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Butternut Squash Lasagna Roll-Ups

(2) Rate / Review It
100 % would make it again
Source: http://wandathorne.blogspot.ca/2012/10/butternut-squash-lasagna-roll-ups.html
Main Category: Main Dish
Degree of Difficulty: Moderate
Key Ingredients:
Submitted by: wandaberry
Cooking level: Intermediate
  • Prep Time30 Minutes
  • Cook Time50 Minutes
  • Ready In Time80 Minutes

Ingredients

Servings: 6
Yield:
  • 12 - 14 lasagna noodles, cooked al dente
  • 3lb butternut squash, peeled, de-seeded and cut into chunks
  • olive oil
  • 3/4 cup onion, sliced
  • 3 - 4 cups mushrooms (the wilder the better) sliced
  • 2 cups (about 3 large leaves) Kale, chopped
  • 1/4 cup sage, coarsely chopped
  • 1/4 cup cream
  • 1 tsp salt
  • 1 cup (200 g) goat cheese
  •  
  • Bechamel:
  • 12 sage leaves
  • 6 tbsp butter
  • 6 tbsp flour
  • 3 3/4 - 4 cups warm milk
  • 1 veggie boullion cube
  • 1 1/2 tsp salt
  • 2 tbsp honey
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp pepper sauce
  •  
Tools

Directions

  1. Preheat the oven to 350 degrees F.
  2. Butter a large, high sided baking dish and set aside.
  3. Toss the chunks of squash in enough olive oil so that everything is nicely coated. Place on a baking sheet and roast for about 40 minutes or until nicely browned on the outside and very soft. Remove from the oven and set aside.
  4. Meanwhile:
  5. In a heavy bottomed saucepan heat the butter over medium heat and add in the sage leaves. Cook the sage in the butter just until they start to get crispy then remove them and set them aside. Add the flour to the butter and whisk until it forms a paste. Slowly add in the warm milk, whisking continuously, until all the milk has been added. Continue to whisk over med/low heat until the liquid starts to thicken. Then add in the boullion cube, salt, honey, nutmeg, ginger and pepper sauce. Check the taste and adjust if necessary. Set aside.
  6. Heat a large pan and saute the onion and mushrooms in a bit of olive oil until both are soft and the onion is beginning to brown. Add in the kale and sage and cook just until the kale has wilted.
  7. Place the butternut squash in a bowl and mash (or use a hand blender) until it's completely mushy. Add in the sautéed onion mixture and mix well. Add in the cream and salt and mix. Check the taste and adjust if necessary.
  8. Put a little bit of the béchamel sauce in the bottom of the baking dish.
  9. Take a lasagna noodle and spread it with 4 tbsp (or so) of the squash mixture. Sprinkle a little of the goat cheese on that. Roll up the lasagna noodle. Place the noodle sideways in the baking dish. Continue until all of the squash mixture is finished.
  10. Pour the rest of the béchamel over the noodles. Sprinkle the top with the crispy sage leaves that were set aside.
  11. Bake for 30 - 35 minutes or until golden and bubble on top.
  12. Let it rest for about 15 - 20 minutes before serving.

Notes & Tips

Notes & Tips:

Ratings & Reviews

Read all reviews
    •  
    Reviewed on Dec 7, 2012 by fooddude.
    Tried this last night - amazing!
    •  
    Reviewed on Oct 21, 2012 by apavarin.
    Looks absolutely delicious.
Read all reviews

Reviews

    •  
    Reviewed on Dec 7, 2012 by fooddude.
    Tried this last night - amazing!
    •  
    Reviewed on Oct 21, 2012 by apavarin.
    Looks absolutely delicious.
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