Prep: 1. Preheat the oven to 350. 2. Boil water for pasta. 3. Mince shallots and garlic. Shred cheese. 4. Microwave whole butternut squash until quite tender, about 10 minutes, flipping every 2 minutes. Once squash is tender, cut in half, remove seeds and peel, then mash. (you could also, peel, chop and boil the squash until tender if you prefer) Make: 1. Cook the lasagna noodles according to package instructions. (Drain and drizzle with olive oil when done to prevent sticking.) 2. Meanwhile, in a medium skillet, add the oil, shallots, and garlic and cook over medium-low heat until soft, about 4 to 5 minutes. 3. Add butternut squash, season with 1/4 teaspoon salt and a pinch of pepper. If sauce is thick add a little warm water. Stir in 1/4 cup parmesan cheese and set aside. 4. In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup parmesan, egg, 1/4 teaspoon salt, and a pinch pepper. 5. Ladle about 1/2 cup of the butternut sauce into the bottom of a 9x13-inch baking dish. 6. Lay out noodles on a clean surface. Spread cheese mixture evenly over each noodle, followed by a small amount of the squash mixture. Carefully roll them up and put them seam side down in the baking dish. 7. Ladle the remaining squash mixture over the lasagna rolls and top with mozzarella. Tightly cover the dish with foil. 8. Bake until the inside is heated through and the cheese is melted, about 30 minutes. Then remove foil and cook for another 10 until cheese bubbles.
These also freeze well! To reheat put the frozen lasagna rolls, place in a baking dish, cover with foil and bake at 375°F for 45 to 50 minutes