Take a break from traditional lasagna and try this fun lasagna roll-up recipe. Instead of traditional layering with tomato sauce in a baking dish, each noodle is filled with a scrumptious winter squash and spinach sauce and rolled up into individual servings. You'll love the unexpected taste of toasted walnuts in each bite! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Lightly coat a piece of foil with cooking spray; set aside. Cook lasagna noodles according to package directions, except cook 2 minutes less than the suggested time; drain. Place cooked noodles in a single layer on the prepared foil.

  • Meanwhile, preheat oven to 350 degrees F. Combine egg, squash, spinach, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Stir in 3/4 cup of the mozzarella cheese. Divide squash mixture among cooked noodles, spreading evenly on each noodle;sprinkle walnuts on top of squash mixture. Roll up noodles. Arrange filled noodles in a 1 1/2-quart rectangular baking dish. Set aside.

  • Combine tomatoes, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.

  • Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining 3/4 cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.

Nutrition Facts

248 calories; 10.9 g total fat; 3.6 g saturated fat; 49 mg cholesterol; 426 mg sodium. 220 mg potassium; 25.4 g carbohydrates; 8 g fiber; 6 g sugar; 14.2 g protein; 3121 IU vitamin a iu; 2 mg vitamin c; 48 mcg folate; 265 mg calcium; 1 mg iron; 37 mg magnesium;