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Squash & Spinach Lasagna Roll-Ups
1 h 15 m
Diabetic Living Magazine
“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!”
6 dried whole-grain lasagna noodles
1 egg, lightly beaten
½ of a (12 ounce) package frozen cooked winter squash, thawed ( ⅔ cup)
½ of a (10 ounce) package frozen chopped spinach, thawed and squeezed dry ( ⅓ cup)
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1½ cups shredded part skim mozzarella cheese (6 ounces), divided
6 tablespoons chopped walnuts, toasted
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
1Lightly 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.
2Meanwhile, preheat oven to 350°F. Combine egg, squash, spinach, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Stir in ¾ 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 1½-quart rectangular baking dish. Set aside.
3Combine tomatoes, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper in a food processor; cover and process until smooth. Pour tomato mixture over filled noodles.
4Cover dish with foil. Bake 40 minutes. Sprinkle with the remaining ¾ cup mozzarella cheese. Bake, uncovered, about 10 minutes more or until cheese is melted.