Honey Thyme Butternut Squash and Mushroom Lasagna Roll Ups


1 Box of Lasagna Noodles
2 Cups of Ricotta
2 Cups Mozzarella Cheese, grated
2 Garlic Cloves, grated
1 Tbs. Honey
1 Tbs. Fresh Thyme
1/4 tsp. Freshly Grated Nutmeg (or 1/2 tsp ground)
Freshly Cracked Salt & Pepper to taste
1 Jar of Marinara Sauce
6 Baby Bella Mushrooms, sliced thinly lengthwise
1 Butternut Squash, sliced thinly lengthwise*
4 oz. Fresh Spinach


Boil Lasagna Noodles according to instructions. If using a no-boil lasagna noodle, immerse in very hot water for about 10-15 minutes, flipping the noodles every so often to ensure they don't stick and to check for elasticity. Once you see the noodle is soft enough to roll without breaking, remove from water and lay flat. I used a Whole Wheat Lasagna Noodle which needed to be boiled. Once they were boiled, I laid them flat on a baking tray between pieces of wax paper and assembled my roll ups directly on the tray and than transferred them to the baking dish.

In the meantime, prepare the filling by combining Ricotta Cheese, Honey, Thyme, Nutmeg, Salt and Pepper. Mix well. 

Next prepare the vegetables. Separate the long top of the Butternut Squash and remove the skin. Using a mandoline or vegetable peeler, slice the squash into very thin strips. Continue to slice the mushrooms thinly. Set aside for assembly. Preheat oven to 425 degrees.

To assemble, spread out a thin layer of Marinara Sauce on the bottom of your dish. Lay out a few of the noodles at a time (I did about 5 at a time to speed up the process). To each noodle, add a layer of the Ricotta mixture followed by the Squash slices. 

Next add a thin layer or marinara sauce. Top with Mushroom Slices. 

Next add the Mozzarella Cheese and lastly the Fresh Spinach. Being careful not to break it, roll the whole thing up and lay it seam side down in the dish. Continue the layering and rolling process until all ingredients are used. 

Top the entire dish with a layer of Marinara Sauce and then a layer of Mozzarella Cheese.

Next add Freshly Cracked Salt and Pepper, a drizzle of Extra Virgin Olive Oil, Honey and Fresh Thyme.

Cover dish with aluminum foil and bake for 25 minutes at 425 degrees. Remove foil and continue to bake until the cheese is melted and golden brown. Wait a few minutes before cutting in to it as it will be very hot! Enjoy :)

*Variation: You can substitute the Butternut Squash for an easier, thin skinned squash like the Zucchini, Grey Squash or Summer Squash.


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