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Butternut Squash Lasagna Rolls
Ingredients
  • subheading: SCALE:
  • Butternut Squash Sauce
  • 1 ½ pounds butternut squash, peeled and cubed
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons shallot, minced
  • ½ cup parmesan cheese, freshly shredded
  • ¾ cup vegetable broth
  • ¼ teaspoon ground sage
  • ⅛ teaspoon ground nutmeg
  • pinch of ginger
  • salt and pepper, to taste
  • Lasagna
  • 10 lasagna noodles, cooked according to package directions
  • 1 teaspoon olive oil
  • 5 oz fresh baby spinach, roughly chopped
  • 15 oz part skim ricotta cheese
  • ¾ cup mozzarella cheese
  • 1 large egg
  • 1 teaspoon dried parsley
  • pinch of nutmeg
  • salt and pepper to taste
  • fresh parsley, basil, or sage for serving
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