Butternut Squash and Sage Lasagna Rolls [ 80 min ]
This beautifully crafted dish showcases the vibrant colors and flavors of fall, wrapped up in tender lasagna noodles. The combination of sweet butternut squash, aromatic sage, and creamy cheeses delivers a comforting meal that’s perfect for chilly nights. It's an elegant twist on traditional lasagna, bringing seasonal joy to your plate with every bite. Ideal for family dinners or impressing guests during the holiday season, this recipe is sure to become a cherished favorite.
Ingrédients
- 1 lb butternut squash, peeled and cubed
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, egg, beaten
- 2 tablespoons fresh sage, chopped
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- While the squash is roasting, cook lasagna noodles according to package directions. Drain and lay out on a baking sheet to cool.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, beaten egg, and fresh sage.
- Once the butternut squash is cooked, mash it slightly with a fork.
- Spread a thin layer of the butternut squash over each lasagna noodle, followed by a layer of the ricotta mixture. Roll up each noodle and place seam-side down in a baking dish.
- Pour marinara sauce over the lasagna rolls and sprinkle with shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Let the lasagna rolls rest for 5 minutes before serving.
Nutrition
Serving: 100gCalories: 460kcalCarbohydrates: 52gProtéines: 20gFat: 20gSucre: 9g
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