Lasagna Rollups with Butternut Squash and Greens

January 6, 2009

Lasagna Rollups with Butternut Squash and Greens

Lorraine Glazar, Tucson CSA

1/2 Butternut or 1 acorn squash
Lasagna noodles
Large bunch of greens
Olive oil
Garlic
1/2 cup ricotta cheese
1 cup shredded cheese (use your favorite melting cheese)
Parsley or dill (optional)
Cumin
Coriander
Salt and pepper

Prepare the component parts and assemble for an attractive and easy pasta dish.

Bake the squash at 350 degrees for 30-45 minutes.

Boil the lasagna noodles until tender, drain and set aside.

Stem the greens and cut into thin ribbons. Heat olive oil in a skillet, sauté the garlic briefly, then add the greens, stirring until they wilt. Increase the heat a little to help evaporate the liquid. Allow to cool.

Combine ricotta cheese with shredded cheese, adding chopped parsley or dill if you like it.

Remove squash from oven, scrape flesh from shell and mash, seasoning with cumin, coriander, salt and pepper.

Across the short side of the lasagna noodle, spoon a ribbon of squash. Then spread greens over the remaining noodle and top with cheese mixture. Roll up and serve with decorative side facing up.

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