt and pepper.

OvenHeat

Baking sheet

Foil

Knife

Spoon

Assembly:

Step 3

-In an appropriate sized baking dish, place about 1/3 of the sauce down, then place the rolled lasagna sheets, seam side down, on top of the sauce. -Spoon more sauce on top of each roll, then sprinkle with remaining cheese mixture. -Place in a 400* oven and bake fro 20-30 minutes or until the cheese is well browned and melty. -To finish the dish, brown the butter in a small pot, then turn off the heat and add the pepitas and sage. Allow to toast a bit, and while the butter mixture is still hot, drizzle over the finished rolls and serve immediately!