Creamy, rich and delicious, these taste like fall on a plate. Lasagna is always a little time consuming, but these are worth it. They are nice for a group, because the spiral preparation eliminates the need to cut the lasagna into pieces for serving.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 4 cups butternut squash cubes
- 1/2 medium yellow onion, minced
- 8 ounces baby bella mushrooms, chopped
- 3 cloves garlic, minced
- 2 cups shredded dinosaur kale
- 2 tablespoons minced fresh sage
- 1 teaspoon minced fresh thyme
- 16 ounces ricotta
- 1 large egg
- 1/4 cup grated Parmesan
- 4 cups Italian blend shredded cheese
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 4 cups whole milk
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- One 1-pound box lasagna noodles
Instructions
- For the filling: Preheat the oven to 425 degrees F. Set a large pot of salted water to boil. Grease an 8-inch square baking dish with 1 tablespoon olive oil and set aside.
- Drizzle the squash with olive oil, then sprinkle with salt and pepper. Spread on a sheet pan and roast until browned and tender, 30 to 35 minutes. Lower the oven temperature to 350 degrees F.
- Saute the onion in the remaining tablespoon olive oil in a saute pan over medium heat until tender, about 7 minutes. Add the mushrooms and cook down over medium-high heat, about 5 minutes. Stir in garlic for about a minute. Add the kale and cook until wilted. Season with the sage, thyme, 1/2 teaspoon salt and some pepper. Let cool.
- In a bowl, combine the sauteed veggies with the squash, ricotta, egg, Parmesan, salt, pepper and 1 cup shredded Italian blend cheese.
- For the sauce: In a skillet, melt the butter. Add the flour and cook until golden brown, 2 to 3 minutes. Add the nutmeg. Whisk in the milk until it coats the back of the spoon. Add the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Add the lasagna noodles to the boiling water and cook to al dente. Drain and lay out the noodles on a parchment paper lined sheet pan.
- Spread about 1 cup of the sauce on the bottom of the greased baking dish. Put 1/3 cup filling on each lasagna noodle and roll each into spirals. Place seam side down in the baking dish. Cover with the remaining sauce and top with the remaining 3 cups shredded cheese.
- Bake until the cheese is browned and bubbly, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1084 |
| Total Fat | 58 g |
| Saturated Fat | 31 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 49 g |
| Cholesterol | 192 mg |
| Sodium | 1373 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1084 |
| Total Fat | 58 g |
| Saturated Fat | 31 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 49 g |
| Cholesterol | 192 mg |
| Sodium | 1373 mg |
Reviews
I made this delicious dish. I would make it again and again. So many fall flavors. Time consuming but if you do all your prep first and read the whole recipe first it really doesn’t take that long.
I generally love Katie Lee recipes, but there were a lot of necessary details lacking in this recipe. It came out okay and the flavors were definitely there (not sure how some people thought this was bland), but wish I had more guidance on how to make the sauce because the texture was off I think. I suggest watching the episode of the Kitchen before cooking this.
Also, I substituted zucchini for the mushrooms and used no-bake pasta for more of a conventional lasagna, both of which worked.
“OH MY GORD
love this recipe…used no bake noodles in stead of roll ups…
followed recipe exactly…LOVED IT
love this recipe…used no bake noodles in stead of roll ups…
followed recipe exactly…LOVED IT
Bland and flavorless. Do not waste your time.
Made the recipe yesterday after seeing it on the Kitchen. It was virtually flavorless. It’s hard for me to believe that GZ and Alex actually liked them as much as they said. Very labor intensive and then a big let down.
Very rich and tasty, however, definitively needs a larger pan.
Delicious dinner and some to freeze for a later meal. To save on time, you could just layer the noodles, mixture and sauce and make a lasagna. (I also added 1 pound mild Italian sausage.)
After seeing her make these on The Kitchen, I had to try them. They were a lot of work, but so delicious and I have some to freeze for later. A perfect cozy, fall meal.
This was labor intensive. Turned out good. I got 2 9x9s out of this dish.
The pasta she is using are lasagne noodles listed as the last ingredient