-
- Prep
- 30 mins.
-
- Total
- -
-
- Serving
- 6-8
Made With
Ingredients
Butternut Squash Sauce:
- 1½ pound butternut squash, peeled, seeded, cut into 1" cubes (about 2 cups)
- 1 Granny Smith apple, peeled, cored, cut into 1" cubes
- 3 tablespoons olive oil
- Salt and freshly ground pepper, to taste
- 1 cup Dragone® Whole Milk Ricotta Cheese
- ½ cup cream
- 2 tablespoons Shredded Parmesan Cheese
- ¼ teaspoon nutmeg
- 2 tablespoons fresh sage, minced
- 2 tablespoons sweet Thai chili sauce
- 1 teaspoon Chinese five-spice powder
Spinach Filling:
- 1 10-ounce package frozen spinach, thawed (squeeze excess water out)
- 1 cup Dragone® Whole Milk Ricotta Cheese
- 1 cup Dragone® Fresh Mozzarella Cheese
- 2 cloves garlic, minced
- 2 tablespoons Shredded Parmesan Cheese
- 1 egg
- ½ teaspoon freshly ground pepper
Other Ingredients:
- 1 cup Shredded Parmesan Cheese
- 2½ cups Dragone® Fresh Mozzarella Cheese, grated
- 16-ounce package lasagna noodles, cooked according to package directions
Directions
Preheat the oven to 425°F. Toss the squash and apple in the oil on a baking sheet. Sprinkle with salt and pepper. Roast for 25 minutes.
Puree the filling ingredients in a blender. Scrape into a bowl and rinse the blender. Blend the softened squash, apple and remaining sauce ingredients thoroughly. Add more cream, if desired.
Mix the Shredded Parmesan Cheese with 2 cups of the Dragone® Fresh Mozzarella Cheese.
Change the oven to 375°F. Grease a 9"x13" dish and spread 1–2 cups of the sauce on the bottom.
For each noodle (until your dish is full), spread 2 tablespoons of filling and sprinkle with 2 tablespoons of cheese mixture. Start with the end closest to you and roll up. Place seam-side down in the dish. Sprinkle with the remaining cheese, cover loosely with foil, bake for 30 minutes, remove the foil and bake an additional 5 minutes.
Fresh Mozzarella Recipes
- Prep
- 25
- Total
- 28
Sweet Mozzarella Crepes
- Prep
- 15 mins.
- Total
- 30 mins.
Fried Fresh Mozzarella
- Prep
- 5
- Total
- 25
