Spinach lasagna roll ups with butternut squash sauce

Produce is slowly slipping away, but my favorite fall vegetables are still here! Spinach, kale, butternut squash, sweet potatoes, and brussel sprouts are still here! This dish combines two amazing fall vegetables into one: butternut squash and spinach. You can make your own butternut squash pasta sauce, but I had a Dave's Gourmet bottle open and it is just as delicious and easy! 

Spinach Lasagna Roll Ups with Butternut Squash Sauce

Serves: 4-5 roll ups

Ingredients:

• 4 whole wheat lasagna sheets (I used Ronzoni 100% whole grain)
  
• 3/4 cup fat free ricotta
• 1/4 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella cheese (divide with inside the rolls and on top)
• 1 egg
• Salt and pepper
• 4 cups fresh Duffield's Jersey spinach (rinsed well)
  
• 1 medium shallot, chopped
  
• 1 garlic clove, minced
• 2 tsp olive oil
• 1 1/4 cup butternut squash pasta sauce (I used Dave's Gourmet, but you can make your own)
  

Directions:

1. Preheat oven to 350 degrees. 
2. Cook lasagna sheets in salted water, for about 8-10 min, until soft enough to roll. I cooked 2 at a time.
   
3. Dry on cookie sheet rack or anything else you think of.
   
4. Heat olive oil on low/med heat. Add shallot and garlic, let it sauté for 1 min. Add spinach and sauté for an additional 2 min. Remove from heat and let it cool (I put it in the fridge for fast cooling).
   
   
   
   
   (Minced garlic: best kitchen gadget!)
   
   
   
   
   
   
   
5. In a casserole dish, spread 1 cup of butternut squash pasta sauce.
   
6. In a medium bowl, mix together ricotta mixture: parmesan cheese, half the mozzarella cheese, egg, salt, pepper, and spinach mixture (should be cold).
   
   
   
   
7. Lay out the lasagna sheets, spread ricotta and spinach mixture on top (about 1/4 cup), roll the sheets, add the rolls into casserole dish.
   
   
   
   
   
   
   
   
   
   
   
   
   
8. Top each roll with about 1 tbsp of butternut squash sauce and a little mozzarella cheese on top.
   
9. Cover and bake at 350 degrees F for 35-40 minutes, until cheese melts.
   
   
   
   
10. Enjoy! I topped a few with roasted butternut squash seeds for an extra crunch!! 
    
    
    
    
    
    
    
    
    
    
    
    
    

*Adopted from Skinnytaste.com