Butternut Squash Lasagna Rolls
- Preparing Time: -
- Total Time: -
- Served Person: Serves 9, Serving size 1 lasagna roll
- 1 large egg
- 1 teaspoon olive oil
- kosher salt
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced
- freshly cracked black pepper
- 1/4 cup minced shallots
- 1 pound peeled butternut squash, diced
- 2 1/2 tablespoons fresh grated parmesan cheese
- 10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
- 1 3/4 cups (15 ounces) fat-free ricotta cheese
- 9 lasagna noodles, wheat or gluten-free, cooked
- 9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)
- Carbohydrate 23 g(8%)
- Cholesterol 60 mg(20%)
- Fat 13 g(19%)
- Fiber 3 g(10%)
- Protein 16 g(31%)
- Saturated Fat 7 g(37%)
- Sodium 388 mg(16%)
- Calories 262
A Lighter Take on a Classic: Butternut Squash Lasagna Rolls
As a busy mom, time in the kitchen is a precious commodity. I crave comforting meals, but I don't have hours to spend slaving over a hot stove. That's where this recipe comes in – a delicious and healthy twist on a family favorite. My love for lasagna started in childhood, helping my mom layer noodles, sauce, and cheese. This recipe honors those memories but adds a healthy upgrade, resulting in lighter, portion-controlled rolls packed with flavor.
The key is the butternut squash sauce. It's surprisingly rich and savory, a beautiful replacement for traditional tomato-based lasagna. The sweetness of the butternut squash beautifully complements the earthy shallots and garlic, while the Parmesan adds a salty bite that perfectly balances the dish. Adding a healthy dose of spinach into the ricotta mixture adds a boost of nutrition without compromising flavor. This lasagna is not only delicious but also makes a great meal prep option. It's easy to freeze and reheat, perfect for those days when you need a quick, healthy, and satisfying dinner.
Why Lasagna Rolls? The roll format offers several advantages. It's a fun way to present a familiar dish, making it more visually appealing to the family. It also gives you better control over portions, particularly useful for managing calorie intake or ensuring everyone gets a perfect bite. The rolls are easier to serve and clean up is a breeze.
Ingredients and Substitutions: This recipe is quite flexible. Feel free to experiment with different vegetables. Mushrooms, zucchini, or even roasted peppers would all be delicious additions to the ricotta mixture. If you prefer a spicier kick, add a pinch of red pepper flakes to the butternut squash sauce. Vegetarian or vegan adaptations are also possible, using vegan ricotta cheese and mozzarella substitutes.
Serving Suggestions: These lasagna rolls are a complete meal on their own, but you can easily serve them alongside a simple side salad dressed with balsamic vinaigrette. A light green salad would be the perfect complement to the rich flavors of the lasagna, creating a balanced and satisfying meal. You could add crusty bread for dipping in any remaining sauce.
Beyond the Dinner Table: This recipe is perfect for entertaining guests. It's impressive without being overly complicated, leaving you time to enjoy your company. The lasagna rolls can be prepared ahead of time and baked just before serving, minimizing stress on a busy night. They also make a lovely addition to potlucks and family gatherings.
A Mom's Perspective: As a mom, I appreciate recipes that are both delicious and convenient. This butternut squash lasagna rolls recipe ticks both boxes. It's easy to make, yet delivers on taste and nutrition. The recipe requires minimal cleanup, which is a huge win when you’re already juggling a million other things. The ability to freeze and reheat leftovers is a lifesaver for busy weeknights. This is one dish my kids actually ask for, and that's the highest compliment.
So, take a break from the usual weeknight dinner routine and try this healthy twist on a classic! You might just discover your new favorite lasagna.
Step-by-step
- Preheat the oven to 350°F.
- Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
- In a medium nonstick skillet, add the oil and sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
- In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
- Ladle about 1/2 cup of the butternut sauce into the bottom of a 9x13-inch baking dish.
- Put 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 1 tablespoon mozzarella. Tightly cover the dish with foil.
- Bake until the inside is heated through and the cheese is melted, about 40 minutes.
- For best freezing results, freeze the lasagna rolls after you bake them in a freezer-safe zip-top bag or container. To reheat, put the frozen lasagna rolls in a baking dish. Cover with foil and bake at 375°F for 45 to 50 minutes.
