Butternut Squash Lasagna Rolls

Entree

Prep time: 20 mins

Total time: 1 hour

For the butternut squash:
1 pound butternut squash, peeled and chopped (available pre-chopped in the produce section)
1/2 teaspoon salt
For the lasagna rolls:
2 teaspoons olive oil
2 shallots, minced
2 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and squeezed dry
1 3/4 cups (15 ounces) fat-free ricotta cheese
1/2 cup + 2 tablespoons grated Parmesan cheese, divided
1 large egg
1/2 teaspoon salt
Pinch of nutmeg
Freshly cracked black pepper
9 whole wheat lasagna noodles, cooked according to package directions
1/2 cup shredded part skim mozzarella cheese (about 3 ounces)

For the butternut squash:

Place squash in a large pot with enough water to cover the squash by 2 inches. Add salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove 1 cup of liquid and reserve. Drain butternut squash and place in a blender with 1/4 cup of the liquid it was cooked in.

For the lasagna rolls:

Preheat the oven to 350°F. In a medium nonstick skillet, add the oil and saute shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with salt and add about 1/2-3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in 2 tablespoons Parmesan cheese and set aside.
In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, nutmeg and black pepper, to taste.
Ladle about 1/2 cup of the butternut sauce into the bottom of a 9×9-inch baking dish.
Place 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 mozzarella. Tightly cover the dish with foil.
Bake until the inside is heated through and the cheese is melted, about 40 minutes.