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butternut sqush roll ups

Butternut Kale Lasagna Rolls

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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Servings

8 Servings

Ingredients

  • 16 lasagna noodles cooked according to package directions and cooled
  • 1 butternut squash sliced in half
  • 2 cups checked and washed kale
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil 
  •  Pinch of kosher salt and freshly cracked black pepper 
  • 1 cup ricotta cheese
  • 1 egg
  • ½  teaspoon nutmeg
  • 1 clove garlic minced
  • 2 cups heavy cream
  • 1 cup shredded mozzarella

Instructions

  • Preheat oven to 350°F.
  • Remove seeds from butternut squash. Place butternut on cookie sheet face down and bake for thirty minutes or until tender. 
  • While squash is cooking, sauté kale with butter, oil and a pinch of salt and pepper for fifteen minutes. 
  • Remove butternut from oven and scoop out flesh. Combine with ricotta, egg, garlic, and salt and pepper. 
  • Place a large spoonful of butternut mixture on lasagna rolls. Top with sautéed kale, and roll. Repeat with remaining noodles. 
  • Pour heavy cream into 9x13 baking dish.  Top with lasagna rolls. Top rolls with mozzarella cheese and grated Parmesan. 
  • Bake for 25 minutes.