Tuesday, January 21, 2014

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna
Butternut Squash and Spinach Lasagna Rolls
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g


For the Butternut Parmesan Sauce: 
  • 2 frozen winter squash packets
  • 3 cloves garlic, minced
  • 4 tbsp fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For the Lasagna:
  • 12  lasagna noodles, cooked (use gluten free noodles for gluten free)
  • large handful of fresh spinach
  • 32 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup fresh grated Parmesan cheese
  • 2 large egg
  • salt and fresh pepper
  • 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

Make the squash according to the package directions then add the 4 tbsp of parmesan cheese and garlic.

Boil water with a tsp of salt for the lasagna noodles, add the 12 lasagna noodles and boil for 7-8 minutes.

While the noodles are boiling, mix the spinach, ricotta cheese, parmesan cheese, eggs and parsley. Add salt and pepper to taste.

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.

Preheat the oven to 350 degrees.

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 more parsley and serve. Makes 12 rolls.

To serve, ladle a little extra sauce on the plate and top with lasagna roll.

Recipe modified from one that I found on www.skinnytaste.com.