Best Butternut Squash Lasagna Rolls Recipes

Butternut Squash and Spinach Lasagna Rolls image

Number Of Ingredients 14

0 For the Butternut Parmesan Sauce:
1 pound butternut squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons fresh grated parmesan cheese
0 For the Lasagna:
9 lasagna noodles, cooked
10 ounces frozen chopped spinach, heated and squeezed well
15 ounces fat free ricotta cheese
1/2 cup fresh grated Parmesan cheese
1 large egg
9 tablespoons part skim shredded Italian blend cheese
1 tablespoon parsley, minced

Steps:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserving about 1 cup of the water and set aside, then pled 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, saute the shallots and garlic over medium-low heat until soft and golden, about 4-5 minutes. Add pureed butternut squash, season with salt and pepper and add a little more of the reserved water to thin out to your liking. Stir in parmesan cheese and set aside.
Preheat oven to 350. Ladle about 1/2 cup butternut 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 every over noodle. Roll carefully and place seam side down onto the baking dish. Report with remaining noodles.
Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 T 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.

Butternut Squash Lasagna Rolls image

Provided by Gina Homolka

Yield Serves 9, Serving size 1 lasagna roll

Number Of Ingredients 16

Butternut Squash
1 pound peeled butternut squash, diced
kosher salt
Lasagna Rolls
1 teaspoon olive oil
1/4 cup minced shallots
2 cloves garlic, minced
2 1/2 tablespoons fresh grated parmesan cheese
10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
1 3/4 cups (15 ounces) fat-free ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon kosher salt
Freshly cracked black pepper
9 lasagna noodles, wheat or gluten-free, cooked
9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)

Steps:

Preheat the oven to 350°F.
For the butternut squash
Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
For the lasanga rolls
In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish.
Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
Bake until the inside is heated through and the cheese is melted, about 40 minutes.