• prep: 0 hr
• cook: 0 hr
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servings:

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

• 1 pound peeled butternut squash, diced
• kosher salt
• 1 teaspoon olive oil
• 1/4 cup minced shallots
• 2 cloves garlic, minced
• 2 1/2 tablespoons fresh grated parmesan cheese
• 10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
• 1 3/4 cups (15 ounces) fat-free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper
• 9 lasagna noodles, wheat or gluten-free, cooked
• 9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)

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