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BUTTERNUT SQUASH LASAGNA ROLL UPS WITH SPINACH #dinner #vegetarian

BUTTERNUT SQUASH LASAGNA ROLL UPS WITH SPINACH #dinner #vegetarian

Butternut Squash Lasagna Roll Ups with Spinach are made with a rich butternut-parmesan sauce prepared in the broiler until softened and hot – trust me, you need these in your life!

These lasagna moves up turned out superior to anything I could have envisioned, even my high schooler little girl who is entirely particular cherished these! What's more, they are meatless so they're ideal for meatless Mondays or the veggie lovers throughout your life. Trust me, you won't miss it!

To make the velvety butternut squash sauce, I heat up the butternut squash until it's delicate, at that point puree it with enough fluid to make a sleek, cream like sauce. Saute the sauce with garlic and shallots and include some Parmesan cheddar toward the end. The sauce turns out so cream and smooth without all the margarine and cream.

Also Try Our Recipe : CROCKPOT CHEESY POTATOES

BUTTERNUT SQUASH LASAGNA ROLL UPS WITH SPINACH #dinner #vegetarian

INGREDIENTS
For the Butternut Parmesan Sauce:

  • 1 lb butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 cup shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For the Lasagna:

  • 9  lasagna noodles, cooked (use gluten free noodles for gluten free)
  • 10 oz package frozen chopped spinach, heated and squeezed well
  • 15 oz fat free ricotta cheese, I like Polly-o
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • salt and fresh pepper
  • 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil.
  2. Add butternut squash and cook until soft.
  3. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
  4. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
  5. Preheat oven to 350°F.
  6. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
  7. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
  8. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
  9. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  10. Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
  11. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
  12. To serve, ladle a little extra sauce on the plate and top with lasagna roll.

For more detail : bit.ly/32QB2aZ

Read More Our Recipe : EASY WHITE CHOCOLATE CRANBERRY FUDGE

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