Pot (large), Baking dish, Oven, Stovetop
Preheat the oven to 375°F. In a pot of salted boiling water, cook the lasagna noodles according to package instructions. Prepare a sheet tray with a drizzle of oil. Drain the noodles & lay in the oil to prevent sticking.
Heat a drizzle of oil in a small pot over medium heat. Add the frozen butternut squash, 2 tbsp of water & a pinch of salt. Stir & cook for 5-7 min. Smash into a purée with the back of the spoon.
Turn off the heat & add garlic powder. Add half the ricotta cheese & mix well to combine. Transfer the mixture to a bowl & set aside.
In the same pot, add frozen spinach & a tbsp of water over medium heat. Stir & cook for 4-5 min or until softened. Reduce the heat to low. Add half the mozzarella cheese & mix until melted. Add the remaining ricotta, salt & pepper. Mix it all together until combined & creamy. Remove from heat.
Take the cooked lasagna noodles & spread a layer of the butternut squash mixture on each noodle. Add a layer of the spinach mixture on top.
Roll up each noodle into a spiral & arrange in a baking dish.
Top with the remaining mozzarella cheese. Bake in the oven at 375°F for 10-15 min. The cheese should be melty & bubbly on top! Serve hot garnished with fresh basil & grated parm if you have! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Butternut Squash Lasagna Roll Ups" contains 1024 Energy, 60 g of Fat, 68 g of Carbohydrates, 46 g of Protein, 9 g of Fiber.