So, I needed a way to make butternut squash into something other than soup. I love soup. It is easy to make, it is filling, it is delicious. But, I had already made a butternut squash soup (recipe coming soon). So here are lasagna rolls. Cheesy, fall-flavored lasagna rolls. Yum.
Butternut Squash lasagna rolls
serves 2 hungry people or 4 if you have an appetizer
1/3 of a medium butternut squash, cooked and pureed. (you can use about a cup to a cup and a half of canned pumpkin puree, but I highly recommend the fresh butternut squash. It is truly delightful.)
1/2 cup part skim ricotta cheese (you can use fat free, I just had part skim)
1 tbsp tomato paste
3/4 tbsp dried oregano
1/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1 clove, ground
1/2-1 tsp ground chili powder (based on your spice-tolerance)
salt and pepper to taste (I like it with 3/4 tsp pepper and 1/4 tsp salt)
4 lasagna sheets, cooked
fresh or shredded mozzarella, optional
1. Mix together the butternut squash, the ricotta, the tomato paste, and all the herbs/spices.
2. Spread about 3 heaping tbsp of this mixture onto each lasagna sheet, leaving some space to roll. Put an extra spoon of mixture on the end that will become the middle of the roll so that the middle has a lot of filling, since it is hard to roll these tightly. (see pictures below if I confused you immensely just now)
3. Place the rolls, seam side down, in an oven-safe, glass pan.
4. Cover the rolls with the remaining filling.
5. Place the slices of fresh mozzarella or some shredded mozzarella on top and bake at 350 for 5-10 minutes, until the cheese has browned.
I know the quality is atrocious, but the side with the extra filling (the left) is the side you will start rolling from. Which makes little sense since the next picture is rolled from the right, but basically, roll from the side where you put a little extra filling.
Ready to be cheesed (it is a word now!!!) and baked