Roasted Butternut Squash Lasagna Rollatini

By á-25994

Ingredients

• 8 lasagna noodles
• 4 cups butternut squash, cubed, roasted
• 2 cups ricotta cheese
• 2 cups béchamel sauce, recipe to follow (complete this recipe before starting to assemble rolls)
• 1 1/2 cups grated mozzarella cheese
• 4 tablespoons grated parmesan
• Salt and pepper, to taste

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°F. Cook noodles in a large pot of boiling salted water until al dente, about 8 minutes. Drain then place in a bowl and cover with cold water.
2. To roast butternut squash: toss butternut squash with oil, salt and pepper. Roast at 400 degrees F. until lightly browned around the edges, about 40 minutes (toss in between roasting time).
3. When the béchamel sauce is ready, remove pasta from water and pat dry. Spread 1/4 cup Béchamel sauce over the bottom of a baking dish.
4. Lay lasagna sheets on a flat surface.
5. Spread an even layer of the ricotta cheese onto each sheet. Then top with the butternut. Season with salt and pepper. Roll up the pasta like a jelly roll. Place the assembled roll, seam side down, in the baking dish on top of béchamel sauce. Repeat with remaining noodles. Once all the lasagna rolls are in the baking dish, pour remaining béchamel sauce on top. Top with mozzarella cheese and parmesan.
6. Cover baking dish with foil and bake for 25 minutes then uncover and bake until hot and bubbly, about another 15 minutes. Let lasagna stand 10 minutes before serving.