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Butternut Squash and Spinach Lasagna Rolls

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 3 1/4 cups peel and dice Squash, Butternut
  • 1 teaspoon Olive Oil
  • 1/4 cups dice Shallot
  • 2 teaspoons mince Garlic, Cloves
  • 1/4 teaspoons Kosher Salt #1
  • 1/4 teaspoons Black Pepper #1
  • 2 tablespoons Parmesan Cheese, Shredded #1
  • 1 1/4 cups drain Spinach, Frozen
  • 15 ounces Ricotta Cheese, Fat Free
  • 1/2 cups Parmesan Cheese, Shredded #2
  • 1 individual Egg
  • 1/4 teaspoons Kosher Salt #2
  • 1/4 teaspoons Black Pepper #2
  • 8 individual cook Lasagna Noodles
  • 8 tablespoons Italian Blend Cheese, Shredded
  • 1 tablespoon chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 lasagna roll
  • 303 Calories
  • 7g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 50mg Cholesterol
  • 467mg Sodium
  • 42g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 7 WW Freestyle

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.

Freeze For Later Cooking 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.
  2. Add butternut squash chunks and cook until soft, about 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 #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 baking pans tightly with foil, label and freeze.

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
  2. Bake at 350 for 40-50 minutes.
  3. Let lasagna rolls sit for 10 minutes before serving.

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