Butternut Squash Lasagna Roll Ups Recipe
Image by SkinnyTaste via YouTube
These meatless butternut squash lasagna rolls up are vegetarian-friendly, and creamy. It’s nice to play around with some of the Fall flavors. This creamy pasta sauce looks healthy because it doesn’t have all of the butter and cream. I think it would be a great recipe to add this to my pasta list on Pinterest. I don’t eat butternut squash often, so this would be nice to explore my sauce options. SkinnyTaste tutorial on YouTube is so simple and quick to watch. Although the video is under a minute, I love how all of the ingredients are included on the screen while they cook.
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
Directions:
First, start off with a large pot of salted water to boil, and add the butternut squash to cook until soft. Remove the squash once finished, and reserve about 1 cup of the water on the side. Use an immersion blender or mash the butternut squash until smooth. Add 1/4 of the water to thin out.
Next, continue to watch SkinnyTaste tutorial on YouTube for the full instructions and details. Once the butternut squash has been made, combine the spinach and ricotta filling in a separate bowl to roll.
Overall, this butternut squash lasagna roll-up screams another Fall recipe, and I had purchased something similar to this at Trader Joe’s. For some reason, I’ve been more interested this year with the butternut squash and pumpkin recipes or meals. Since I’ve never tried them out as often before, I’m trying to branch out more with the Fall season.
