Butternut Squash and Spinach Lasagna Rolls Skinnytaste Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g Sodium: 265 mg (without the salt) • Cholesterol: 30 g Ingredients: For the Butternut Parmesan Sauce: 1 lb butternut squash, peeled and diced 1 teaspoon olive oil 1/4 cup shallots, minced 2 cloves garlic, minced 2 tbsp fresh grated parmesan cheese kosher salt and freshly ground black pepper, to taste 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) 1/2 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: Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
Posted on: Mon, 30 Sep 2013 23:24:13 +0000
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