There is something comforting about a hefty plate of lasagna covered in all its cheesy goodness, but it can wreak havoc on your diet. This lasagna rollup recipe however, is packed with fresh veggies, part skim ricotta and a light sage butter sauce that will have your taste buds and waist line thanking you.
1 package whole wheat lasagna
1 butternut squash cut into cubes
2 packages chopped spinach drained
1 8oz container part skim ricotta cheese
1/4 cup low fat Italian cheese blend
salt and pepper to taste.
Ingredients Sage butter sauce
3-4 sage leaves
1 Tbsp unsalted butter
Preheat oven to 375 degrees F. Cut butternut squash into cubes and roast for about 10-12 minutes then let cool. While the squash is cooking combine ricotta, spinach, eggs, Italian cheese, and salt and pepper to form a creamy blend. At the same time cook about 20 strips of wheat lasagna and set aside to cool. Mix squash in with the cream mixture until well combined. Spread the mixture onto strips of the lasagna, roll-up and place in glass baking dish. Place in oven for 20 minutes at 375.
To make the optional sage butter sauce place 3-4 sage leaves in a skillet over medium low heat and add about a tablespoon of butter. Let the leaves simmer in the butter until a nice brown sauce appears. Remove from heat and pour over lasagna rolls when finished baking.
Serve and Enjoy!
You can watch a short video of the process below!
image from delectablevictuals.com
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