-6-8 lasagna noodles, cooked according to packaging
-1 butternut squash, sliced in half lengthwise
-1 medium shallot, minced
-1 tsp minced garlic
-3/4 cup milk
-1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 1/4 tsp sage
-2 tbsp parmesan
(spinach ricotta filling)
-2 cups spinach, chopped
-1 tsp minced garlic
-1 1/2 cup ricotta
-1 egg
-1/2 cup mozzarella
-extra parmesan for topping (optional)
- Heat oven to 425. Place butternut squash flesh side up on a baking sheet. Drizzle with olive oil and add salt and pepper. Bake 45 mins.
- Remove from oven. Turn oven down to 350.
- Scoop out seeds and discard. Scoop remaining cooked squash into a large bowl. Add milk, salt, pepper, nutmeg, sage, and parmesan. Use a hand mixer to combine.
- In a large skillet, add a drizzle of olive oil over medium high heat. Add shallots and garlic, cook 2-3 min. Add butternut squash mixture and combine 3-4 min. Pour squash mix back into original bowl. Wipe out pan.
- In same pan, add a drizzle of olive oil and minced garlic for spinach ricotta filling. Add spinach. Cook 4-5 min.
- In a separate large bowl, combine ricotta, egg, mozzarella, and cooked spinach.
- Lay put your lasagna noodles. Add about 1/3 cup ricotta mix. Roll.
- In a 9×13 pan, add 1/2 butternut squash mixture to bottom and spread in an even layer. Add lasagna roll ups. Top with remaining squash and parmesan. Cover with foil. Bake 30 min.
