Squash, ricotta & spinach lasagna rolls
I’ve been wanting to create my own vegetarian lasagna recipe for a long time. I decided to use squash, cheese, and spinach to strike the right balance of healthy and greasy, while still packing a flavour punch.
I have to say that I am very proud of my creation because even my Alex—who’s always hated cheese—now loves this dish. Score!
This recipe is perfect for weekdays when you don’t know what to make for dinner. You’ll also be grateful to have lunch for the next day!
- ServesServes 4–5
- Prep time15 min
- Cook time45 min
- FreezingNe se congèle pas.
- 8-10 lasagna noodles
- 4 cups butternut squash, peeled and diced
- 2 tablespoons butter
- 1 cup baby spinach, finely chopped
- 2 cups ricotta cheese
- 1/4 cup Parmesan cheese, freshly grated (or more, to taste)
- 2 egg whites
- Zest of 1/2 lemon
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups store-bought or homemade tomato sauce
- 2 cups mozzarella cheese, grated
- Preheat the oven to 400˚F.
- In a large pot of salted boiling water, cook the pasta according to the package directions. Drain, lightly coat with oil, and set aside.
- Place the squash cubes in a pot, cover with water, and bring to a boil. Simmer for 15 minutes and drain.
- Using a ricer, purée the squash. Add the butter and spinach and season generously. Stir and set aside.
- In a large bowl, combine the ricotta, egg whites, Parmesan, lemon zest, and nutmeg. Season well. Add the squash purée, mix well, and set aside.
- Pour the tomato sauce over the bottom of a casserole dish. Set aside.
- Place a lasagna noodle on your work surface and spread the ricotta mixture on it. Repeat for the remaining noodles.
- Roll the noodles and place them side-by-side in the tomato sauce. Cover with the remaining sauce and mozzarella cheese.
- Bake for 25–30 minutes and finish by broiling the top. Serve.