Skinnytaste: Butternut Squash Lasagna Rolls

From the "Skinnytaste Cookbook" by Gina Homolka

Servings: 9

Nutrition per serving: Calories 254; Carbs 29g; Protein 17g; Fat 5g; Saturated Fat 2.5g; Sugar 3g; Cholesterol 32mg; Sodim 449mg

Ingredients

• 1 lb peeled butternut squash, diced

• 1 tsp kosher salt

• Lasagna Rolls

• 1 tsp olive oil

• 1/4 cup minced shallots

• 2 cloves garlic, minced

• 1/2 tsp kosher salt

• 1/8 tsp black pepper

• 2 1/2 TB Parmesan cheese

• 10 oz forzen chopped spinach, squeezed dry

• 1 3/4 cup (15 oz) fat-free ricotta cheese

• 1 large egg

• 9 lasagna nooles, wheat or gluten-free, cooked

• 9 TB (3 oz) shredded part-skim mozzarella cheese

Equipment needed (substitute depending on what you have)

• large pot

• slotted spoon

• blender

• medium nonstick skillet/pan

• 9x13 baking pan

• wax paper

• aluminum foil

How to make it:

Preheat over to 350 degrees F.

For the butternut squash: Place squash in a large pot with enough water to cover the squash by 2 inches. Add salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12-14 minutes. Remove the squash with a slotted spoon and place it 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 lasagna rolls: In a medium nonstick skillet, add the oil and sauté the shallots and garlic over medium-low heat until soft and golden, about 4-5 minutes. Add the pureed butternut squash, the 1/4 tsp salt, and a pinch of black pepper, adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in 2.5 TB of the Parmesan cheese and set aside.

In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 tsp salt, and the black pepper.

Ladle approx 1/2 cup of the butternut sauce into the bottom of a 9x13 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 fo the ricotta mix over each noodle. Rolle them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasana rolls and top each with 1 TB mozzarella. Tightly cover the dish with foil.

Bake until the inside is heated through and the cheese is melted, about 40 min.