You can mind your calories without foregoing the comforts of a warm pasta dish with these savvy Butternut Squash and Spinach Lasagna Rolls. Layered with creamy spinach studded ricotta and nutty parmesan, these lasagna rolls are covered in a smooth butternut sauce and baked to an irresistible cheesy perfection.
Ingredients
- 3 ¼ cups peel and dice Squash, Butternut
- 1 teaspoon Olive Oil
- ¼ cups dice Shallot
- 2 teaspoons mince Garlic, Cloves
- ¼ teaspoons Kosher Salt #1
- ¼ teaspoons Black Pepper #1
- 2 tablespoons Parmesan Cheese, Shredded #1
- 1 ¼ cups drain Spinach, Frozen
- 15 ounces Ricotta Cheese, Fat Free
- ½ cups Parmesan Cheese, Shredded #2
- 1 individual Egg
- ¼ teaspoons Kosher Salt #2
- ¼ teaspoons Black Pepper #2
- 8 individual cook Lasagna Noodles
- 8 tablespoons Italian Blend Cheese, Shredded
- 1 tablespoon chop Parsley, Fresh
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bring a large pot of water to a boil over high heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Bring a large pot of water to a boil over high heat.
- Add butternut squash chunks and cook until soft, 10-15 minutes.
- 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 indicated number of baking dishes, ladle about 1/2 cup butternut squash mixture into bottom.
- Combine spinach, ricotta, Parmesan cheese #2, egg, salt #2 and pepper #2 in a 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 at 350 for 40 minutes.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 lasagna roll Amount Per Serving
- Calories
- 303
- Total Fat
- 7g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 50mg
- Sodium
- 467mg
- Total Carbohydrates
- 42g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 18g
- WW Freestyle
- 7
4 Comments
Join the discussionAlways looking for new ways to cook squash – thank you for sharing.
My mom made this the other day, and it was so delicious! Thanks!! 🙂
This was delicious! I recommend doubling the butternut squash “sauce,” but the whole crew liked it!
Jen – So glad your crew like it! It is a delicious twist on your plain ol lasagna rolls! 🙂