Butternut Squash Spinach Lasagna Rolls


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
1 Tbsp of Table Blend Mrs Dash Seasoning Blend

For the Lasagna:

9 whole grain lasagna noodles
10 oz package frozen chopped spinach, heated and squeezed well
15 oz fat free ricotta cheese
1/2 cup fresh grated Parmesan cheese
2 large egg or the equivalent of egg whites substitute
1 Tbsp of Original Blend Mrs Dash Seasoning Blend
1/2 cup of fat free Italian Blend Shredded Cheese



Bring a large pot of 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 in a blender, adding 1/4 cup of the reserved liquid to thin out.


Meanwhile, in a large deep non-stick skillet, add oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash and Mrs Dash seasoning, and 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, seasoning, in a medium bowl.

On a flat working surface 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.



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