Butternut Squash Lasagna Roll Ups
 
Ingredients
  • 1 good sized butternut squash
  • 2½ cups of cooked butternut squash for the entire recipe, 2 cups will be for filling mixture, ½ cup will be reserved for the sauce
  • 1 cup, ricotta
  • ¼ cup of frozen, chopped spinach, measured after it is drained well
  • ½ cup of grated parmesan
  • ⅓ cup of grated asiago
  • 1 egg
  • zest of 1 lemon
  • 1 small garlic clove grated on a microplane
  • salt and pepper to taste
  • 8 or 9 cooked lasagna noodles
  • FOR THE SAUCE
  • ½ cup of reserved squash pulp, pureed smoother than the pulp for the filling
  • 2 shallots, or ½ of a white onion, finely diced
  • ½ stick, unsalted butter
  • 1 small bunch of sage leaves
  • ¾ cup of stock, I used chicken
  • ¾ cup of cream
  • ½ cup of grated parmesan
  • salt and pepper to taste
Instructions
  1. Prepare your squash ahead of time. Cut lengthwise, with skin still on, remove seeds and roast the squash, cut side down at 350 degrees until tender and a knife goes through with ease, close to an hour. Let it cool, then scoop out pulp.
  2. FILLING MIXTURE
  3. Mash 2 cups of the squash pulp into small chunks, making it easy for spreading.
  4. Add in ricotta, egg, cheeses,grated garlic, zest, salt and pepper, mix together well, then fold in spinach until incorporated.
  5. SAUCE
  6. Make your sauce by sauteing shallots in the butter with the sage leaves until slightly golden, then deglaze with the broth and whisk in the ½ cup of the well pureed squash that was reserved until nice and smooth on low heat.
  7. Whisk in the cream and add the grated parmesan cheese
  8. Salt and pepper to taste. Set aside.
  9. INSTRUCTIONS
  10. Spread about 3 tablespoons of filling on each cooked lasagna noodle, then roll up and place them seam side down on a shallow baking dish that has some of the sauce spooned onto the bottom. Spoon sauce on top of each lasagna roll up, plus grate a little parmesan cheese on top of each.
  11. Bake uncovered in a 350 degree oven for 15 to 20 minutes, sauce will be set and top will be slightly golden. There should be extra sauce for serving.
  12. This whole recipe can easily be doubled.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/10/butternut-squash-lasagna-roll-ups.html