2cupsshredded chickenI used a leftover rotisserie chicken
1cupfrozen chopped spinachthawed and all excess water squeezed out (measure after squeezing out water)
9lasagna noodles
Instructions
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil.
Add butternut squash, cook for about 10 minutes until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.
In a small skillet, heat the olive oil over medium heat. Add the shallots, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor with the butternut squash.
Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.
Return the pot of water to a boil.
Once boiling, add the lasagna noodles and cook according to package directions.
While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.
Drain the noodles carefully (so you don't break them) and reserve 1/2 cup of the cooking water.
Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodle. Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles.
Add the 1/2 cup reserved liquid to the food processor with the remaining butternut squash puree and process until smooth to thin it out.
Spoon about 1/2 cup of the mixture onto the bottom of a 9x9 baking dish.
Place the rolled noodles in the baking dish, seam side down.
Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/2 cup parmesan cheese, cover with foil and bake for 30 minutes.
Remove foil, turn oven to Hi-broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.
Remove from the oven, garnish with additional fresh sage and parmesan cheese.