Butternut Squash Lasagna Rolls Recipes
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot - trust me, you want these in your life!
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- 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.
- To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 227 kcal, Carbohydrate 29 g, Protein 16 g, Fat 5 g, SaturatedFat 2.5 g, Cholesterol 30 mg, Sodium 265 mg, Fiber 3 g, Sugar 3 g
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- Preheat oven to 375 degrees. Fill the largest pot you have with water and bring to a rapid boil. Grease a 9x12 baking pan with non-stick cooking spray.
- Rub 2 tablespoons olive oil over the flesh of the butternut squash and the skin of the garlic cloves. Season the squash liberally with salt and pepper and place flesh-side down on a baking sheet. Sprinkle garlic around. Roast in the oven until the squash is fork-tender, about 45 minutes. Check the garlic about halfway through cooking and if it's soft, pull it out and continue to cook the squash.
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- Once the squash and garlic are soft, remove from oven and cool completely. Scrape the flesh from the squash and transfer to a food processor. Remove the skins from the garlic and also place in the food processor. Process until smooth.
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