This Butternut Squash & Chicken Lasagna Rolls recipe is a little twist on a classic. Tender noodles wrapped around a creamy flavorful filling and baked in a luxurious butternut squash sauce. Trust me – you want this in your life.
Happy long weekend guys! We had a great weekend and we are still reaping the benefits with enjoying today of as well. Awesome start to summer.
This Butternut Squash & Chicken Lasagna Rolls are a delicious meal, full of vegetables and healthy protein. They are deceivingly healthy. The sauce is made with pureed squash and skim milk. the filling is made with light ricotta or cottage cheese, packed with spinach and shredded chicken breast. There is so much flavor and creaminess you will definitely think you are indulging in a treat.
Here are some tips to make you life and time in the kitchen a bit easier.
~ How to prep a butternut squash: Cut of the top and bottom, Slice lengthwise down the middle, lay flat and peel with a peeler, scoop out seeds with a spoon, cut squash into cubes.
~I used Oliveria Fresh Lasagna Sheets for a time saver. You can also use Gluten Free Noodle. You can Boil noodles ahead and cool them yo use when ever your ready. This can be done up to 24 hours before.
~You can use frozen precooked spinach, just be sure to squeeze out the excess water before you add it to the filling. If using fresh spinach add a tsp of oil to a saute pan with 1 minced clove of garlic for every 2 cups of spinach. stir constantly until completely wilted.
~Lasagna Rolls a great for portion control. They also freeze just wonderful. Just place cooled rolls into freezable potion sized containers. Awesome for meal prep lunches.
~ Also you can leave out the chicken for a meatless meal.
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Butternut Squash & Chicken Lasagna Rolls
Preheat oven to 400F
Bring a pot of salted water to a boil add cut up squash to pot. and boil until soft. drain. then puree with an immersion blender or a food processor add the milk to thin out the sauce. Pour back in to a pot.
Over medium heat add ricotta, minced garlic, salt, pepper and nutmeg. Stir to heat through.
For the spinach filling: mix together cooked spinach, garlic, ricotta cheese, mozzarella cheese, shredded chicken, and salt and pepper.
To Assemble: Spread 1/2 of the butternut squash sauce on the bottom of a baking dish sprayed with non stick spray.
Lay out cooled lasagna noodles on a clean surface or cutting board. spread a few spoonfuls of spinach chicken mixture on top of each noodle, roll each noodle up like a pinwheel.
Place each roll in baking dish on top of the sauce. Pour the rest of the butternut squash sauce over top of the lasagna rolls. Add sage leave torn in half on top of the sauce. Sprinkle cheese on top, spread evenly. Top with smoked paprika.
Bake for 30 minutes covered with foil. Remove foil and bake for another 5-7 minutes. until cheese is bubbly.
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