When the weather outside is cold and frosty, we all crave familiar comfort foods. Here is a delicious twist on a family favorite that will warm hearts and stomachs!
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Serves: 6-8 (15 rolls)
Preheat oven to 425°F.
Toss butternut squash and apple in olive oil. Spread evenly on baking sheet, sprinkle with salt and pepper, roast for 25 minutes or until soft.
While squash is roasting, make spinach filling by adding all of the “Spinach Filling” ingredients to a blender and pureeing until smooth. Scrape into a medium sized bowl and set aside. Rinse blender to use for sauce preparation.
When squash is fork tender, remove from oven. Add squash, apple, Whole Milk Ricotta, cream, Shredded Parmesan, and remaining spices to blender and blend thoroughly. Add more cream if needed to make sauce creamier. Scrape sauce into a separate bowl and set aside.
Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions. Rinse in cold water, drain, and reserve in layers on a clean kitchen towel.
In a small bowl, mix 2 cups of grated Fresh Mozzarella and 1 cup Shredded Parmesan in separate bowl.
Reduce oven temperature to 375°F.
Grease a 9 inch x 13 inch baking dish. Spread 1 to 2 cups of butternut squash sauce on bottom of the dish.
Lay one lasagna noodle on cutting board, spread with 2 tablespoons of spinach filling, and sprinkle with 2 tablespoons of cheese mixture. Start with end closest to you and roll up. Place seam-side down in prepared baking dish. Repeat until your pan is full. Sprinkle with remaining cheese; cover loosely with foil and bake for 30 minute. Remove foil and bake additional 5 minutes or until cheese is golden brown and bubbling.
Ever notice Lasagna tastes even better the second day? Assemble your dish the day before and pop it in the oven 35 minutes before you want to eat. Lasagna also keeps well in the freezer, so you can make two pans at once and freeze one for another meal.