Posts

Butternut Squash Lasagna Roll-Ups

/in , /by

These little treats will make the perfect dinner on a cold winter night or add a spark to your next holiday party. Not only are they tasty and satisfying, but they are filled to the brim with nutritious ingredients. Try these today!

Ingredients

  • 1 package of whole wheat lasagna noodles
  • ½ cup diced yellow onion
  • 2 cups cubed butternut squash
  • ¼ tsp minced garlic
  • 16 oz mild Italian sausage (uncased)
  • 6 basil leaves chopped
  • ¼ tsp poultry seasoning
  • ¼ tsp thyme
  • ¼ tsp rosemary
  • 32 oz whole milk ricotta
  • 1 egg
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp parsley
  • 1 ¼ cup shredded mozzarella cheese
  • 1 ¼ cup shredded parmesan cheese
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F.
  2. Season a large pot of water with salt. Set on high to boil and cook the noodles to al dente. (Tips: Add olive oil to the water so the noodles don’t stick together. After cooking, rinse with cold water and drizzle with olive oil to further prevent sticking.)
  3. Coat a large pan with olive oil and add the onion. Cook on medium to high heat for five minutes until just translucent.
  4. Add the butternut squash, minced garlic, poultry seasoning, thyme, rosemary, salt and pepper, and cook for ten minutes.
  5. Add the sausage and basil and fully cook. Approximately 8-10 minutes.
  6. In a large bowl add the ricotta, garlic powder, onion powder, parsley, ¼ cup mozzarella cheese, ¼ cup parmesan cheese, egg, salt and pepper. Set aside
  7. Coat a 9 x 13 pan or larger with olive oil.
  8. Form the roll-ups. Spread an even amount of the ricotta mixture onto a noodle. Add an even layer of the butternut squash mixture on ¾ of the noodle. Starting at one end, begin loosely rolling the noodle until it is fully rolled. Place the rolled noodle in the oiled pan and repeat.
  9. Lightly drizzle olive oil over the top of the noodles.
  10. Sprinkle the remaining cup of mozzarella and parmesan cheese over the noodles.
  11. Bake for 20 minutes until the cheese is golden and bubbly. Enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio