Butternut Squash and Spinach Lasagna Rolls
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 156.5
- Total Fat: 4.2 g
- Cholesterol: 39.9 mg
- Sodium: 186.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.9 g
- Protein: 10.9 g
View full nutritional breakdown of Butternut Squash and Spinach Lasagna Rolls calories by ingredient
Introduction
Lasagna Rolls topped with butternut parmesan sauce. Lasagna Rolls topped with butternut parmesan sauce.Number of Servings: 9
Ingredients
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2 cup Butternut Squash
.3 tbsp Extra Virgin Olive Oil
8 tbsp chopped Shallots
2 serving Parmesan Cheese - 1 Tbsp. fresh grated (by LUVCLAY)
4 oz Pasta, Lasagna Noodles
1 package (10 oz) yields Spinach, frozen
15 oz Ricotta cheese, fat-free
0.5 cup Cheese, Parmesan, Fresh, Grated (SS=.75C) (by LOMBIE)
1 large Egg, fresh, whole, raw
3 oz Great Value fancy shredded Italian Blend Cheese (by FLANATIVE047)
2 serving Clove of Garlic (by BCOH1478)
Directions
Cook squash in boiling water until soft. Reserve 1 cup water and set aside. Blend squash until smooth in a blender, adding water to thin as needed.
In deep skillet, saute shallots and garlic in the oil over medium low heat until soft and golden. Add pureed squash, add salt and pepper to taste and a little more reserved water to thin to your liking for pasta sauce. Stir in 2.5 T of parmesan cheese and set aside.
Preheat oven to 350. Ladle 1/2 c sauce on the bottom of a 9x12 pan. Combine spinach, ricotta, parmesan, egg, salt and pepper in bowl.
Spread 1/3 cup of mixture evenly over each cooked, dry noodle. Roll carefully and place seam side down in the pan.
Ladle 1 cup sauce over noodles and top each one with 1T italian cheese blend. Put foil over pan and bake for 40 minutes. Top with parsley and serve. Ladle a little extra sauce on plate and top with lasagna roll to serve.
Serving Size: makes 9 rolls/1 roll per serving
Number of Servings: 9
Recipe submitted by SparkPeople user PATTYMARY57.
In deep skillet, saute shallots and garlic in the oil over medium low heat until soft and golden. Add pureed squash, add salt and pepper to taste and a little more reserved water to thin to your liking for pasta sauce. Stir in 2.5 T of parmesan cheese and set aside.
Preheat oven to 350. Ladle 1/2 c sauce on the bottom of a 9x12 pan. Combine spinach, ricotta, parmesan, egg, salt and pepper in bowl.
Spread 1/3 cup of mixture evenly over each cooked, dry noodle. Roll carefully and place seam side down in the pan.
Ladle 1 cup sauce over noodles and top each one with 1T italian cheese blend. Put foil over pan and bake for 40 minutes. Top with parsley and serve. Ladle a little extra sauce on plate and top with lasagna roll to serve.
Serving Size: makes 9 rolls/1 roll per serving
Number of Servings: 9
Recipe submitted by SparkPeople user PATTYMARY57.