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Butternut Squash and Spinach Lasagna Rolls

Lighten up your lasagna with seasonal veggies. Butternut squash and spinach pair terrifically with pasta and cheese in this diet friendly dinner.

Butternut Squash and Spinach Lasagna Rolls

Author/Source:  

Heather @ onceamonthmeals.com

Ingredients:

  • 3.2 cups butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 0.25 cup minced shallots
  • 2 teaspoons minced garlic
  • 0.25 teaspoon salt #1
  • 0.25 teaspoon pepper #1
  • 2 Tablespoons shredded Parmesan cheese #1
  • 9 cooked lasagna noodles
  • 1.25 cups frozen spinach, thawed and drained well
  • 15 ounces fat free ricotta cheese
  • 0.5 cup shredded Parmesan cheese #2
  • 1 large egg
  • 0.25 teaspoon salt #2
  • 0.25 teaspoon pepper #2
  • 9 Tablespoons part skim shredded Italian cheese blend
  • 1 Tablespoon chopped fresh parsley

Directions:

Bring a large pot of water to a boil over high heat. Add butternut squash chunks and cook until soft. Remove squash from pot and reserve about 1 cup of water. Blend squash until smooth using blender or hand mixture, adding reserved liquid a bit at a time to thin out. In a large skillet, heat oil, and saute the shallots and garlic over medium low heat about 5 minutes. Add pureed squash to pan, season with salt #1 and pepper #1, and more of the reserved water, if needed. Stir in Parmesan cheese #1 and set mixture aside. In bottom of baking dishes, ladle about 1/2 cup butternut squash mixture into bottom. Combine spinach, ricotta, Parmesan #2, egg and salt #2 and pepper #2 in a medium bowl. Lay out lasagna noodles and spread about 1/3 cup spinach mixture over each noodle. Roll up and place seam side down in baking dish. Repeat with all noodles. Pour butternut squash sauce over lasagna rolls and sprinkle with Italian cheese blend. Top with parsley. Cover with foil and bake for 40 minutes until cheese is melted.

Freezing Directions:

Assemble as directed above but do not bake.  Cover baking pans tightly with foil, label and freeze. TO SERVE: Thaw in fridge. Bake at 350 for 40-50 minutes, or until cheese melts. Let lasagna rolls sit for 10 minutes before serving.

Servings:  9

Nutritional Info: 1 serving = 1 lasagna roll, Calories 227, Fat 5g, Carb 29g, Fiber 3g, Protein 16g, WW Plus Points 6


**conversion chart image provided by Erik Spiekermann

4 Responses to “Butternut Squash and Spinach Lasagna Rolls”

  1. Always looking for new ways to cook squash – thank you for sharing.

  2. Maya says:

    My mom made this the other day, and it was so delicious! Thanks!! :)

  3. Jen says:

    This was delicious! I recommend doubling the butternut squash “sauce,” but the whole crew liked it!

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