Butternut Squash Lasagna Rolls Recipe | Epicurious.com
"I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls?which I load up with vegetables?for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese...."
INGREDIENTS
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1 pound peeled butternut squash, diced
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kosher salt
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1 teaspoon olive oil
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1/4 cup minced shallots
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2 cloves garlic, minced
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2 1/2 tablespoons fresh grated parmesan cheese
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10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
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1 3/4 cups (15 ounces) fat-free ricotta cheese
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1/2 cup grated Parmesan cheese
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1 large egg
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1/2 teaspoon kosher salt
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Freshly cracked black pepper
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9 lasagna noodles, wheat or gluten-free, cooked
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9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)
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