Butternut Squash and Spinach Lasagna Rolls, 5 sp

skinnytaste.com

Diane S

subheading: For the Butternut Parmesan Sauce:

1 lb butternut squash, peeled and diced

1 teaspoon olive oil

¼ cup shallots, minced

2 cloves garlic, minced

2 tbsp fresh grated parmesan cheese

kosher salt and freshly ground black pepper, to taste

subheading: For the Lasagna:

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

½ 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

Directions at skinnytaste.com

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