I was recently in the mood for some lasagna (the pasta, cheese, and pasta sauce is so delicious) so I tried to look up some ideas that were a bit different than what I’ve made in the past. I also didn’t want to make anything traditional in the sense that it would be a huge casserole. So, to make it a bit more individualistic I decided on rolls. Additionally, for Fall, I wanted to incorporate butternut squash.
First off, lets establish how hard it is to cut a butternut squash into pieces. It’s hard!!! The skin of a squash is thicker than pumpkin and the inside is not much easier to chop up. I tried to follow some directions from online, but failed, epically. Supposedly, you’re to cut the bottom and top off. Remove the seeds, then peel the skin. Then chop the inside meat up. Tada! Yah, that’s a challenge, and that’s an understatement. I tried to just cut as much as I could from the inside. But, I would recommend buy any butternut squash already cut up or frozen. Fresh is too hard, but pretty to look at (for a cornucopia).
Ingredients: lasagna rolls, low fat ricotta cheese, spinach, mozzarella cheese, jar of pasta sauce, microwaved butternut squash, egg, and Italian cheese (mix of provolone and mozzarella).
- Prepare the butternut squash.
- Cook the lasagna noodles and remove from boiled water and lay flat.
- In a pan cook down spinach.
- Mix 1 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1 egg, and cooked spinach.
- Spread ricotta cheese onto each lasagna noodle.
- Place bits of butternut squash onto each noodle.
- Roll each noodle and place in a pyrex dish.
- Cover in pasta sauce followed by Italian cheese.
- Bake at 350F for 45 minutes.