Butternut Squash Lasagna rolls

Serves 9.

Note: From "The Skinnytaste Cookbook," by Gina Homolka.

• 1 lb. peeled butternut squash, diced

• 1 1/2 tsp. kosher salt, divided

• 9 lasagna noodles, cooked

• 1 tsp. olive oil

• 1/4 c. minced shallots

• 2 garlic cloves, minced

• 1/8 tsp. freshly cracked black pepper, divided

• 2 1/2 tbsp. plus 1/2 c. freshly grated Parmesan cheese, divided

• 10 oz. frozen chopped spinach, cooked according to package directions, cooled and squeezed dry

• 1 3/4 c. (15 oz.) ricotta cheese (fat-free works well)

• 1 egg

• 9 tbsp. shredded part-skim mozzarella cheese (about 3 oz.)

Directions

Preheat oven to 350 degrees.

For the butternut squash: Place the squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove squash with a slotted spoon and place it in a blender with ¼ cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside. Purée the squash.

For the lasagna rolls: Cook the lasagna noodles according to package directions.

In the meantime, in a medium nonstick skillet, add the oil and sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add the puréed squash, ¼ teaspoon salt and a pinch of black pepper, adding about ½ cup to ¾ cup of the reserved liquid to thin out the sauce until smooth. Stir in 2½ tablespoons Parmesan cheese and set aside.

In a medium bowl, combine spinach, ricotta, remaining ½ cup Parmesan, egg, remaining ¼ teaspoon salt and black pepper.

Ladle about ½ cup butternut sauce into bottom of a 9- by 13-inch baking dish.

Place a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread â…“ cup ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish, with foil.

Bake until the inside is heated through and the cheese is melted, about 40 minutes.