Butternut Squash Lasagna Roll Ups

Name: Butternut Squash Lasagna Roll Ups
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 9 porsi
Cuisine: Indonesian
Ingredients: 1 lb butternut squash (peeled and diced); 1 teaspoon olive oil; 1/4 cup shallots (minced); 2 cloves garlic (minced); 2 tbsp fresh grated parmesan cheese; kosher salt ( and black pepper, to taste); 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; kosher salt ( and fresh pepper); 9 tbsp part-skim shredded Italian Blend Cheese (about 3 oz (I used Sargento)); 1 tablespoon fresh parsley (minced)

Creamy, cozy Butternut Squash Lasagna Roll Ups filled with ricotta and frozen spinach, then baked in a silky butternut-parmesan sauce until bubbly and golden. A lighter, fall-inspired twist on classic lasagna — perfect for feeding a crowd.

⏱️ 90 min 🔪 Prep: 30 min 🔥 Cook: 60 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

9 servings

1 lb butternut squash (peeled and diced)
1 teaspoon olive oil
1/4 cup shallots (minced)
2 cloves garlic (minced)
2 tbsp fresh grated parmesan cheese
kosher salt ( and black pepper, to taste)
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
kosher salt ( and fresh pepper)
9 tbsp part-skim shredded Italian Blend Cheese (about 3 oz (I used Sargento))
1 tablespoon fresh parsley (minced)

Steps

Bring a large pot of generously salted water to a boil. Add the 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 1/2 teaspoon 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, taste for salt and adjust as needed. Set aside.
Preheat oven to 350°F. Spray a 9 x 12-inch baking dish with oil.
Ladle about 1/2 cup butternut sauce sauce on the bottom of the baking dish.
Combine spinach, ricotta, Parmesan, egg, 1/4 teaspoon 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.