If you are not familiar with the Skinny Taste site I highly recommend you check it out! It is full of recipes that are delicious so packed full of flavor you would think you are eating a million calories and grams of fat!
In reality all of Skinny Taste‘s recipes are healthy and use ingredients that are in season and can be found easily at your local grocery store. Gina, the sites author, photographer and recipe developer, is a huge advocate for Weight Watchers so many of her recipes include nutritional breakdowns and Weight Watchers point counts.
I love seasonal fall ingredients, especially butternut squash. When I saw Gina‘s recipe for Butternut Squash & Spinach Lasagna Rolls I knew I had to try to make them right away. They were such a different take on lasagna and didn’t leave me hungry – two rolls and a side of asparagus and I was stuffed for the whole night.
Making lasagna rolls is a much easier process than making a full lasagna and makes portion control really easy. I even made a few extras rolls and froze them for future dinners – just defrost and heat up some sauce (possible a bolognese?) and you have a whole different meal.
I am so happy with the way these turned out!
- [b]FOR THE SAUCE [/b]
- 1 lb butternut squash, peeled and diced **I used pre-peeled, cubed squash from the produce section for a little shortcut**
- 1 teaspoon olive oil
- 1 small shallots, diced
- 2 cloves garlic, minced
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper, to taste[br][br] [b]FOR THE LASAGNA[/b]
- 9 lasagna noodles, cooked for 2 minutes under the package direction time listed
- 10 oz package frozen chopped spinach, defrosted (squeeze out all the excess water)
- 15 oz fat free ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 large egg
- salt and pepper
- 1/4 cup shredded Mozzarella cheese
- 1 tablespoon parsley, chopped
- 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 as needed.
- Meanwhile, in a large deep non-stick skillet, add the oil. Sauté the shallots over medium-low heat until translucent, about 4 minutes.
- Add the garlic and saute for another minute.
- 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[br][br] Preheat oven to 350°F.[br][br]
- Ladle 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
- Squeeze the defrosted spinach in a clean kitchen towel to drain out any excess water.
- 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 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.
- 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.