Lasagna Roll Ups
Lasagna roll-ups stuffed with chicken, spinach, and a creamy butternut squash sauce are baked to golden perfection. Comfort food at its best, perfect for cozy nights and meal prep!
Servings: 4 servings
Ingredients
- 5 cups chopped butternut squash
- 1 tablespoon extra virgin olive oil
- 1 shallot minced
- 1 garlic clove minced
- 1 tablespoon fresh sage minced
- 1/2 cup ricotta
- 1 cup grated parmesan cheese divided
- salt and pepper
- 2 cups shredded chicken I used a leftover rotisserie chicken
- 1 cup frozen chopped spinach thawed and all excess water squeezed out (measure after squeezing out water)
- 9 lasagna noodles use gluten-free if needed
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Add butternut squash, cook for about 10 minutes until softened and fork tender. 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 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.
Video
Nutrition
Serving: 1SERVING | Calories: 615kcal | Carbohydrates: 75g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 82mg | Sodium: 653mg | Fiber: 12g | Sugar: 7g