Butternut Squash and Spinach Lasagna Rolls

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It’s that time of year you guys!  I love the foods of fall. I’m aware that you can make most of them at any time of the year, but the prices go down on many of them in the fall. And, if you know me, you know that I like CHEAP!

Tonight’s recipe comes from old faithful, yep, you guessed it; Skinnytaste.com and you can find her recipe here! I have made this recipe before and trust me it is a winner. It is creamy and feels very rich but it isn’t laden with unnecessary fat.

This tastes like a pan full of autumn.  The only thing that I changed is that I don’t feel like fussing with the squash and breaking it down and mashing it etc etc.  Ain’t nobody got time for that!  So I cheat!  Publix sells frozen cooked and pureed butternut squash.  It makes life so much easier!

Ingredients:

For the Butternut Parmesan Sauce:

  • 2 boxes of frozen pureed butternut squash
  • 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

Directions:

Defrost your pureed squash and set aside.

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 pasta water to thin out to your liking (I used about 3/4 of a cup). Stir in 2 1/2 tablespoons of the Parmesan cheese and set aside.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

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Place a piece of wax paper or parchment paper sprayed with nonstick spray 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.

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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.
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