Butternut Parmesan Lasagna Roll Ups With Spinach Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			BUTTERNUT PARMESAN SAUCE: 1 lb butternut squash, peeled and diced 2 tablespoons olive oil 1/4 cup shallots, minced 6 cloves garlic, minced 1 cup fresh grated parmesan cheese kosher salt and freshly ground black pepper, to taste LASAGNA: 9 lasagna noodles 10 oz package frozen chopped spinach, heated and squeezed well 15 oz ricotta cheese 1 cup fresh grated parmesan cheese 1 large egg salt and fresh pepper 2/3 cup mozzarella cheese, grated 1/3 sharp chedder cheese, grated
			Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. In a food processor remove squash with a slotted spoon plus 1/3 cup of the water, keep the rest of water for boiling pasta. Blend until smooth. Meanwhile, in a large deep non-stick skillet over medium-low heat , add the oil, sauté the shallots for 4-5 minutes until soft and golden, add garlic cook for 2 more minutes. 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 1 cup parmesan cheese and set aside. Preheat oven to 350°F. Ladle about 1 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish. 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 about 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 heaping tablesoopn of sauce over each noodle in the baking dish and top each one with the combined mozzarella & chedder cheeses. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. To serve, ladle a little extra sauce on the plate and top with lasagna roll.