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Lasagna Roll Ups
  • Prep
    30 mins.
  • Total
    -
  • Serving
    6-8

Lasagna Roll Ups

Made With

Ingredients

Butternut Squash Sauce:

  • 1½ pound butternut squash, peeled, seeded, cut into 1" cubes (about 2 cups)
  • 1 Granny Smith apple, peeled, cored, cut into 1" cubes
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 1 cup Dragone® Whole Milk Ricotta Cheese
  • ½ cup cream
  • 2 tablespoons Shredded Parmesan Cheese
  • ¼ teaspoon nutmeg
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons sweet Thai chili sauce
  • 1 teaspoon Chinese five-spice powder

 

Spinach Filling:

  • 1 10-ounce package frozen spinach, thawed (squeeze excess water out)
  • 1 cup Dragone® Whole Milk Ricotta Cheese
  • 1 cup Dragone® Fresh Mozzarella Cheese
  • 2 cloves garlic, minced
  • 2 tablespoons Shredded Parmesan Cheese
  • 1 egg
  • ½ teaspoon freshly ground pepper

 

Other Ingredients:

  • 1 cup Shredded Parmesan Cheese
  • 2½ cups Dragone® Fresh Mozzarella Cheese, grated
  • 16-ounce package lasagna noodles, cooked according to package directions

Directions

Preheat the oven to 425°F. Toss the squash and apple in the oil on a baking sheet. Sprinkle with salt and pepper. Roast for 25 minutes.

 Puree the filling ingredients in a blender. Scrape into a bowl and rinse the blender. Blend the softened squash, apple and remaining sauce ingredients thoroughly. Add more cream, if desired.

Mix the Shredded Parmesan Cheese with 2 cups of the Dragone® Fresh Mozzarella Cheese.

Change the oven to 375°F. Grease a 9"x13" dish and spread 1–2 cups of the sauce on the bottom.

For each noodle (until your dish is full), spread 2 tablespoons of filling and sprinkle with 2 tablespoons of cheese mixture. Start with the end closest to you and roll up. Place seam-side down in the dish. Sprinkle with the remaining cheese, cover loosely with foil, bake for 30 minutes, remove the foil and bake an additional 5 minutes.

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