Butternut Squash Lasagna Rolls

Epicurious

Ready in: 45 minutes
Servings: 9
Gluten Free
Very Popular

Ingredients

  • 1 pound peeled butternut squash, diced
    Produce
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1 3/4 cups (15 ounces) fat-free ricotta cheese
    Cheese
  • 2 cloves garlic, minced
    Produce
  • 9 lasagna noodles, wheat or gluten-free, cooked
    Gluten Free
  • 1/2 teaspoon kosher salt
    Spices and Seasonings
  • 1 teaspoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 cup grated Parmesan cheese
    Cheese
  • 2 1/2 tablespoons fresh grated parmesan cheese
    Cheese
  • 9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)
    Cheese
  • Freshly cracked black pepper
    Spices and Seasonings
  • 1/4 cup minced shallots
    Produce
  • 10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
    Produce

Steps

  • Preheat the oven to 350F.
  • For the butternut squash
  • Place squash in a large pot with enough water to cover the squash by 2 inches.
  • Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes.
  • Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
  • For the lasanga rolls
  • In a medium nonstick skillet, add the oil and sauthe shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes.
  • Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
  • In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
  • Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 13-inch baking dish.
  • Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry.
  • Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
  • Bake until the inside is heated through and the cheese is melted, about 40 minutes.
  • Skinnyscoop
  • For best freezing results, freeze the lasagna rolls after you bake them in a freezer-safe zip-top bag or container. To reheat put the frozen lasagna rolls in a baking dish. Cover with foil and bake at 375F for 45 to 50 minutes.
  • Reprinted from The Skinnytaste Cookbook, by Gina Homolka, with
  • Heather K. Jones, R.D., Copyright 2014, published by Clarkson Potter.As a busy mother of two, Gina Homolka started Skinnytaste.com when she wanted to lose a few pounds. In the her wildly anticipated debut cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor, Gina Homolka gives her fans exactly what they want: 150 easy, flavorful recipes that are miraculously low calorie and made from all-natural, easy-to-find ingredients. With 125 all-new dishes and 25 must-have favorites, it takes only one look to see why people go crazy for Gina's food.

Nutrition

  • Calories: 233.33  cal  (11.67%)
  • Fat: 5.02  g  (7.72%)
  • Saturated Fat: 2.39  g  (14.91%)
  • Carbohydrates: 34.17  g  (11.39%)
  • Sugar: 2.97  g  (3.3%)
  • Cholesterol: 41.77  mg  (13.92%)
  • Sodium: 384.57  mg  (16.72%)
  • Protein: 12.31  g  (24.62%)
  • Vitamin A: 8445.46  IU  (168.91%)
  • Vitamin K: 153.4  µg  (146.09%)
  • Calcium: 292.46  mg  (29.25%)
  • Vitamin C: 19.67  mg  (23.84%)
  • Manganese: 0.41  mg  (20.67%)
  • Folate: 79.15  µg  (19.79%)
  • Phosphorus: 137.83  mg  (13.78%)
  • Magnesium: 48.4  mg  (12.1%)
  • Potassium: 381.15  mg  (10.89%)
  • Vitamin E: 1.53  mg  (10.17%)
  • Fiber: 2.25  g  (8.99%)
  • Vitamin B2: 0.15  mg  (8.89%)
  • Vitamin B6: 0.17  mg  (8.61%)
  • Iron: 1.42  mg  (7.9%)
  • Selenium: 5.53  µg  (7.9%)
  • Vitamin B1: 0.08  mg  (5.57%)
  • Zinc: 0.79  mg  (5.24%)
  • Copper: 0.09  mg  (4.5%)
  • Vitamin B3: 0.87  mg  (4.36%)
  • Vitamin B5: 0.36  mg  (3.64%)
  • Vitamin B12: 0.22  µg  (3.61%)
  • Vitamin D: 0.19  µg  (1.26%)

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