Butternut Squash & Spinach Lasagna Rolls

Reposted from http://www.skinnytaste.com/2013/09/butternut-squash-and-spinach-lasagna.html

First Line Therapy Servings:

1 Serving = 1/9th of Recipe (1 Lasagna Roll)

2/3 Protein (0.67), 1/2 Category 1 Vegetable (0.5), 1/2 Category 2 Vegetable (0.5), 1 Grain

Butternut Squash and Spinach Lasagna Rolls
Skinnytaste.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

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  whole grain or whole wheat 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:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. 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.

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.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. 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.

Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. 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. Makes 9 rolls.

To serve, ladle a little extra sauce on the plate and top with lasagna roll.