1 pkg. (340 g) Green Giant* Veggie Spirals Butternut Squash, thawed
1 jar store bought marinara sauce
8 Lasagne noodles, cooked al-dente
2 tbsp. (30 ml) olive oil
2 cloves of garlic, minced
½ cup (125 ml) white onion, finely diced
1 cup (250 ml) spinach, chopped
1 ½ cups (375 ml) ricotta
2 tbsp. (30 ml) basil, plus extra for garnish
¾ cup (177 ml) grated parmesan cheese, divided
1 tbsp. (15 ml) parsley
½ cup (125 ml) mozzarella, grated
Preheat oven to 425°F. Grease an 8 x 11inch baking dish.
In a large sauté pan over medium high heat, add olive oil, garlic, onions and butternut squash. Cook for 5 minutes. Stir in spinach and cook until wilted, 2 minutes. Remove mixture from heat to cool.
In a large mixing bowl, stir together ricotta, basil, 1/4 cup of parmesan cheese and parsley. Set aside.
Lay cooked noodles out flat onto your work surface. Spread ricotta mixture onto noodles. Evenly spread butternut squash mixture on top of the cheese. Roll pasta into rounds.
Spoon ½ cup of the prepared sauce in bottom of the pan. Place roll ups seam side down into dish; creating 2 rows of 4 lengthwise. Pour sauce over noodles and sprinkle with mozzarella and remaining parmesan cheese.
Cover the baking dish with foil and cook for 20 minutes. After 20 minutes remove foil and cook for another 10 minutes until cheese is bubbly and brown.
Garnish with fresh basil.