Here’s another recipe based on one I saw on Pinterest for butternut squash lasagna rolls. It was actually a lot of work (to be quite honest) to put together but it was a really delicious dish that would be enough to feed four people for dinner, so totally worth making if you are say having a small dinner party. The original recipe (posted here) uses things like Greek yogurt and goat cheese, but I went with a much simpler filling and sauce.
– 2 pounds of butternut squash in about 1.5″ pieces/chunks (I bought 2 packages of the pre-cut stuff at the grocery store to save time)
– 1 box of lasagna noodles, not the no-boil kind (you *do* want to boil them!)
– 16 ounce container of ricotta cheese (I use the whole milk kind and prefer the Sorrento brand)
– 3 shallots
– bacon (I cooked a whole package but you really only need about 4 slices; I saved the other cooked bacon bits for future use elsewhere)
– 3/4 cup of white wine (I used Chardonnay because it’s what we had open)
– 3/4 cup of water — OR — broth*
– 2 cups of shredded cheese (I used a 6 cheese Italian blend from Sargento)
– 1 teaspoon of minced garlic (dried – I use the kind from Penzey’s; the fresh equivalency would be about 4 cloves)
– salt and pepper
1. Preheat your oven to 375 degrees. Put the butternut squash on a large rimmed baking tray and drizzle some olive oil on top. Sprinkle a little bit of salt and pepper over them, then roast in the oven for approximately 45 minutes or until they are cooked and browned to your liking.
2. In the meantime, start a pot of bowling water and cook the lasagna noodles (don’t forget to salt the water!). Set up a bowl large enough to hold the noodles once they’re cooked with cold water next to your working station. Once the noodles are cooked, remove them from the pot and put them in the bowl of water. This is to help them from drying up and sticking to each other.
3. Place the butternut squash in a food processor and puree it until it’s pretty mashed up. (You can also mash them by hand if you don’t mind a slightly chunkier consistency.) Transfer to a mixing bowl.
3. Add the ricotta cheese, some salt and some pepper (to taste) and then mix them together until they are well-blended. Set aside.
4. Make the sauce (you can also do this while the squash is roasting and the noodles are boiling – talk about multitasking!): cook the bacon in a large pan that you can also make the sauce in. Once the bacon is cooked, remove them from the pan onto a paper towel lined plate and cover with another piece of paper towel to soak up the excess oil. Dump out the bacon grease until there is about 2 tablespoons of it left in the pan, then turn the heat back onto medium.
5. Peel and quarter the shallots, then add them to the bacon grease in the pan. Cook for about 5 minutes and stir occasionally until they are soft and slightly caramelized.
6. Add the broth or water to help deglaze the pan. (* I can’t use most store-bought broths because they use carrots and celery in the stock or base and I’m allergic to them. So what I used is this stuff called Better Than Bouillon organic mushroom base and mixed 1 teaspoon with 3/4 cup of water. I love this stuff!)
7. Add the wine and let it get to a boil, then turn it down to simmer and reduce for a while (about 10 minutes). It will still be quite watery for a sauce but that’s okay.
8. Preheat the oven to 400 degrees now.
9. Now to set up the rolls (I told you this took a lot of work! You’re almost done – it gets funner now!) – I used a cutting board with a piece of paper towel on top to help dry the lasagna noodles as I worked.
Spread some of the filling onto each noodle, leaving about an inch at each end. You don’t want to make it too thick but you also don’t have to skimp on the filling (you’ll have about 3/4 cup of it left at the end … or, at least I did! It made for good baby food believe it or not.).
10. Start at one end of the noodle and roll it up (doesn’t have to be tight). Place in a large rectangular baking dish. Keep doing this 14 more times (or depending on how large your baking dish is and how many noodles didn’t break or split during cooking – you may have more or less than that).
11. Once your dish is full, pour the sauce on top of the rolls. It won’t completely cover the rolls but that’s okay. And of course, I forgot to take a picture of that step to show you here. Sigh.
12. Cover the entire thing with shredded cheese, then bake in the oven for 25 minutes or until the cheese is all melted and it’s brown on top.
13. Sprinkle some of the bacon on top and serve.
We had ours with roasted asparagus and it was quite yummy. Again, well worth all the work! This made enough for my husband and I to eat for dinner once, we gave away three rolls to friends, and then two lunch portions after that. Dare I say this but it tasted even better the next day once all of the flavors of the squash, wine, bacon, and shallots really soaked into the noodles. It’s a nice alternative to the concept of having lasagna, and a great way to use butternut squash now that we’re into the fall season. Will definitely make this again!