Butternut Squash Lasagna Roll Ups
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Skinnytaste · by Gina Homolka★ 4.7 (63)

Butternut Squash Lasagna Roll Ups

NUTRITION · PER SERVING90M COOK
CAL 9%·PRO 27%
CARBS 20G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 7G32% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy butternut squash and spinach-filled lasagna rolls baked in a silky butternut-parmesan sauce. A cozy, fall-inspired take on classic lasagna that feeds a crowd.

mainitalianpastacasserolegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 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
  • kosher salt ( and black pepper, to taste)
  • 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)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • kosher salt ( and fresh pepper)
  • 9 tbsp part-skim shredded Italian Blend Cheese (about 3 oz (I used Sargento))
  • 1 tablespoon fresh parsley (minced)
PREP
30M
SODIUM
516MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.