Butternut Squash and Spinach Lasagna Rolls

INGREDIENTS

1 lb

butternut squash, peeled and diced

1 tsp

olive oil

1/4 cup

shallots, minced

2 cloves

garlic, minced

2 tbsp

fresh grated parmesan cheese

kosher salt and freshly ground black pepper,

lasagna noodles, cooked (use gluten free noodles for gluten free)

10 oz

package frozen chopped spinach, heated and squeezed well

15 oz

fat free ricotta cheese (I like Polly-o)

1/2 cup

fresh grated Parmesan cheese

large egg

salt and fresh pepper

9 tbsp

(about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)

1 tbsp

parsley, minced