Name: Butternut Squash and Spinach Lasagna Rolls
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 9 servings
Ingredients: 1 lb butternut squash (peeled and diced); 1 teaspoon olive oil; 1/4 cup shallots (minced); 2 cloves garlic (minced); 2 tbsp fresh grated parmesan cheese; kosher salt and freshly ground black pepper (to taste); 9 lasagna noodles (cooked (use gluten free noodles for gluten free)); 10 oz package frozen chopped spinach (heated and squeezed well); 15 oz fat free ricotta cheese (I like Polly-o); 1/2 cup fresh grated Parmesan cheese; 1 large egg; salt and fresh pepper; 9 tbsp about 3 oz part skim shredded Italian Blend Cheese (I used Sargento); 1 tablespoon parsley (minced)