Butternut Squash and Spinach Lasagna Rolls

skinnytaste.com

Hello Kirsti

subheading: For the Butternut Parmesan Sauce:

1 lb butternut squash, peeled and diced

1 teaspoon olive oil

¼ cup shallots, minced

2 cloves garlic, minced

2 tbsp fresh grated parmesan cheese

kosher salt and freshly ground black pepper, to taste

subheading: For the Lasagna:

9 lasagna noodles, cooked (use gluten free noodles for gluten free)

10 oz package frozen chopped spinach, heated and squeezed well

15 oz fat free ricotta cheese (I like Polly-o)

½ cup fresh grated Parmesan cheese

1 large egg

salt and fresh pepper

9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)

1 tablespoon parsley, minced

Directions at skinnytaste.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer