Squash and Mushroom Lasagna Rolls (Edit recipe)

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These lasagna roll ups are bursting with my favorite flavors of fall (squash, sage, thyme, nutmeg)! With both a classic tomato sauce, and an uncoventionl cottage cheese bechamel filling, these showstoppers are sure to please.

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PREP TIME

25 minutes

COOK TIME

55 minutes

INGREDIENTS

Serves: 6

Ingredients

12 pieces Lasagna Noodles
3 cup Tomato Sauce
1 pinch Salt and Pepper, to taste
1.5 cup Mozzarella Cheese, shredded
.75 cup Parmesan Cheese, grated
1 Avocado Oil Spray, (or any cooking spray)

For Squash Veggie Filling

2 whole Delicata Squash
1 cup Fennel
0.5 cup Red Onion, diced
1 Tbsp Olive Oil
1 clove Salted Butter
3 Tbsp Sage, fresh, chopped
1 Tbsp dried Thyme
8 oz Baby Bella Mushrooms, chopped

For Bechamel Filling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil noodles according to package to al dente. Drain and set aside.
Preheat oven to 400°. Cut squash in half and scoop out seeds. Spray 4 halves with cooking spray. Season with salt and pepper. Roast skin side down on rimmed baking sheet for 30 -35 minutes until softened. When done, scoop out flesh, mash and set aside. Keep oven on.
Heat large pan over medium low heat. Add olive oil and 1 tbs butter to pan. When butter is melted, saute onion and fennel together unitl softened and lightly browned. Add sage and thyme. Cook another minute. Mix in mushrooms. Cook down until mushrooms have realeased all liquid and start to brown. Season with salt and pepper. Cook another minute. Combine veggie mix to mashed squash. Stir and set aside.
Make bechamel sauce - Melt 1/4 cup butter on medium low heat in a medium saucepan. Sprinkle flour on top and stir to combine. Cook 1 minute until browned. Whisk in half and half and cottage cheese. Add nutmeg and season with pepper. Cook 5 minutes, or until thickened, stirring occasionally. Set aside.
Heat tomato sauce in small saucepan. Pour 1.5 cups in bottom of greased baking 9x11 baking dish. Keep the rest of sauce warm on low heat.
Assemble the lasagna rolls - Lay 2 noodles together lengthwise overlapping 3" in middle to create one long row. Repeat 5 times for 6 rows of noodles. Divide squash mix amongst rows. Spread into a thin layer on noodles, leaving an inch empty on both ends. Spread 3-4 tbs bechamel sauce over squash. Sprinkle 2 tbs of parmesan over each noodle row. Top with 1/4 cup mozzarella each. Carefully roll up noodles and place upright into sauced baking dish. Add more sauce in between spaces of rolls.
Bake uncovered at 400° for 25 minutes. Let set 5 minutes. Plate with extra sauce before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	750
Fat:	28 g
Carbohydrates:	88 g
Protein:	43 g
Cholesterol:	76 g
Sodium:	1387 mg
Fiber:	11 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.