Butternut Squash-Filled Lasagna Rolls

By AMNW

2 pounds butternut squash

8 lasagna noodles

1 1/3 cups grated Parmesan cheese

1 large egg

1/4 cup natural (unblanched) almonds, finely ground

1/4 cup panko bread crumbs

1 tablespoon dijon mustard

2 teaspoons light brown sugar

1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup heavy cream

Preheat oven to 400 degrees F.

   Halve the squash crosswise, seperating the narrow neck from the bolbous bottom. Cut them both in half lengthwise; scoop out and discard the seeds. Place the squash on a rimmed baking sheet, cut side down, cover with foil and bake for 45 minutes, or until squash is tender. (Leave the oven on.) Scoop out the flesh of the squash and mash. Measure out 1 1/2 cups and freeze the remainder for another use.

Grease a 9-inch square baking dish.

In a large pot of boiling water, cook the noodles according to package directions. Drain and run under cold water.

In a medium bowl, stir together the squash puree, 2/3 cup Parmesan cheese, the egg, almonds, panko, mustard, brown sugar, sage, salt, and pepper. Place the lasagna noodles on a work surface with the short ends facing you. Spread the squash mixture over each noodle. Roll the noodles up into compact bundles and place them, seam side down, in the baking dish.

Pour the cream over the noodles and sprinkle the remaining 2/3 cup Parmesan over the top. Bake for 25 minutes, or until the cream is bubbling and the top of the dish is lightly browned.

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