Butternut Squash and Spinach Lasagna Rolls

Name: Butternut Squash and Spinach Lasagna Rolls
Yield: 9
Ingredients: For the Butternut Parmesan Sauce: 1 lb butternut squash, peeled and diced; 1 teaspoon olive oil; 1/4 cup shallots, minced; 2 cloves garlic, minced; 2 tbsp fresh grated parmesan cheese; kosher salt and freshly ground black pepper, to taste; For the Lasagna:9 lasagna noodles, cooked (use gluten free noodles for gluten free); 10 oz package frozen chopped spinach, heated and squeezed well; 15 oz fat free ricotta cheese (I like Polly-o); 1/2 cup fresh grated Parmesan cheese; 1 large egg; salt and fresh pepper; 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento); 1 tablespoon parsley, minced

Butternut Squash and Spinach Lasagna Rolls was pinched from <a href="http://www.skinnytaste.com/2013/09/butternut-squash-and-spinach-lasagna.html" target="_blank">www.skinnytaste.com.</a>

INGREDIENTS

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For the Butternut Parmesan Sauce: 1 lb butternut squash, peeled and diced

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1 teaspoon olive oil

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1/4 cup shallots, minced

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2 cloves garlic, minced

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2 tbsp fresh grated parmesan cheese

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kosher salt and freshly ground black pepper, to taste

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For the Lasagna:9 lasagna noodles, cooked (use gluten free noodles for gluten free)

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10 oz package frozen chopped spinach, heated and squeezed well

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15 oz fat free ricotta cheese (I like Polly-o)

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1/2 cup fresh grated Parmesan cheese

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1 large egg

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salt and fresh pepper

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9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)

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1 tablespoon parsley, minced

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