Butternut Squash and Spinach Lasagna Rollups
These Butternut Squash and Spinach Lasagna Rollups taste too good to be true. They are full of clean ingredients and lots of flavor! You won't be able to just have one.
Equipment
- 1 large sheet tray
- 1 blender or food processor
- 1 9x13 glass baking dish
Ingredients
For the sauce:
- 1 butternut squash
- ½ red onion roughly chopped into about 3 inch pieces
- 1 head garlic optional
- 2 tbsp Olive oil
- 1 can white beans drained and rinsed
- 2 teaspoon kosher salt divided
- 1 cup stock (can sub for water)
For the Lasagna rollups:
- 1 teaspoon Olive oil
- ½ red onion diced
- 10 cloves garlic diced (not minced)
- 10 oz Frozen spinach cooked according to package instructions
- 20 oz Cottage cheese
- 1 large egg
- 2 cups shredded mozzarella divided
- ½ cup grated parmesan optional
- 12 sheets lasagna
Instructions
- Preheat and Prepare: Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly grease a glass 9x13 baking dish. Cook the lasagna noodles according to package instructions. Drain, rinse with cold water, and lay them flat on a clean surface. Lightly brush with oil to prevent sticking.
- Roast the Veggies: Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Place it in the oven and roast for about 40 minutes. Cut the butternut squash lengthwise and then widthwise. Pierce the squash skin with a fork, rub with olive oil, and place cut side down on the baking sheet along with the chopped red onion. Roast for about 30-40 minutes, or until the squash is soft. About 10 minutes in, add the red onion to the pan, drizzle with oil, and continue to roast together.
- While the veggies roast, Make the Filling: a) In a nonstick pan over medium heat, sauté the diced red onion in olive oil for 5-8 minutes until translucent. Add the garlic and continue cooking for another 5 minutes until soft and fragrant. Remove from heat. b)Cook the frozen spinach according to package instructions, then drain and squeeze out excess liquid. c) In a bowl, combine the cooked onion and garlic with cottage cheese, egg, 1 cup of mozzarella cheese, and spinach. Mix until well combined.
- Make the Butternut Squash Sauce: Once the roasted squash is cool enough to handle, scoop out the insides and add to a blender (or food processor) along with the cooked onion, white beans, and salt. Squeeze the roasted garlic out of the skins into the blender as well. Add 1 cup of water or stock and blend until very smooth in texture. Add additional water or stock as needed to reach your desired consistency. Spread a layer of this sauce on the bottom of the prepared baking dish.
- Assemble the Lasagna Roll-Ups: Spoon about ⅓ cup of the filling onto each lasagna noodle, spread out evenly, then roll them up snuggly. Place the roll-ups seam side down into the baking dish with the butternut squash sauce. Add more butternut squash sauce on top, then sprinkle with remaining mozzarella and parmesan cheese if using. Note: you may have extra sauce.
- Bake and Serve: Bake for about 35 minutes until bubbly and golden. Remove from the oven and serve your delicious Butternut Squash Lasagna Roll-Ups.