Lasagna rolls with butternut squash sauce

Lasagna rolls with butternut squash sauce

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  • 6 servings
  • 15 sheets whole-grain lasagna (I use Delallo)
  • 800 gr shredded chicken
  • ½ cup chopped onion
  • 450 gr ricotta cheese
  • 1 grated zucchini
  • 1 clove of garlic minced
  • ¼ cup chopped parsley
  • ½ cup onion in thin strips
  • 1 butternut squash of approximately 800 gr peeled and cubed
  • 3 roma tomatoes in cubes
  • 1 cup cubed onion
  • ¼ cup olive oil
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • ¼ tablespoon paprika
  • ¼ teaspoon ground oregano
  • ¼ teaspoon dried basil
  • 2 cups organic chicken broth
  • 1 cup grated Parmesan cheese
  • Water for boiling lasagna sheets


    Preheat oven to 200°C
    On a tray arrange the cubes of butternut squash, tomato and onion
    Mix the oil with salt, pepper, paprika, oregano and basil
    Distribute over the vegetables and mix with your hands until all the vegetable is covered
    Roast for 25 minutes until the squash is soft
    Blend with broth little by little until you get a thick but not heavy texture
    Strain and taste to season with salt and pepper to taste
    In a large skillet, heat some olive oil and fry the chopped onion until it starts to change color
    Add the grated zucchini and garlic and fry until a little dry
    Add the shredded chicken and combine everything
    Remove from heat and add ricotta cheese, parsley and season with salt and pepper to taste
    Cook lasagna sheets until al dente in salted water
    On a plate put a lasagna sheet and add filling on one edge
    Roll and arrange on a plate
    Repeat with the rest of the lasagna sheets
    Pour the sauce to cover
    Sprinkle with Parmesan cheese
    Bake until the sauce is bubbling
    Serve with a little more parsley


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