Butternut squash and spinach pair terrifically with pasta and cheese in this diet friendly lasagna dinner.
4
Servings
16
Ingredients
2
Comments
Ingredients
- 1 ⅔ cups peel, dice, and cook Squash, Butternut
- ½ teaspoons Olive Oil
- 2 tablespoons dice Shallot
- 1 teaspoon mince Garlic, Cloves
- ⅛ teaspoons Kosher Salt #1
- ⅛ teaspoons Black Pepper #1
- 1 tablespoon Parmesan Cheese, Shredded #1
- ⅔ cups drain Spinach, Frozen
- 7 ½ ounces Ricotta Cheese, Fat Free
- ¼ cups Parmesan Cheese, Shredded #2
- 1 individual Egg
- ⅛ teaspoons Kosher Salt #2
- ⅛ teaspoons Black Pepper #2
- 4 individual cook Lasagna Noodles
- 4 tablespoons Italian Blend Cheese, Shredded
- 1 ½ teaspoons chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- 6816772 Upgrade to a paid membership 62047 to unlock all instructions 57464
- 8480517 Upgrade to a paid membership 50691 to unlock all instructions 14311
- 274111 Upgrade to a paid membership 59565 to unlock all instructions 35576
- 2046237 Upgrade to a paid membership 44771 to unlock all instructions 48089
- 2760487 Upgrade to a paid membership 39819 to unlock all instructions 86416
- 9247766 Upgrade to a paid membership 9821 to unlock all instructions 24325
- 2882904 Upgrade to a paid membership 80185 to unlock all instructions 57915
- 6343665 Upgrade to a paid membership 81522 to unlock all instructions 55205
- 5179988 Upgrade to a paid membership 14335 to unlock all instructions 58640
- 7166536 Upgrade to a paid membership 63610 to unlock all instructions 34153
- 9915316 Upgrade to a paid membership 27445 to unlock all instructions 74996
- 5760854 Upgrade to a paid membership 65320 to unlock all instructions 39479
- 2032331 Upgrade to a paid membership 4954 to unlock all instructions 36448
- 2979676 Upgrade to a paid membership 21374 to unlock all instructions 31877
- 8637963 Upgrade to a paid membership 69838 to unlock all instructions 37418
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
- 7337961 Upgrade to a paid membership 20966 to unlock all instructions 99686
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Blend squash until smooth using blender or hand mixture, adding water a bit at a time to thin out.
- Place olive oil, shallots, and garlic in inner pot. Using Saute function, cook until brown, about 5 minutes.
- Add pureed squash to pan, season with salt #1 and pepper #1, and more water, if needed.
- Stir in Parmesan cheese #1. Remove mixture from inner pot and set aside.
- In bottom of inner pot, spoon about 1/2 cup butternut squash mixture.
- Combine spinach, ricotta, Parmesan #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 inner pot. Repeat with all noodles.
- Pour butternut squash sauce over lasagna rolls.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 7 minutes.
- Quick release pressure.
- Sprinkle with cheese and parsley. Put lid back on instant pot until cheese melts.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 lasagna roll Amount Per Serving
- Calories
- 313
- Total Fat
- 8g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 79mg
- Sodium
- 479mg
- Total Carbohydrates
- 41g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 19g
- WW Freestyle
- 7
2 Comments
Join the discussionIf making these from frozen, skip step 1. They are cooked from frozen.
Thanks so much, Carrie! We updated the recipe to remove the thaw step. 🙂