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Butternut squash lasagna roll ups with chicken and spinach

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

5 cups

chopped butternut squash

1 tbsp

extra virgin olive oil

1

shallot, minced

1

garlic clove, minced

1 tbsp

fresh sage, minced

1/2 cup

ricotta

1 cup

grated parmesan cheese, divided

salt and pepper

2 cups

shredded chicken (I used a leftover rotisserie chicken)

1 cup

frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)

9

whole wheat lasagna noodles