Let's start out by cooking our noodles. Add a little olive oil in their because no one has time for stuck together noodles. Cook following package instructions. I made half a box (11 noodles) and one ended up sticking to the bottom. You always have to throw one away with lasagna noodles.
While your noodles are cooking, take care of the squash. I realized as I was getting started that I have never worked with a butternut squash before. Seriously? It seems like people are always working with squash on the food network. I was a little apprehensive about messing it up so I watched this video. Thanks internet!
True story: peeling a butternut squash is a bit of a pain. You peel a spot once and it takes off the outer skin, but then you have to peel again another time or two to get the icky white stuff off. After peeling and chopping, this is what I ended up with.
When your noodles are nice and tender but not mushy, remove from water with tongs and lay out in one layer on a clean counter.
Throw your chopped squash in your noodle water, bring it up to a boil, and throw a lid on it. Reduce heat and let cook for about ten minutes, or until fork tender.
It's blender time. Throw your tender squash plus a tiny bit of water in your blender and mash puree. You could also use a food processor for this. I broke mine making bread. Boo.
Throw some salt in there for flavor. Blend until it's nice and creamy.
Throw together a simple white sauce. Melt some butter over medium heat, then add in some flour. Let that thicken up.
Slowly whisk in milk. Add nutmeg and salt for flavor. Whisk frequently until it starts to bubble. Remove from hot burner.
Assembly time, and it's real simple. Bring your pureed delicious and your Parmesan cheese over to your noodles (the original called for shredded which I think would be delicious but I didn't have any on hand, so I just used grated).
Spoon the squash down the length of each lasagna noodle. This is not an exact science people.
Sprinkle parm over noodles. As much or little as you like.
Roll up each noodle from end to end. Fit into a greased glass pan. Get creative.
Pour prepared white sauce all over the top of your roll-ups, then cover with shredded mozzarella.
Pull from the oven when it's hot and bubbly and the cheese is melted and lightly browned. That's the good stuff.
Take a terrible picture of your served up food and consume. I was too eager to try it to bother with lighting and things.
This recipe was fairly involved, but it was different, delicious, meatless, and clean. I also loved that it's easily doubled if necessary. This made enough for Andy and I with leftovers for each of us, so it easily serves 4-6 people. You could double it without much extra trouble to serve a large group or bring to a potluck. I will definitely be making it again.
Yours Truly, Jen
Butternut Squash Lasagna Roll-Ups
3 tablespoons butter
1/4 cup flour
2 cups milk (I used 1%)
dash of nutmeg
salt to taste
1 butternut squash
10-12 lasagna noodles
parmesan (grated or shredded) to taste
about 1 cup shredded mozzarella
1. Preheat your oven to 375 degrees and grease a glass baking pan.
2. Cook lasagna noodles per package instructions. Remove from water with tongs and lay out on a clean counter.
3. Peel and dice butternut squash. Put in leftover noodle water and bring to a boil. Cover and cook for ten minutes or until fork tender.
4. Puree butternut squash in blender or food processor. Flavor with salt to taste.
5. In a medium sauce pan, melt butter over medium heat. Add flour and whisk until smooth. Let cook for additional thirty seconds.
6. Slowly whisk in milk. Cook until thick and bubbly. Remove from heat and set aside.
7. Assemble roll-ups by spooning squash puree down the length of each noodle. Sprinkle with desired amount of Parmesan cheese. Roll up from end to end and place seam side down in prepared glass pan.
8. Pour white sauce over roll-ups and cover with shredded mozzarella.
9. Bake for 20-30 minutes or until hot and bubbly. Allow to rest five minutes before serving.