Best 5 Butternut Squash And Spinach Lasagna Rolls Recipes

BUTTERNUT SQUASH & SPINACH LASAGNA

Steps:

• Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
• Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
• Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
• Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
• To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.

BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS

Steps:

• Bring a large pot of salted water to a boil.
• Add butternut squash and cook until soft.
• Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
• Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
• Preheat oven to 350°F.
• Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
• Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
• Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
• Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
• To serve, ladle a little extra sauce on the plate and top with lasagna roll.

SQUASH AND SPINACH LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
• Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
• Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
• Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
• Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
• Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
• Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
• Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
• Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon, reserve about 1 cup of the water, and set aside. Blend until smooth with an immersion blender, adding ¼ cup of the reserved liquid to thin out.
• Meanwhile, in a large deep non-stick skillet, add the oil, then sauté the shallots and garlic over medium-low heat for about 4 to 5 minutes until soft and golden.
• Add pureed butternut squash, season with salt and fresh cracked pepper, and add a little more of the reserved water to thin out to preference. Stir in 2½ tablespoons of the Parmesan cheese and set aside.
• Preheat oven to 350 degrees F.
• Ladle about ½ cup butternut sauce on the bottom of a 9x12-inch baking dish.
• Combine spinach, ricotta, Parmesan, egg, salt, and pepper in a medium bowl.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
• Take ⅓ cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tablespoon Italian cheese blend.
• Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
• To serve, ladle a little extra sauce on the plate and top with lasagna roll.