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.
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