BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS

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.