Butternut Squash and Spinach Lasagna Rolls

A meatless option from the Freezer Meal madness.   It was a little more time-consuming during my prep, but it was worth the effort.  It was pretty good, although I think it needed more squash sauce.  It re-heated nicely for leftovers and that's always a positive.

Butternut Squash and Spinach Lasagna Rolls
Serves 6  (2 rolls each)
1 roll=227 calories

Ingredients:
3&1/4 cups butternut squash, peeled and diced
1 teaspoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
12 cooked Lasagna noddles
10z package frozen spinach, thawed and drained well
15 oz fat-free ricotta cheese
1/2 cup shredded Parmesan cheese
1 large egg
1/2 cup shredded Italian cheese blend
1 tablespoon chopped fresh parsley

Directions:

Bring a large pot of water to a boil over high heat.  Add squash chunks and cook until soft.  Remove squash from pot, reserving about 1 cup of water, and transfer to a blender.  Blend until smooth, adding the reserved liquid a little at a time to thin out.

In a large skillet, heat oil, and saute the shallots and garlic over medium low heat for about 5 minutes.  Add pureed squash and season with 1/4 teaspoon salt and pepper.  Stir in 2 tablespoons Parmesan cheese and set mixture aside.

In a medium bowl, combine the spinach, ricotta, 1/2 cup Parmesan cheese, egg, and 1/4 teaspoon salt and pepper; set aside.

In the bottom of a baking dish, ladle about 1/2 cup squash mixture. 

Lay out lasagna noodles and spread about 1/3 cup spinach mixture over each noodle.  Roll up tightly and place seam side down in baking dish.  Pour butternut squash sauce over lasagna rolls and sprinkle with Italian cheese blend.  Top with parsley.  Cover with foil and bake at 350º for 40 minutes until cheese is melted.  Remove foil for last 10-15 minutes of baking.

To freeze:  Assemble, but do not bake.   Thaw in fridge.   Bake at 350º for 50-60 minutes.