SRC Recipe: Butternut Squash and Spinach Lasagna Rolls

I love finding new recipes. Yes, sometimes I stick with tried and true and sometimes can get into a rut, but being a part of The Secret Recipe Club helps me get out of said rut, at least once a month. I love receiving a different blog each month, browsing through, reading about the blog author and then going through her many, many recipes to choose one to make for my reveal day. I have been in Group D for a few years and in March will move to a different group. Looking forward to new recipes and new blogs to check out. 

This month I was assigned the blog Fried Ice and Donut Holes. What a great name! Melissa is the blogs author and she is a teacher who loves cooking and baking. The name of her blog came from a story she shares about her grandpa. He would tell them if they didn't behave they'd be having Fried Ice and Donut Holes (AKA nothing). Check out her blog and read more about her and her awesome recipes. 

I had pinned one recipe but then every time I went back to find more recipes I couldn't open them...not sure what the problem was with my computer. Thankfully, the one recipe I pinned was one I really wanted to make so I stuck with that one. Butternut Squash and Spinach Lasagna Rolls were calling my name. I have always wanted to try lasagna rolls but for some really dumb reason I thought it would be too complicated. Uh, yah, NOT! They were so easy. Add in all the other ingredients and it was a sure winner! I love that portion control is easy with these..make just enough for each person to have two, maybe three rolls. I will be making these more often. 

I did a few things different with the sauce when it came to mixing it up.

BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS

For the Sauce:

1 lb. butternut squash, peeled and diced
1 tsp. olive oil
1/4 c. shallots, minced
2 garlic cloves, minced
2 Tbs. parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to a boil. Add the squash and cook until soft. Drain squash reserving one cup of the water. Set aside. In a skillet over med-low heat, add olive oil, shallots and garlic. Sautee until soft and golden about 4-5 minutes. At this point I placed the squash, shallots and garlic in my food processor (I don't have an immersion blender). Turn processor on and add water until you have the consistency you desire...I wanted a more saucy consistency so I used the whole cup. I should have added more salt and pepper so we did that afterwards on top of the finished product. Ladle 1/2 cup or so to the bottom of a 9x13 pan.
For the Lasagna

9 lasagna noodles, cooked (I made a few more)
10 oz. of frozen spinach (I used fresh chopped fine)
15 oz. of ricotta
1/2 c. parmesan cheese
1 egg
salt and pepper
3 oz. italian cheese blend or just mozzarella

In a large bowl combine spinach, ricotta, parmesan cheese, egg and salt and pepper. *NOTE: If you use frozen spinach you will need to thaw and squeeze out all liquid. Lay the lasagna noodles on a flat service, making sure they are dry (I patted mine dry with a paper towel). Spread about 1/3 c. of mixture on each lasagna roll. Carefully roll the noodle up and lay seam side down in your 9 x 13 pan. Continue with remaining noodles. Spoon remainder of sauce on top of noodles, then top each roll with cheese (I put a slice of mozzarella on each one). Cover with foil and bake at 350 for about 45 minutes or until heated through and cheese is melted. Devour!

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