Creamy Butternut Spinach Lasagna Rolls

Name: Creamy Butternut Spinach Lasagna Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; 3/4 teaspoon dried thyme; 1/4 medium onion (you will grate it right into the pot); 2 tablespoons all-purpose flour; 1 cup chicken broth or 1 cup vegetable broth; 4 ounces pureed butternut squash; 1/2 cup milk or 1/2 cup heavy cream; 3/4 cup sharp cheddar cheese, grated; 1/4 cup parmesan cheese, grated (not the kind in a can); fresh ground black pepper, to taste; red pepper flakes, to taste; 8 -10 lasagna noodles; 1 (10 ounce) package frozen chopped spinach, thawed; 1 cup grated parmesan cheese, divided; 1 1/2 cups part-skim ricotta cheese; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded mozzarella cheese, for topping (approx. amt.)

Submitted by sofie-a-toast

"a fun fall twist on an old favorite"

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Ready In:: 1hr
Ingredients:: 20
Serves:: 6

ingredients

Creamy Butternut Sauce
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
³⁄₄ teaspoon dried thyme
¹⁄₄ medium onion (you will grate it right into the pot)
2 tablespoons all-purpose flour
1 cup chicken broth or 1 cup vegetable broth
4 ounces pureed butternut squash
¹⁄₂ cup milk or 1/2 cup heavy cream
³⁄₄ cup sharp cheddar cheese, grated
¹⁄₄ cup parmesan cheese, grated (not the kind in a can)
fresh ground black pepper, to taste
red pepper flakes, to taste
Lasagna Roll Ups
8 -10 lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed
1 cup grated parmesan cheese, divided
1 ¹⁄₂ cups part-skim ricotta cheese
¹⁄₄ teaspoon ground nutmeg
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₂ cup shredded mozzarella cheese, for topping (approx. amt.)

directions

Preheat oven to 350 degrees.
Cook noodles according to the package directions.
Drain, rinse under cold water and drain again. Set aside.
While the noodles are cooking, make the sauce: heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
Add the flour and cook with the onions a minute or two more.
Whisk in the stock a little bit at a time, then add the squash and cook until warmed through and smooth.
Stir in the cream or milk and bring to a bubble.Stir in the cheeses in a figure eight motion and season with salt, pepper and red pepper flakes. Taste to adjust seasonings.
To make the rolls: Squeeze out as much moisture from the spinach as possible. Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
Line up rolled noodles slightly apart in a greased 9 x 13 baking dish.
Pour sauce over noodles.Bake, covered at 350 degrees for 30-45 minutes.
Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese. Put back in oven until cheese bubbles and browns.