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Butternut Squash and Spinach Rollatini.

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 -5 Servings

Ingredients
  

  • 4 Cups of Butternut Squash cubed into ½” pieces
  • 2 Cups of Fresh Spinach roughly chopped
  • 15 oz. Ricotta Cheese
  • ¼ Cup of Parmesan Cheese plus more for garnishing
  • 2 Tbsp. Fresh Parsley chopped
  • 1 Tsp. Oregano
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • 2 Cups of Marinara Sauce divided
  • 12 sheets of lasagna noodles about half a box
  • Olive Oil
  • Salt and Pepper

Instructions
 

  • Preheat oven to 425 degrees. Add cubed butternut squash pieces to a rimmed baking sheet and drizzle with olive oil, salt and pepper. Roast the butternut squash for 25 minutes.
  • While the butternut squash is cooking, bring a large pot of salted water to a boil and cook the lasagna noodles to al dente. Drain and set aside.
  • After the squash is cooked, transfer it to a large bowl and let it cool for 5 minutes and reduce oven temperature to 350 degrees.
  • Add chopped spinach, ricotta cheese, parmesan cheese, parsley, oregano, garlic and onion powder to the bowl of cooled butternut squash; stir to thoroughly incorporate all of the ingredients and season with salt and pepper to taste.
  • Lay the cooked lasagna noodles out on your work surface, and spread 2-3 spoonfuls of the ricotta filling across the noodles and then loosely roll them into spirals. Repeat until all of the lasagna noodles are filled and rolled.
  • In a rimmed casserole dish, pour about 1.5 cups of the marinara sauce on the bottom and arrange the rollatini so that the spirals are facing outward. Use the remaining ½ cup of marinara sauce and lightly drizzle it on top of each lasagna roll.
  • Bake in the oven for about 20 minutes, until the cheese and sauce are bubbling warm.
  • Sprinkle with additional fresh parmesan cheese before serving.