Best Butternut Squash Lasagna Roll Recipes

 Ever since I fell in love with silky butternut squash pasta sauce last year, this has been on my mind. It seemed like the perfect time to try this idea with Fall upon us. These Spinach Lasagna Roll-Ups and this gluten-free Noodle-less Butternut Squash Chicken Sausage Lasagna might also be of interest to you.

Ingredients:

For the Butternut Parmesan Sauce:

1. 1 lb butternut squash, peeled and diced
2. 1 teaspoon olive oil
3. 1/4 cup shallots, minced
4. 2 cloves garlic, minced
5. 2 tbsp fresh grated parmesan cheese
6. kosher salt and freshly ground black pepper, to taste

For the Lasagna:

1. 9  lasagna noodles, cooked (use gluten free noodles for gluten free)
2. 10 oz package frozen chopped spinach, heated and squeezed well
3. 15 oz fat free ricotta cheese, I like Polly-o
4. 1/2 cup fresh grated Parmesan cheese
5. 1 large egg
6. salt and fresh pepper
7. 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
8. 1 tablespoon parsley, minced

Instructions: 

Step:No:01

Heavily salted water in a large saucepan should be brought to a boil.

Step:No:02

Cook the butternut squash until it becomes tender.

Step:No:03

Using a slotted spoon, remove the squash and set aside roughly 1 cup of the water. Next, use an immersion blender to mix the squash until it's smooth, adding 1/4 cup of the reserved liquid to thin it out.

Step:No:04

In the meantime, add the oil to a large, deep, nonstick skillet and sauté the shallots and garlic for 4 to 5 minutes over medium-low heat, or until they are soft and golden. When the butternut squash is pureed, add a little more of the reserved water to thin it out to your preferred consistency. Season with 1/4 teaspoon salt and freshly cracked pepper. Add 2 1/2 tablespoons of the parmesan cheese, taste, and adjust the salt if necessary. Put aside.

Step:No:05

Turn the oven on to 350°F.

Step:No:06

Pour approximately half a cup of butternut sauce onto the bottom of a 9 by 12 baking dish.

Step:No:07

In a medium bowl, mix spinach, ricotta, Parmesan, egg, salt, and pepper.

Step:No:08

Arrange lasagna noodles on a sheet of wax paper that has been placed on the counter. Verify that the noodles are dry.

Step:No:09

Distribute the 1/3 cup of ricotta mixture equally over the noodles. Carefully roll up and set the baked dish seam side down. Continue with the leftover noodles.

Step:No:10

 Spoon roughly a cup of the sauce onto the noodles in the baking dish, then sprinkle 1 tablespoon of the Italian cheese blend over each one.

Step:No:11

Cover the baking dish with foil and bake for 40 minutes, or until the cheese has melted and the mixture is bubbling hot. Add parsley on top, then serve.

Step:No:12

To serve, place a lasagna roll on top of a little additional sauce on the platter.

nore details for recipes:https://www.skinnytaste.com/butternut-squash-and-spinach-lasagna/

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