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?

1. 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.

1. 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.

1. Bring a large pot of water to a boil over high heat.
2. Add butternut squash chunks and cook until soft, 10-15 minutes.
3. Remove squash from pot and reserve about 1 cup of water.
4. Blend squash until smooth using blender or hand mixture, adding reserved liquid a bit at a time to thin out.
5. In a large skillet, heat oil, and saute the shallots and garlic over medium low heat about 5 minutes.
6. Add pureed squash to pan, season with salt #1 and pepper #1, and more of the reserved water, if needed.
7. Stir in Parmesan cheese #1 and set mixture aside.
8. In bottom of indicated number of baking dishes, ladle about 1/2 cup butternut squash mixture into bottom.
9. Combine spinach, ricotta, Parmesan cheese #2, egg, salt #2 and pepper #2 in a bowl.
10. Lay out lasagna noodles and spread about 1/3 cup spinach mixture over each noodle.
11. Roll up and place seam side down in baking dish. Repeat with all noodles.
12. Pour butternut squash sauce over lasagna rolls and sprinkle with Italian cheese blend. Top with parsley.
13. Cover with foil and bake at 350 for 40 minutes.