Marco Borges’ Butternut Squash and Spinach Lasagna Roll-Ups
Marco Borges’ Butternut Squash and Spinach Lasagna Roll-Ups
Course: MainCuisine: ItalianDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
40
minutes
Cook Mode
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Ingredients
3 cups butternut squash, cubed
2 tsp. olive oil (optional)
2 cloves garlic, minced
1 shallot, minced
2 cups frozen spinach
Salt and pepper, to taste
4 whole grain lasagna noodles, cooked
2 cups marinara sauce
1/2 cup fresh basil, sliced into thin ribbons
1/4 cup sunflower seeds, lightly toasted (optional)
Directions
- Toss the cubed squash in the olive oil (if desired) and a sprinkle of salt. Roast at 350°F for 25 minutes, or until soft and golden brown on one side.
- Cook the garlic, shallot, and spinach in a saucepan over low heat until warm. Add a touch of water if needed to prevent sticking and browning.
- Mash the squash with the spinach. Season with the salt and pepper.
- Lay the noodles flat. Spread the spinach and squash mixture evenly on one side. Starting at one end, roll each noodle up tightly.
- Place the roll-ups in a pan and cover with 1 1/2 cups of the marinara. Bake at 400°F for about 15 minutes, or until fragrant and browned.
- Remove from the oven and cover with the remaining marinara. Top with the basil and sunflower seeds.
Notes
- Find more vegan recipes at 22DaysNutrition.com.
Adapted and published by permission of Marco Borges
