Now that the cold weather is here, it’s time to break out the comfort foods. Lasagna is most definitely a hearty comfort food, in my opinion. Since it’s fall and there is an abundance of squash in the grocery stores, why not try a seasonal spin on a classic? Pureed butternut squash makes a sweet yet savory, almost creamy sauce without any guilt! Poured over a traditional ricotta and spinach filled pasta roll-up and you’ve got a beautiful, seasonally appropriate, and delicious dish.
For the Sauce:
1 pound Butternut Squash, peeled and diced
1 teaspoon Olive Oil
1/4 cup Shallots, minced (I used 1/2 of a large shallot)
2 Garlic Cloves, minced
2 tablespoons Parmesan Cheese, grated
Salt and Pepper, to taste
Bring a large pot of salted water to a boil. Add the squash and cook until soft. Drain, reserving about 1 cup of the water. Return the squash, along with 1/4 cup of the reserved water, to the pan and blend until smooth with an immersion blender. Add the oil to a skillet over medium-low heat. Saute the shallots and garlic until soft and golden, about 4-5 minutes. Add the butternut squash puree and season with salt and pepper. Stir in the parmesan cheese, and thin the sauce out with additional reserved water, to your liking. Ladle about 1/2 cup of the sauce on the bottom of a 9x13 baking dish, then set aside.
For the Lasagna:
9 Lasagna Noodles, cooked
10 ounces Frozen Chopped Spinach, thawed and squeezed
15 ounces Ricotta Cheese
1/2 cup Parmesan Cheese, grated
Salt and Pepper
3 ounces (about 9 tablespoons) Italian Blend Cheese, shredded
In a large bowl, combine the spinach, ricotta, parmesan, egg, salt, and pepper. Lay the lasagna noodles out on a flat surface, making sure that they are dry. Take about 1/3 cup of the ricotta mixture and spread it evenly over each lasagna noodle. Carefully roll the noodle up and lay seam side down in the baking dish. Repeat with the remaining noodles and filling. Ladle the remaining sauce over the top of each of the lasagna rolls, then top each roll with 1 tablespoon of the cheese blend. Cover the baking dish with foil and bake at 350 degrees for about 40 minutes, or until the cheese melts and becomes bubbly and golden brown.
SOURCE: Skinny Taste